A Galician name for cuttlefish. A cephalopod related to the squid. The flesh of the cuttlefish is meatier and has a more complex flavour. Both the cuttlefish and the squid have an ink sac. The liquid it contains can be used in the cooking process but it should be added towards the end or it will coagulate. The ink of the cuttlefish is generally felt to be richer, denser, smoother than that of the squid.
A Galician name for cuttlefish. A cephalopod related to the squid. The flesh of the cuttlefish is meatier and has a more complex flavour. Both the cuttlefish and the squid have an ink sac. The liquid it contains can be used in the cooking process but it should be added towards the end or it will coagulate. The ink of the cuttlefish is generally felt to be richer, denser, smoother than that of the squid.
The aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.
