Recipes from Dehesa el Molinillo

• 4 clean squid
• 1 bunch of young garlic shoots, cleaned and chopped to 1 cm thick
• Salt flakes
• Freshly ground black pepper
• 1 teaspoon oyster sauce
• Fresh grated ginger
• 1 tablespoon soy sauce
• 2 tablespoons sherry vinegar
• 4 spoons of EVOO Dehesa El Molinillo Navalices

1. Drizzle EVOO Dehesa El Molinillo Navalices in a wok and let it warm without smoking. Add the young garlic shoots, sauté and brown. It is very important to cook this dish at a high temperature.
2. Then deglaze the wok with the sherry vinegar, soy sauce and oyster sauce and grate some slices of fresh ginger. Next, add the squid and cook for a short time with a dry heat that gives the recipe a toasted vinegary flavour, that is sweet with a somewhat sharp finish.

Present informally, creating a fusion of all the elements, sprinkling salt flakes and freshly ground black pepper, and garnish with a few young leaves.