We cold-smoked squid a while back and served it up with arugula which is proliferating in the garden. Irene based this on the recipe from The Guardian.
She cooked the squid in olive oil, smoked paprika, garlic, lemon zest, with rosemary, thyme and oregano from the garden. The arugula was dressed with the lemon juice and the same herbs, a variation on a vinegarette.
Served with some crusty homemade bread, this made a light, refreshing summer dinner.
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