Cabbage Tagliatelle with Sautéed Squid - by Olivier Sanchez

This recipe is ideal when time is not on your side. You can either use a regular sautéed pan or a wok. 

Serves: 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Recipe:

• 500 g baby squid (cleaned, fresh/frozen) 
  
• 80 g shiitake mushrooms
  
• 6 tbsp coconut aminos
  
• 6 garlic cloves (crushed)
  
• 2 medium courgettes (in paysanne)
  
• 1 pointed cabbage
  
• 1 red onion (brunoised)
  
• 1 banana shallot (brunoised)
  
• ½ small bunch dill (chopped)
  

1. Prepare the squid. Make sure it is cleaned and thoroughly thawed (if using frozen). Remove the long tentacles and the beak-like mouth, pull the head from the body and remove the hard bone-like part. Cut the squid in half and scrape the inside if necessary and using the sharp tip of the knife blade, make little incisions diagonally, in a criss-cross manner. Set aside. 
   
2. Melt the chopped onion and shallot over low heat, lid-on for about 5–10 minutes. 
   
3. Increase heat to medium-high and colour all sides of the courgettes pieces for 10 minutes. Add the shiitake and fry for another 5 minutes. 
   
4. Pour the liquid aminos and using the steam cook the squid and the sliced cabbage for 5 minutes. Make sure it is thoroughly cooked. 
   
5. Serve immediately. 
   
6. N.B. The recipe is also ideal for ramen or Thai curry-like soup.
   

To learn to cut vegetables into a Paysanne, visit: https://www.exquisiteprivatechef.co.uk/its-all-about-food/paysanne