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Gathered
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Combine squid, 1/4 cup oil, onion, garlic, paprika and lemon juice in a bowl. Set aside for 20 mins to marinate. Place chickpeas in a serving bowl. Heat remaining oil on a grill plate over medium-high heat. Cook chorizo for 2-3 mins, turning once, until crispy then add to chickpeas. Drain squid from marinade. Grill for 1-2 mins, until just opaque then add to chickpeas and chorizo. Meanwhile, pour marinade into a saucepan and cook for 1-2 mins, until onion is tender. Season then pour over squid mixture. Add parsley and sherry vinegar and toss to combine. Serve immediately.