stuffed squid followed by pears in caramelized honey

the stuffing comprised the squid tentacles and shrimp which were sauteed in oil with garlic and onions

mixed with breadcrumbs soaked in milk and an egg to bind everything together

the first set of squid were cooked over a low heat in a tomato sofrito for one hour. 

the second set were fried and then served with ink

the pears were cooked in champagne, sugar, vanilla and orange zest and reduced to a syrup. i added hot honey and a stick of butter, and served with whipped cream

chiquitin assisted with selecting the shrimp