Baby squid with onions with pochas and clams

You will agree with me that the good weather calls you to use the wok more, in those quick and healthy cookings, and that if you also add the aromas of the sea, then you get an ideal recipe for summer, which is already approaching! That is why Carmen, author of the blog Yerbabuena en la Cocina , invites us to try today with this recipe that will surely suit you!

Years ago, I was struck by the curiosity of Asian culture regarding certain Spanish customs. I did not understand how they could feel that something so Spanish was theirs. It seemed unnatural to me to see an Asian woman dressed and dancing flamenco… How wrong I was! Many years had to pass before we understood that what enriches human beings is having the ability to relate to other cultures.

As many of you know, I love Asian cuisine. I love Thai cuisine with its curries and coconut milk-based sauces, Japanese cuisine with its raw fish, Chinese cuisine with its balance of five basic flavours, i.e. sweet, salty, sour, bitter and umami, Indonesian cuisine, etc.

And having said this, as a joke, with this dish today I wanted to make a nod to Asian culture. On this occasion, I am the one who puts on a kimono to prepare a traditional recipe of Spanish cuisine, in a utensil as typical of Asian cuisine asthis wok .

The wok is a type of pan with a curved bottom, widely used throughout Southeast Asia and the Far East. It is used in a multipurpose way and allows for frying, boiling and even steaming, all in a healthy way, using less oil and helping the food to maintain all its properties.

I have used the one from Le Creuset, which as you well know is a brand that is a symbol of quality: for the manufacture of this wok they have opted for cast iron which, among other advantages, distributes heat evenly, maintains the temperature, allowing for several cooking zones and prevents oxidation.

In the photo, Bérard olive wood board , Pallarès carbon steel knife andLe Creuset iron wok

Ingredients

• 500gr Squid
• 2 Onions
• 2 cloves of garlic
• 1 splash of white wine
• Chopped parsley
• 1 jar of pochas or cooked beans
  200gr Clams
• 200gr Clams
• 1 Chili Pepper
• White pepper
• Salt

Elaboration

1. When cooking in a wok, it is advisable to have all the ingredients prepared and ready to use, since cooking in them is usually short.
2. We clean the squid and dry them with absorbent paper to prevent them from boiling instead of sautéing when cooking. We put the clams in a bowl with water and salt half an hour beforehand, so that they release any sand they may have.
3. Cut the onion into julienne strips and finely chop the garlic. Wash the beans with cold water and drain in a colander.
4. Place the clams in a saucepan with a little water and steam them open, removing them from the heat as they open. Once they have opened, set them aside.
5. We put a little oil in the wok and heat it on a high heat. When it starts to smoke, we move it around to distribute it on the sides. Then we add the squid and sauté them for a few minutes on both sides. Depending on the size, they will last more or less time, but generally a few minutes are enough. We remove them and set them aside.
6. Add three tablespoons of olive oil to the wok and add the onion and garlic, playing with the heat a little, turning it up and down to get them to soften and brown a little but without burning them. If you like spicy food, now is the time to add the chilli.
7. Then we add the beans and fry them for a few minutes together with the onions, add the wine and let the alcohol evaporate.
8. Add the squid and clams, season with salt and pepper and cook for another 3 or 4 minutes so that all the flavours are well integrated. Remove from the heat and sprinkle with chopped parsley and serve immediately.