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This makes a big batch, so if you don't have an extra-large saucepan, halve the recipe. It keeps well refrigerated for several days and also freezes well.
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This ramen stock has been inspired by a David Chang recipe in his book Momofuku.
"Squid take either two minutes or an hour and two minutes to cook to perfection," writes Paula Wolfert. "For this dish, I prefer the slow method. This tagine is excellent with freshly boiled white rice."
Note Using saffron in the form of saffron water
is economical, and it brings out more of the spice's aroma and
flavour than simply adding a few strands to a dish. So do as many
Moroccan cooks do, and prepare a small jar of saffron water. Dry ½
tsp crumbled saffron strands in a warm (not hot) pan. Crush again,
then soak in 240ml hot water and store in a small jar in the
refrigerator. This will keep for up to a week. For longer storage,
pour the saffron water into a plastic ice cube tray and freeze into
cubes. Once frozen, shake out the cubes and store in a freezer bag.
Each cube will be equivalent to 2 tbsp saffron water or a good
pinch of dried saffron threads.
The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.