This recipe from Michelin Starred chef Oriol Ivern from Barcelona
I choose this dish because is very typical from the Catalan cuisine mix meat and fish and we called “mar i muntanya” that means “sea and mountain” but in this case we try to get the best from the squid and give some fresh ingredients to balance the black sausage like the fennel.
trumpets "Cratherellus Cornucopioides"
We clean the squids and we cut with the small incisions to make the cuisson very quick.
We cook the trumpets with the shallots and is no more water on the pan.
We get the squid skins to make a stoke, sautéing the fennel and let cook for 20 minutes together.
we cut the sausage in a cubes and we warm.
we cook the squid cut it in a wok very quickly.
We dress the dish.
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