Sand Dabs, Squid & Spanish Chorizo

Sand Dabs. We bought them at Berkeley Bowl. The friendly guy at the counter said they were caught off the coast close to the Oregon border. Nicest looking Sand Dabs he's ever seen. Gotta say, when seafood is cheaper and better looking than land animal meat, plus it's pretty local, guess where my money goes? First time I've ever cooked with Sand Dabs or eaten them. Quite like a very tender, delicate flounder or sole. Next time, I'll take Robin's advice: a light cornmeal coating, saute in butter.

On the left is salt-cured anchovy; on the right, some rough chopped Spanish Chorizo I bought at least 6 months ago that's been in the fridge. It was perfect with the Squid.

So we bought this monster bag of Squash, about 7 lbs. for a dollar. It was already a bit old to begin with, so I probably only used 4. Sauteed with onion, mushrooms, anchovy, olive oil, fresh ground Tellicherry Pepper.

Squid & Spanish Chorizo. The latter totally unlike Mexican. 

So we served this with linguine (actually only about half of what you see). Threw in some garlic last minute.