1. In a medium heat casserole, pan fried the squid both sides, and cooked in the oven for 1 min or 2 depending of the size.
2. Warm up the ink sauce and add 1 teaspoon of ajillo
3. Plate the sauce on the bottom of the plate , place the squid in line on top of the sauce. Drizzle ajillo and ancho chili. finish with a leave of chervil

For the ink sauce

1. In a medium heat casserole, cook the garlic to golden add the shallots and bay leaves, sweat down and cook till translucent.
2. Deglaze with fino and brandy, add the bisque and reduce
3. Remove the Bay leaves, add Ajillo and Squid ink
4. Blitzt the Sauce

For the prawns and girolle fricassee

1. In a medium heat casserole, cook the Cleaned girolles until they get dry and golden brown, add salt and pepper, set aside
2. In a medium heat casserole, cook the Cleaned and chopped prawns for just a minute till release their own juice, season it with salt and pepper, set aside
3. Slowly confit the shallot in olive oil, add some salt to season and cook until they are translucent
4. Combine all the ingredient together, add the chopped chives and place in a piping bag.

For the ajillo