Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
First, crush the stale bread using a food processor or a knife.
Soak the bread in the white wine and set aside.
Chop the chorizo and bacon into 1mm x 1mm cubes and add to the pan over medium-high heat until they turn toasty.
We blend the oil with the garlic, wine and parsley.
We add the bread and lower the heat to minimum, cooking everything until the crumbs become crispy, stirring constantly.
On a very hot griddle or frying pan, sear the squid for 2 minutes on each side and drizzle with the garlic and parsley oil.
We serve the crumbs at the base of the plate and place the squid on top of the crumbs.
Ingredients
Directions
First, crush the stale bread using a food processor or a knife.
Soak the bread in the white wine and set aside.
Chop the chorizo and bacon into 1mm x 1mm cubes and add to the pan over medium-high heat until they turn toasty.
We blend the oil with the garlic, wine and parsley.
We add the bread and lower the heat to minimum, cooking everything until the crumbs become crispy, stirring constantly.
On a very hot griddle or frying pan, sear the squid for 2 minutes on each side and drizzle with the garlic and parsley oil.
We serve the crumbs at the base of the plate and place the squid on top of the crumbs.
