Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 26

LUNCH FOR 2:

1 teaspoon butter

100g salchichón slices, snipped with scissors into little pieces

200g prepared squid, chopped into bite-sized chunks

A punnet of fresh dulse, washed and finely chopped or a handful of dried dulse, soaked for 10 minutes and then drained

White wine vinegar to taste

Pepper to taste

Melt the butter in a medium frying pan over a high heat. When it’s hot, throw in the salchichón and fry for about a minute, stirring with a wooden spatula. Then chuck in the squid and the dulse and fry together for about 3 minutes more, coating in the fat from the sausage.

Take the pan off the heat and dish up with some really good bread. Put the vinegar and pepper on the table for you and your co-eater to help yourselves. Treat yourselves to some white wine as an accompaniment.