Does anyone know where to find a good version of calamari en su tinta (squid in its own ink, Basque/Spanish) in the Bay Area? I first had it in La Bilbaena (long gone, alas) on 14th St. in NY, and never since with that quality in the U.S.
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.
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