Tannic Teeth

Cashing in the Eurasian craze and always up for trying something new, I had a few left over scraps from lunches past. Namely ’Yum Cha’ Squid tentecles (Yau yu sou) and Spanish Chorizo. I had also had some dried pasta which I had brainstruck with the idea of a squid tentecle and chorizo pasta dish, hence I was away mixing east and west flavours to create something of silkroad satisfacation. One clove of garlic and one [Nana's] chilli fried in the pan with chorizo pan drippings (obviously same pan where I fried the sausage), coupled with refried Yau yu sou, and spring onion and extra virgin olive oil.

The taste?

If I was more cautious in my approach to Nana’s chilli I would have perhaps enjoyed the dish a little more than the bright white of mouth searing pain. Yet again I have underestimated my family’s matriarch ‘asbestos’ palate. Nevertheless it tasted more East than West and my sinuses thanked me for a good purge.