I have cooked and eaten spicy squid many times, and I still don’t tire of it. A very easy recipe and even faster cooking time, we sort of invented this dish one summer evening before this blog was born.How did it all come about? I guess even eating can at times become repetitive. Although we aim to be as seasonal as possible, eat locally sourced food, we somehow still end up turning in the same ‘food’ circle. Does this happen to you as well?
After starting this blog I realized that we don’t use half the variety of vegetables available or think outside the food box. Which made me one day go for those ingredients not usually on our plate. Baby squid.
In a very Mediterranean way, we simply fried the squid with some garlic, added left over mushrooms, a can of tomatoes and the usual seasoning. I prefer this dish a little bit on the spicy side, but this time around I let the flavors of the dish to come through on their own. The variety of vegetables or additions to this dish are endless: aubergines, zucchini, mussels (add your own).