Recipe Tag: squid

Recipe

Pork & Shiitake-Stuffed Squid

While I love the texture that cellophane noodles provide I’m often infuriated by the mess they make when trying to separate them out – I’ve found the solution is to buy packets where they are bundled into small portions of around 50g, which are perfect to use here. I used frozen squid bodies, but you could use fresh. Incidentally this mix is delicious used as a filling for dumplings.

Recipe

SQUID BOLOGNESE

This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.

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