Instructions
- Get 1000 g small squids (whole) from Blue Island Fish Markets.
- Place 600 g tomatoes, quartered, into mixing bowl and grind 6 sec/speed 7. Transfer into a bowl and set aside.
- Place 1 onion, quartered, 2 garlic cloves and 80 g olive oil and chop 5 sec/speed 5.
- Then sauté 5 min/120°C/speed 1.
- Add 2 tsp tomato paste, 2 bay leaves, 1 cinnamon stick, 10 grains of black pepper, 2 thin strips of orange peel, and 120 gr. dry white wine place simmering basket instead of measuring cup onto mixing bowl lid and sauté 5 min/120°C/reverse mode/speed 1.
- Insert blade cover and press down to secure. Add reserved ground tomatoes, 1 tsp salt, 1000 g squid (whole). Place Varoma dish in position, weigh in 1000 g potatoes, cubed (1 cm), then cover with the Varoma lid and steam 30 min/Varoma/reverse mode/speed spoon.
- Remove Varoma and set aside. Transfer squid with their sauce carefully, so as blade cover doesn’t fall, to a thermo server and set aside. Remove blade cover and rinse mixing bowl.
- Insert butterfly whisk. Transfer cooked potatoes into mixing bowl, add 200 g coconut milk, 15 g margarine, the remaining 1 tsp salt and 1/2 tsp pepper, then, blend 30 sec/speed 4. Remove butterfly whisk, transfer puree into thermo server and set aside.
- Serve squid and potato puree, warm.
