It was very lovely. I added the squid at the very end and only cooked it for a few minutes. My father once told me that when you cook squid, it’s “either four minutes or four hours.” Squid gets tough and rubbery quickly so it’s best to turn off the heat as soon as it’s no longer translucent. My sister introduced me to Salsa Amaya and I am such a fan.
Okay. Another cheat post but I couldn’t resist the yummy-looking picture. This is a modified Salsa Amaya pasta with added squid and a steamed artichoke on top.