Arroz negro with grilled baby squid, scallions and duck chorizo from Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home (page 177) by Harold Dieterle and Andrew Friedman

  • dry white wine
  • ground duck
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Begin recipe 4 - 6 hours ahead. Can substitute a mixture of ground fennel and dried oregano for ground epazote.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe 4 - 6 hours ahead. Can substitute a mixture of ground fennel and dried oregano for ground epazote.

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