Serves

4

Ingredients

4 fresh squid (Apolónia fish counter, 800-1000g) • 1 aubergine • 1 courgette • 250g shallots •
2 red onions • 300g pumpkin • 250g endives • 1 tsp Nomu Moroccan Spice Mix • 1 tsp
thyme • 100ml white wine • 50g butter • 50ml olive oil • Salt and freshly ground pepper to taste

Method

Cut the aubergine and courgette into 5-mm slices and season with salt and pepper • Keep for later • Peel the red onions and slice to the same thickness • Cut the pumpkin into thinner slices and peel the shallots • Cut the endives lengthways into four and remove the inner stalk • Once all the vegetables are prepared, season with olive oil and place under the grill to colour • Place in a baking tray to bake for another 6 to 7 min • Wash the squid, removing the eyes and the beak as well as the guts • Cut the body lengthways into two and make fine, successive crisscross cuts in the interior of the squid • Roll up the meat of the squid (as in the picture) for an interesting effect • Season the squid with salt, peppers and Nomu spice mix • Sauté on a high heat in a pan with a little olive oil • Refresh with white wine at the end of the cooking, mixing in a little cold butter • Harmoniously arrange the vegetables on the plate and place the squid in the centre, drizzling with the sauce from the squid pan • Serve immediately