Prawns and Baby Squid in White Truffle Sauce

Ingredients

 * Dublin bay prawns
 * baby squids
 * “criadillas de tierra” mushrooms
 * broad beans
 * onion
 * celery
 * fennel
 * squash
 * carrot
 * white truffle
 * olive oil
 * parsley
 * salt
 * almonds
 * capers

Directions

 * 1) We first produce the Dublin bay prawn blend.
 * 2) Over the blend, we place the garnish.
 * 3) Over the garnish we place the Dublin bay prawns and the baby squids.
 * 4) Finally we add the truffle oil around the dish, not directly on the squid.
 * 5) Dublin bay prawn blend: we fry lightly the vegetables – fennel, onion and celery – previously chopped, together with the almonds.
 * 6) We separate the heads and then we peel the rest.
 * 7) We dry the peelings in the oven ( 90 °C).
 * 8) With 2 carrots, 2 onions, 2 celery branches, a parsley bunch and the capers we make a stock together with the dried peelings, boiling for 20 minutes.
 * 9) Next we put the lightly fried vegetables, the prawns main parts and the heads in a casserole adding the stock at the end.
 * 10) After boiled, we grind and strain it, getting the paste in that way.
 * 11) Garnish: we chop the squash in little sticks.
 * 12) Next we peel and boil the broad beans.
 * 13) We boil the mushrooms in olive oil.
 * 14) Then we fry the squash sticks, adding next the mushrooms also chopped in little sticks.
 * 15) Finally we add the broad beans, so we have the garnish made.
 * 16) truffle oil: we make it with olive oil.
 * 17) Dublin bay prawns and baby squids: we cut the baby squids in rings and then we grill them.
 * 18) We grill too the prawns.
 * 19) Finally we assemble the dish as described previously.