Photo by Lis Parsons
This week’s Premium recipe, new to the site, is Korean Calamari. I confess, however, that it’s not actually Korean, but called so in honour of the fact that it is made using that utterly glorious Korean red pepper paste, Gochujang. I buy mine online, and can never allow myself to run out. For while it sounds like a niche ingredient, it can be used whenever you want a deep-flavoured chilli hit: I add it to stews, soups, minced meat and marinades.
You probably know the drill about Premium recipes by now, but in case you don’t, they are special recipes for members of nigella.com but don’t worry if you are not yet a member, as it takes a mere minute or so to sign up, costs nothing, and we never give details to anyone. So join the party and feast on Korean Calamari!
