"Galera" meatballs with mushrooms, consommé, and crispy dehydrated "galera"

• Ingredients for the meatballs:
• Portobello mushrooms: 125 g.
• "Galeres" 13 units (approximately 500 g).
• Shallots: 150 g.
• Sunflower oil: 5 g.
• Mashed potatoes: 100 g.
• Rice flour: 1 tbsp.
• Salt to taste.

In a pot, add the sunflower oil and sauté the shallots, finely chopped in brunoise. After two minutes, add the Portobello mushrooms, also chopped in brunoise. Sauté the mixture and then add the rice flour and salt to taste. When everything is cooked, turn off the heat and add the peeled "galeres". Stir the mixture; the residual heat will cook the "galeres", as they are a protein that cooks quickly. Then, shape the mixture into small balls of your preferred size.

We recommend freezing the galley for approximately 1 hour, laying it flat and in layers. Then, using scissors, cut the edges and gently peel the skin off the body.

Ingredients for the "galera" crisp:

• Onion: 340 g.
• Garlic: 3.5 g.
• Black peppercorns: 2 g.
• Bay leaves: 2.
• Sunflower oil: 5 g.
• "Galeres" shells: 2 kg (or less appealing whole "galeres").
• Water: 4 liters.
• Salt to taste.

In a pot, add the oil and sauté the onion along with the chopped garlic, bay leaves, and peppercorns for aroma. Once golden, add the crustaceans, stir, and then add the water. Allow it to boil for approximately 20 minutes and then let it infuse for another 20 minutes.

After the infusion time, strain to extract the liquid and adjust the salt to taste. For every 250 g of broth, add approximately 50 g of a starch, such as cassava or potato starch. Mix the broth with the starch and bring to a boil for 2 minutes. Spread the mixture over baking paper and bake at 70°C for 8 hours. Finally, fry in sunflower oil. The result will be a puffed and crispy texture, and the frying process is quick.

Photos and recipe: Restaurant Les Veles and Chef Laura Mendoza.