• 1 Squid, Celery 60g

  • Spinach 20g

  • 1/4 red pepper and yellow pepper

  • 1 small cherry radish

  • Extra virgin olive oil 80cc

  • 2 garlic

  • Tender ginger 10g

  • 3 basil

  • Water / Broth 40cc

  • One teaspoon of salt

  • White wine


Wash and clean the ingredients : Clean the squid and remove the head. Wash and dice celery, yellow pepper, red pepper to small pieces, shredded cherry radish. Slices one garlic, and another one grounds into minced garlic, shared half of tender ginger, and another half ground into minced ginger.
Put squid, basil, slices garlic and shredded tender ginger in a bowl, then pour 20cc of extra virgin olive oil and a little bit salt, marinate for 20 minutes.
Pour small amount of extra virgin olive oil in a pan. Add celery, red pepper, yellow pepper, stir-fry at low temperature for 3-5 minutes, season with minced ginger and garlic, a bit of salt.
Making celery paste : Pour the extra virgin olive oil in a pan. Add celery, spinach, minced ginger and stir-fry for 3-5 minutes. Add a sip of white wine, and then add water / broth cook for 2 minutes. Put the cooked soup into the smash machine, slowly add 60cc of extra virgin olive oil to make the paste.
Fill the ingredients from step 3 into the squid. Pour the extra virgin olive oil in a pan, and stir-fry the squid at low temperature for 5 minutes.
Presentation : Pour the celery paste in a soup plate, then put the fried squid on top. Decorate with shredded tender ginger and cherry radish, add a few drops of extra virgin olive oil, and the dish is ready to be served.