Attis Sitta Laranxa

Grower: Bodegas Attis
Grape Variety: Albariño
Style: Spicy and Mineral
Country: Spain
Appellation: Galicia
Vintage: 2014/15
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Squid in Tamarind Brown Butter with Green Mango

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 6

INGREDIENTS

2 pounds whole cleaned squid
Salt
2 teaspoons yuzu kosho paste (see Note)
1 1/2 tablespoons orange-infused olive oil
1 1/2 tablespoons freshly squeezed lime juice
1 small garlic clove, minced
4 tablespoons unsalted butter
1/4 cup tamarind puree (see Note)
1 tablespoon kecap manis (see Note)
1 tablespoon water
Freshly ground pepper
1 large unripe mango, peeled and cut into julienne strips
4 scallions, thinly sliced on a wide diagonal

1. In a large saucepan, cover the squid with water.
2. Add 1 teaspoon of salt and simmer over low heat until tender, about 30 minutes.
3. Drain. Score each squid body in a crosshatch pattern.
4. In a small bowl, combine the yuzu kosho paste with the olive oil, lime juice and minced garlic.
5. In a large skillet, melt the butter over moderately high heat, about 1 minute.
6. Add the squid and sear over high heat until browned, about 2 minutes.
7. Stir in the tamarind puree, kecap manis and water and remove from the heat.
8. Season with salt and pepper and transfer to a platter.
9. In a medium bowl, mix the julienned mango and sliced scallions with the yuzu kosho dressing.
10. Toss the salad with the squid and serve.