A low carb chilli paste, that we keep frozen to use in many dishes. We make up batches using about 12 long red chillies at a time, but it is good to start with a small batch to ensure that the heat is right for you. We find that one serve (About 1 1/2 tsps) […]
When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.