Squid stock

Squid stock

By
From
Marque
Makes
1.5 litres
Photographer
Stuart Scott

Ingredients

Method

  1. Preheat the oven to 180°C. Take 5 kilograms calamari. Working with one at a time, pull out the guts and then the quill from the inside. Cut all of the squid off cuts into smaller pieces. Heat a roasting tin in the oven until very hot. Add a splash of canola oil to the roasting tin, add the calamari pieces and cook until caramelised.
  2. Peel and cut 2 carrots, 1 large brown onion, 2 celery stalks and 5 garlic cloves into medium dice. Add to the roasting tin with 2 fresh bay leaves, 20 black peppercorns, ½ bunch thyme and 5 diced tomatoes and roast until evenly caramelised. Add 500 millilitres red wine and let reduce down to nothing.
  3. Add 2 litres chicken stock and leave to braise in the oven for 2 hours at 160°C. Strain through a fine chinoise and reserve until required.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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