Thu. Dec 8th, 2022

When cooking squid, the golden principle is to cook this fast (like this process, embraced by Irish chef Clodagh McKenna from her brand new book, Inside Minutes) or cook it slow. Or else, it can end up too chewy. Paired with hot and spicy chorizo, earthy chickpeas, peppery kale plus crunchy walnuts, this plate seems like an instant taste-escape to Spain.

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