Saturday, January 24, 2015

Mexican Squid

Monday 12 January
Home at last, and it's hard to follow the week of gut-busting absorption we had in New Orleans.  So we went high-protein right past the place, into Mexico, with this recipe.
We sliced the onions into rings, to echo the squid; and scattered the dish with the last of the cilantro we saved from the garden.

But the big secret was using a half jar of David Warda's sofrito, so fragrant and complex, instead of tomatoes.  It made the dish perfect.

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