Squid stuffed with chorizo, piquillo pepper sauce, and green beans

Once in a while, I attend an event or meet a Chef that inspires me to learn something new — and that once in a while happened last Sunday. The event was a cooking demonstration on sustainable seafood at 18 Reasons, and the Chef was Becky Selengut. In just a couple of hours, she showed us how to prepare 3 delicious, economical, and sustainable meals using squid, oysters, and sardines.
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