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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. unsalted butter (divided)
- 1/2 lb. squid (tubes sliced into rings and tentacles separated)
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 1/4 cup brandy
- 1 cup dry sherry
- 1 Tbsp. fresh thyme leaves
- 1 bay leaf (large)
- 1 cup celery (diced)
- 1 cup leeks (diced)
- 1/2 cup fennel (diced)
- 2 cups cremini mushrooms (sliced)
- 1 Tbsp. tomato paste
- 1/8 tsp. cayenne pepper
- 1/4 tsp. sweet paprika
- 1 Tbsp. lemon juice
- 5 cups vegetable stock (divided)
- 1/2 lb. crab meat
- 1 tsp. squid ink
- 1/4 cup flour
- 1 cup heavy cream
- 2 cups neutral oil (vegetable or canola)
- 1 cup all purpose flour
- 1 Tbsp. dried parsley
- 1 tsp. salt
- 1 tsp. black pepper
- 1 pkg. puff pastry sheets (about 1 pound)
- 1 egg (beaten)
- 1 Tbsp. water
- 1 cup all purpose flour (for dusting)
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