Tiny squares of white calamari stand in striking contrast against the glittering, ebony plains of squid ink-stained rice jutting with clam shells. I was already impressed visually, and the intense brininess of the stock enriched grains certainly lived up to expectations. Scrape the bottom of the pan clean because your hard-won efforts will yield you a delicously charred and crunchy soccarat.

Taste: 4/5

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