Calamar and butifarra bun
by Angel Zapata Martin
Return to Recipe
Print
Ingredients
Fruit & Vegetables
100g of floury potatoes
1 garlic clove
1 tsp Espelette pepper
1 piquillo pepper, deseeded and chopped
1 lemon, juiced
Store Cupboard
150g of plain flour, sifted
5g of fresh yeast
6g of salt
flour, for dusting
pepper
2 egg yolks
sun-dried tomatoes
Dairy
71ml of milk
butter, for greasing
1 egg
Oils & Vinegars
265g of olive oil, preferably Arbequina
250ml of pomace oil, or vegetable oil
Fish & Shellfish
8 small squid
Fresh Meat
560g of butifarra sausage, raw, removed from its casings
Bakery
1 slice of bread
Spices & Dried Herbs
2 tbsp of dried oregano
1/2 tbsp of cumin seeds
1 fresh habanero chilli, cut into brunoise
1/2 tbsp of fennel seeds
Salad & Fresh Herbs
1 tbsp of chopped parsley
1 tbsp of chopped coriander
2 baby gem hearts