Sneakeater Posted March 20 Author Share Posted March 20 Meal planning: I had one open slot in my week's meal plan. But then, I pivoted away from a dish I was planning to make this week when I saw that the ingredient I had planned it to use up had already gone bad (yes, even I acknowledge that happens sometimes). As I was left with some squid and some greens I wasn't going to use in the replacement for that other dish, I saw a way through to filling that open dinner slot. Roasted squid with chistorra and potatoes (served on a bed of pea, radish, and sunflower shoots, and nasturtium leaves). I tried to make this once before. It wasn't a success. When you look at the recipe, you think the squid would have to come out tough, cooked this way. And that's just what happened last time. But if only this recipe worked, it would produce something that's like exactly what I like. So I decided to try again and see if my now-honed kitchen skillz would save the day. I don't know what I did wrong last time. (Actually, I have a few theories -- but they're too boring for me to type, let alone for you to read.) But this time, it came out great. The squid had just the tiniest bite, to make it more pungent texturally. And the slightly smokey roasted flavor was soooooo good. Now this is the kind of thing that people like us would reflexively pair with a white. I see that the last time I tried this, I paired it with a Txakoli (a pairing that would seem even more appealing tonight, when I replaced the canonical chorizo with the Basque chistorra I happened to have on hand). But in the Iberian peninsula (Portugal as well as Spain), they default to reds with dishes like this. And tonight's dinner shows they're totally right. 2009 López de Heredia Viña Cubillo I could imagine someone asking why you'd want a straightforwardly fruity L de H. One answer is tonight's dinner. A Rioja seemed appropriate. But not a refined age-mellowed one. I wanted something pretty simple and pretty present. Another answer is, it's not that straightforward. This is simple and fruity for an L de H. But for an entry-level wine, it's got a lot going on. You think it's simply fruity cuz the fruit is so gooooood. Cranberries backing up cherries, I'd say, then going into some plums and redcurrants. (That sounds like a stupid contrived tasting note, but trust me: that's what it tastes like.) Then, some baking spices (my current obsession of nutmeg!). Some overtones of smoke. And some forest savories -- not funky, particularly: just savory. The mushrooms have been cleaned. As far as the pairing goes, one reason the Iberians are right to reach for a red here is that the dominant flavor in the dish is really the pork sausage (especially since I used more of it than is necessarily called for). But another reason is that with a smoky, slightly chewy fish, a red just works. Think, for example, of grilled octopus: why wouldn't you drink a red with that? (If octopi and squids in fact aren't fish, just shut up about that. They're seafood.) Quote Link to post Share on other sites
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