The squid has a symbiotic relationship with natural bacteria that help regulate their bioluminescence. Researcher Jamie Foster, who completed her doctorate at the University of Hawaii, is studying how spaceflight affects the squid in hopes of bolstering human health during long space missions, the Honolulu Star-Advertiser reported Monday. As we are studying baby squids in space, here are some facts about animals in space that you probably did not know. We have sent monkeys, apes, dogs, cats, tortoises, mice, rats, rabbits, birds, and frogs to space as well. Well, we humans have been sending all sorts of animals to space since the 1940s - to be precise, February 20, 1947, when we sent fruit flies to space. Sprinkle with freshly chopped flat-leaf parsley.NASA just sent not one but 128 glow-in-the-dark baby squids and around 5,000 water bears to the International Space Station for research purposes. Serve with some bomba or short grain rice, fried in olive oil and garlic and cooked for 17 minutes in fish stock. Once all the squid is in the sauce, cover with a lid and cook on a low heat for 30 minutes or until the squid is tender.Repeat this process with the rest of the squid. Fry the squid very quickly in the hot oil, for about 2 minutes each side, season with salt and pour in one quarter of the brandy to deglaze the pan, spoon the squid into the hot squid ink sauce. Heat 1 tablespoon of oil per batch until smoking hot. To cook the squid, you need to do this in 4 batches. Pour the sauce into a medium size pan and keep hot. If you need to thin it down slightly add some more fish stock. Blend until fully combined, the sauce should have the consistency of a tomato sauce. Check the seasoning of the sauce and place in a food processor or blender. Add the fish stock, season the sauce with sea salt and cook for a further 20 minutes on a low heat. Add the squid ink and cook for 2 minutes. Add the txakoli wine and reduce the liquid by half. Add the chopped tomatoes and cook for a further 10 minutes on a low heat. Add the sliced red onions and green pepper and cook on a gentle heat for 30 minutes until they are very soft. To make the ink sauce, use a medium size saucepan and heat 4 tablespoons of olive oil.Stuff this mix into each squid and close the top with a wooden toothpick. Pull with your hands the side fins from each squid and finely chop them together with the tentacles. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. Prepare the squid by separating the head from the body, remove the feather cartilage and any other gunk you come into contact with.Chipirones should be made a day in advance, so the squid really takes on the flavour of the sauce and they develop a soft texture. I recommend using cuttlefish ink rather than squid ink, purely because squid ink is less dense and intense in flavour because squid live in deep waters with less natural light, whilst cuttlefish tend to live close to the surface taking on more natural light and making their ink more intense in flavour. The sauce is really a vegetable cream enriched with the ink. This sauce has a beautiful balanced sweet flavour coming from the red onions, it is hearty and brings real earthiness to the dish, demonstrating once again how Basque food is inventive yet humble food. However, this sauce is so moorish it will make your dinner guests dunk their bread until they clear the whole plate. The jet black colour of this sauce is quite striking and will certainly raise some eye brows. Basque chipirones does share a lot of similarities with a classic Philippinnes dish called ‘adobong pusit’ made from squid cooked in rice vinegar and soya sauce, fried with a garnish that contains squid ink. The only other European dish made with squid ink is ‘risotto nero’ which originated in Venice, a commercial city heavily influenced by Jesuits. The origin of this dish is quite debatable, some say that the influence of using squid ink in Basque cuisine comes from the Philippines through Jesuit missionaries who travelled to Asia during the 17th Century. Chipirones en su tinta are a classic Basque dish made from line caught baby squid cooked in a sauce made with cuttlefish ink.
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