Chef Andy Suarez: Tostadas de Calamares en Tinta (Squid in Ink)
photo by Andy Suarez
This is the first in our new series of recipes in collaboration with chef Andy Suarez. The chef has put together 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".
Tostadas de Calamares en Tinta (Squid in Ink)
Ingredients
Donostia Foods Squid in Ink
1 pack of small tortillas
2 whole tomatoes
1 small red onion
½ jalapeño, seedless
½ bunch of cilantro
1 whole mango
lime juice
salt & pepper to taste
chives or scallions for garnish
Directions
1. Heat oil for fryer to 350F. Use vegetable oil or canola oil.
2. Dice tomatoes, onion, jalapeño and mango and mix together to make pico de gallo.
3. Rinse cilantro and chop. Mix cilantro with other ingredients and add the lime juice. Season to taste.
4. Fry whole tortilla to make tostadas and let it cool down. Wait until tortilla is not hot and top with mango Pico de Gallo. Add Calamares en Tinta and garnish with scallions or chives.
5. Serve cold or room temperature.
Follow Chef Suarez on Instagram for additional culinary creations.
Also in Txoko para Todos: A Food Blog for All
+About
One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
