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Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
En una mesa que había visto días mejores y comidas peores, hoy había una auténtica maravilla: un plato de calamares en salsa dulce, junto a un cuenco de ensalada de patatas que olía a infancia y a verano, todo a la vez.
Los calamares, tiernos y firmes al mismo tiempo, descansaban en la salsa dulce como si hubieran hecho las paces con la idea de que no siempre tenían que ser salados, de que el Mediterráneo podía vagar hacia el Este, de que el mar podía fundirse con sueños confitados.
Todo olía a intento, pero no desesperado, sino sonriente. El plato no rebosaba color ni forma, pero todo tenía ritmo. La salsa se aferraba a los bordes como un recuerdo que se niega a desaparecer. Las patatas lo absorbían todo, sin resistirse, sin miedo. Simplemente eran humildes, pero implacablemente honestas.
En el espacio entre un bocado y el silencio, perduraba un mensaje: que con cada comida, el mundo cambia un poco; que incluso los calamares pueden convertirse en una historia, si se les vierte ternura y se les endulza lo suficiente.
Level:
Sous Chef
On a table that had seen better days and worse meals, a true marvel stood today — a plate of squid in sweet sauce, next to a bowl of potato salad that smelled like childhood and summer, all at once.
The squid, tender and firm at the same time, rested in the sweet sauce as if they had made peace with the idea that they didn’t always have to be salty, that the Mediterranean could wander Eastward, that the sea could merge with candied dreams.
Everything smelled of an attempt — but not a desperate one, rather one that carried a smile. The plate wasn’t bursting with color or form, but everything had rhythm. The sauce clung to the edges like a memory that refuses to fade. The potatoes absorbed it all — unresisting, unafraid. They simply were — humble, yet unrelentingly honest.
In the space between a bite and the silence, a message lingered: that with every meal, the world shifts a little; that even squid can become a story, if you pour tenderness over them and sweeten them just enough.
Traducido del inglés
Sol Damiani, Mercedes Delgado de Miguel y6 más16 Comentarios-
So yumy! I love squid 😍
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Level:
Sous Chef
@Valentina Gurau Me too…I love them in all ways…sweet, salty, stuffed, grilled, fried…😁
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Level:
Scoolinary Team
Lana, this is pure poetry in squid form! You’ve got me hungry and seriously considering writing a love letter to a potato salad.😅
That line about “the Mediterranean drifting East” totally blew my mind, and the image of the sauce clinging to the plate like a memory—wow, that hit deep!
Plus, the contrast between sweet and seafood sounds incredibly tempting.How did you come up with pairing that sauce with the squid? Was it a moment of inspiration or a recipe you had up your sleeve?
Thanks for sharing this story that you can taste and feel.❤️
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Level:
Sous Chef
@Sussan Estela Olaya Querida Sussan, gracias por este hermoso comentario – ¡me hiciste reír y me tocaste el corazón al mismo tiempo!
En cuanto a la salsa, fue uno de esos momentos en los que tu intuición empieza a oler el plato antes incluso de que nada llegue a la sartén. Los calamares parecían un lienzo que necesitaba algo inesperado, y así es como nació esta balada dulce y salada. No había receta, sólo la sensación de que la dulzura bailaría maravillosamente con la profundidad del mar.
Curiosamente, este plato se ha convertido en uno de esos por los que me conocen mis amigos; ya sabes, cuando alguien pregunta: “Oye, ¿estás haciendo los calamares?” Ahí es cuando sabes que el amor ha llegado al plato.
Si alguna vez decides experimentar en esa dirección, hazme saber cómo te va. Y en cuanto a la carta de amor a la ensalada de patata – lo entiendo perfectamente… es una de mis favoritas personales también 🥰.
Level:
Sous Chef
@Sussan Estela Olaya Dear Sussan, thank you for this beautiful comment — you made me laugh and touched my heart at the same time!
As for the sauce, it was one of those moments when your intuition starts to smell the dish before anything even hits the pan. The squid felt like a canvas that needed something unexpected, and that’s how this sweet-and-savory ballad was born. There was no recipe, just a feeling that sweetness would dance beautifully with the depth of the sea.
