photo by Andy Suarez
The fifth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Donostia Foods Squid in Ink
1 avocado, small dice
2 whole tomatoes, small dice
1 small red onion, small dice
½ jalapeño, seedless
½ bunch of cilantro
1 cup ketchup
1 cup tomato juice
1 tbsp tomato paste
1 tbsp Tabasco hot sauce
salt & pepper to taste
scallions for garnish
crackers (saltines) or tortilla chips
1. Cut avocado, tomatoes, onion, jalapeño and chop cilantro and mix with lime juice.
2. In a mixing bowl mix together tomato juice, ketchup, tomato paste and Tabasco until smooth with a soup-like consistency.
3. Mix all ingredients together and then finally add squid in ink. Season to taste.
4. Serve cold with crackers or tortilla chips.
Follow Chef Suarez on Instagram for additional culinary creations.