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To make the red shrimp:
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Peel the red shrimp, leave the final tail and clean the intestine. If necessary, we will place a brush to keep it straight and not curve.
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Season it with olive oil, salt and pepper and bake it for a minute. We will finish in the oven for 3 more minutes. Important to see that they are little done. Reserve for the pass.
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To make the garlic salt:
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Peel the garlic and with the help of a mandolin we cut it into thin slices.
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We put the slices of garlic together with the sunflower oil, when they start to dance we will have another saucepan with a strainer to remove the garlic. These should be golden and crunchy, we will dry them between kitchen paper.
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We cut with a very fine knife. Reserve.
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To make the parsley dregs:
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Roughly remove the parsley and mix it with the sunflower oil. We crush in the kitchen robot, we will pass it through cheesecloth and we will reserve it to dress the squid at the time of the pass.
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To make the cuttlefish linguine:
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We clean the cuttlefish, intestines and legs.
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We will take out a 10cmx10cm rectangle (this will depend on the size of the cuttlefish), making the cut in favor, and we will put 5 rows of rectangles one on top of the other and freeze in the blast chiller.
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Once it is frozen, we will remove cuttlefish linguines with the help of the slicer.
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Once they are cut, we will scald them in sea water for 10 seconds, season with the olive oil, the garlic salt (step 2), the parsley dregs (step 3), salt and pepper. Book signed to hold the temperature.
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To make the potatoes and shallot:
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We clean the potato and cut them into cachelos. Reserve.
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Peel the shallots and cut them in 4
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Combine the potatoes and shallots in a gastronorm and season them with extra virgin olive oil, salt, pepper, vinegar and white wine. Cook at 180ºC for approximately 40 minutes. Once they are reserved for the pass.
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To make the paprika oil:
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We put sunflower oil in a saucepan until it is at 120ºC. Once it is ready, remove it from the heat and add the paprika. Stir vigorously and leave in the blast chiller.
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To make the paprika emulsion:
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We crush the yolk with the milk so that it warms up and then with the cold paprika oil we will emulsify as if it were a mayonnaise.
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To make the egg yolk:
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We crack the eggs without breaking the yolk, once we have a few we put soybeans in another and we take the yolks only from 1 bowl and we will put it in soybeans for 5 minutes, we will take them out and beat them, this will be the egg yolk sauce . Reserve in bottle.
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Finishing and presentation of the dish:
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Put the potatoes with the shallots in the center of the plate, put a little egg yolk on top of these and put the squid linguine on top, and on top of this the prawn lengthwise. We will finish with a little olive oil and the fresh sprouts.
