«You can also use tinned piquillo peppers for this recipe.»
Prepare your squid by removing the head from the body and trimming away the innards. Make sure to remove the “beak”. Wash the tentacles and the inside of the body with cold running water until clean. Dry on some kitchen paper.
To make the brandade:
Cook the potatoes in salted water until completely soft. Drain and mash with a potato ricer.
Heat the milk with the saffron, garlic and thyme stalks. When the liquid comes to the boil add the cod and remove from the heat. Allow the fish to poach for 5 – 8 minutes until cooked.
Mix the cooked fish with mashed potatoes and add a small quantity of the poaching liquid so as you get a smooth paste. Check the seasoning and your brandade is ready.
For the red pepper compote; peel and dice the red onions and the red peppers and sweat in a sauce pan with olive oil until completely soft. Add the balsamic vinegar, check the seasoning and puree until smooth in the food processor. Add a pinch of sugar if it needs sweetening.
Stuff the squid with the brandade and seal with a skewer. Heat a frying pan over a high flame and when hot add olive oil and pan fry the squid. Turn once and then add the tentacles and finish cooking in the oven for 3 minutes.
Serve the squid on a bed of rocket with a drizzle of the compote.