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.