MILLEFEUILLE OF STUFFED SQUIDS AND CUCUMBER, PERFUMED WITH AVORO AVOCADO OIL

by Chef Raffie

2 large squids

2 tbsp fine chopped parsley

2 cloves of fine minced garlic

1 fish bullion cube dissolved in ¼ cup of water

1 envelope of gelatin

300gr small shrimps

Salt & Pepper to taste

Few drops of Tobasco

1 large cucumber peeled and seeded

2 tbsp AVORO avocado oil

½ fine chopped onion

Procedure

1. Clean the squids and leave the tubes intact.
2. In a large pot set poaching water.
3. Place the squids in the poaching water for about 5 minutes until they turn white and firm.
4. Do not over cook them or they will turn rubbery.
5. Set aside and let it cool down.
6. Take the tentacles and poach them as well.
7. Chop them fine and set aside.
8. Poach the shrimps in the same manner.
9. Dissolve the gelatin in ¼ cup of water with the fish bullion.
10. In a large bowl add the shrimps, the tentacles, parsley and set aside.
11. In a large frying pan  sauté onion and garlic with AVORO avocado oil until soft and translucent.
12. Add the rest of the ingredients and mix well.Make sure gelatin is well dissolved before adding the mixture.
13. Season well.
14. Proceed to stuff the squids with the mixture and slowly press to make sure the tubes are well packed.
15. Pour in any remaining liquid inside the tubes and wrap tight with saran wrap. This must be done well and avoiding as much as possible the liquid from coming out.
16. Place the stuffed squid in the fridge for 24 hrs.
17. The next day, take the cucumber and slice it finely.
18. Do remove seeds and peel since failing to do so, the taste will alter the taste of the squids.
19. Slice the stuffed squids and place the cucumber slices between rings once you proceed to present the millefeuille.
20. Perfume with salt & pepper and drizzle with AVORO avocado oil.
21. This is a dish for queens and kings!