Maggie Beer

August 15, 2017

I decided to cook some squid slowly on the weekend using orange peel, orange juice,  Extra Virgin Olive Oil, Pernod and the ink of the squid. I cooked this at a low temperature for hours, then  finished with fresh herbs and served with polenta. -MB

For more inspiration on how to cook with squid, explore the below recipes:

Poached Squid with Olive and Orange Stuffing

Slow Cooked Squid

Easy Seafood Stew


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