Plankton Marino Veta la Palma is added to enhance the flavour of the dish at the last moment after removing it from the heat in order to preserve all the properties of the plankton.
By Ángel León (Aponiente)
PREPARATION TIME: 30 min
INGREDIENTS: 2g Plancton Marino Veta la Palma, 6g water of fish stock, 130g squid, 140g onion, 20g leek, 1clove of garlic, 40g butter, 60g white wine,, 400 g fish stock, 100g arborio rice, salt.
Poach the onion, leek, and garlic in the butter without browning. Dice the squid and add it, sauté and add the white wine. Allow it to evaporate. Add the rice and gradually add the stock as a traditional risotto is made. When the rice is cooked, remove from heat and add the plankton previously made into a paste with the water. Add salt to taste.
NOTES: the protein in the Plancton Marino Veta la Palma thickens the dish and behaves like butter, giving a creaminess to the dish.