WARM SALAD OF SQUID, TIRABEQUE, ORANGE AND ROASTED PEPPER
For 2 persons
Smoked Salt Fumage.
200 gr. of fresh squid, clean and without the skin.
2 California oranges.
1 roasted red bell pepper.
2 cups of snow peas or other sweet green beans.
Black Pepper Fumage.
Juice of 1/2 lemon.
1 teaspoon of lemon zest.
Peel the oranges and remove the supreme ones, that is, the segments without the white membrane or seeds. Reserve.
Wash the paprika and dry well, rub with vegetable oil and place directly over the fire with the help of a tongs or on a rack. Allow the skin of the paprika to completely burn, it should be completely black but without turning ash. It is enough that the skin is black. Remove from heat, place in a container and cover with Envoplast. Let stand for 15-20 min. With the help of a damp cloth, remove all the burned skin from the paprika and the seeds inside. Cut the paprika into long and thin julienne strips, reserve in a bowl with a little olive oil.
Wash the snow peas or green beans and steam for 2 minutes. Reserve.
Cut the squid into thin wheels and place in a bowl, grind Smoked Smoked Salt and Fumage Black Pepper, add a drizzle of olive oil and reserve.
Heat a heavy skillet over very high heat. Add 1/2 tablespoon of vegetable oil and sauté the squid for about 1 minute. trying to make them all brown. Reserve. Do the same with the snow peas.
Place the squid in a medium bowl, add the sauteed snow peas, the orange supreme and the roasted paprika julienne. Grind Fumage Smoked Salt and Fumage black pepper on the bowl, add 1 tablespoon of olive oil, the juice of half a lemon and the zest. Mix well and serve.