Interestingly, this dish has become one of those I’m known for among my friends — you know, when someone asks, “Hey, are you making your squid?” That’s when you know love has made it to the plate.
If you ever decide to experiment in that direction, let me know how it goes. And as for the love letter to potato salad — I completely understand… it’s one of my personal favorites too. 🥰
hace al añoTraducido del inglés
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Level:
Scoolinary Team
Lana, I love how you describe the intuition behind the dish, as if it’s a work of art forming in your mind before it even touches the pan. That emotional connection to food is what truly makes it special. I also loved learning that this dish has that personal touch that has made you so beloved among your friends. Without a doubt, it’s a dish made with love! I’m sure when I finally get the chance to try it, it will be a true discovery. Thank you for sharing your magic in the kitchen. ❤️
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Level:
Executive Chef
Este plato debe saber a gloria bendita Lana. Tienen un pinta estupenda 😍 A mi personalmente me encantan los calamares, a éstos pequeños los llamamos “Chopitos”. La verdad es que de cualquier forma están riquísimos ❤
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Level:
Sous Chef
@Maloles Muñoz ¡Gracias, Maloles! “Chopitos” me gusta mucho ese nombre. Suena a besitos dulces. 🥰 Esta vez los serví con ensalada de patatas porque me apetecía mucho, pero suelo acompañarlos con una ensalada de patatas y acelgas, aliñada con ajo, aceite de oliva y un poco de zumo de limón, ¡una combinación clásica que nunca defrauda! ✨
Level:
Sous Chef
@Maloles Muñoz Thank you, Maloles! “Chopitos” – I really like that name. Sounds like little sweet kisses. 🥰 This time I served them with potato salad because I was really craving it, but I usually pair them with a salad of potatoes and Swiss chard, seasoned with garlic, olive oil, and a bit of lemon juice — a classic combo that never disappoints! ✨
1hace al añoTraducido del inglés
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Level:
Executive Chef
@undefined Seguro que está riquísimo. Gracias de nuevo Lana. Que pases un bonito domingo❤
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Level:
Sous Chef
@Maloles Muñoz I wish you a nice Sunday too, dear 🥰
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Level:
Executive Chef
🙌🙌🙌 me encantan los calamares, los chipirones, los chopitos, la sepia… y en general todos los cefalópodos y octópodos 🦑🐙 esa salsa tiene que estar para bañarse en ella 😂 y la patata parece la mejor compañera 😋
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Level:
Sous Chef
@Beatriz Torija Beatriz, me encanta cómo has escrito esto – ¡como una oda al mar a todas las maravillosas criaturas con tentáculos! Y sí, la salsa era totalmente de esas en las que mojas pan descaradamente, y la patata… la fiel compañera en cada bocado. Cefalópodos unidos! 🦑🦑🦑🦑
Level:
Sous Chef
@Beatriz Torija Beatriz, I love how you wrote this – like a sea ode to all the wonderful tentacled creatures! And yes, the sauce was totally one of those you shamelessly dip bread into, and the potato – the loyal companion in every bite. Cephalopods unite! 🦑🦑🦑
1hace al añoTraducido del inglés
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Level:
Stagier
Que interesante! Nunca he probado calambres con una salsa dulce, pero seguro es delicioso.
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Level:
Sous Chef
@Diana Vinces You should try it ☺️
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Level:
Scoolinary Team
What a stunning parallel you’ve crafted—both in the kitchen and on the page. Squid, by nature, is a shape-shifter: grilled, stuffed, braised, crisped into rings or simmered in ink—it bends without breaking, absorbs without losing its essence. It’s humble yet quietly brilliant, capable of adapting to bold spices or subtle sweetness, just like in your dish.
And then there’s Lana—equally versatile, but with words instead of tentacles. Your language moves the way squid cooks: with intention, texture, and rhythm. One moment tender, the next firm; at times rich and elaborate, at others stripped down and quietly profound.
Both squid and you, dear Lana, remind us that when you know your core, versatility isn’t dilution—it’s expansion. ✨
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Level:
Sous Chef
@Sol Damiani This comment took my breath away—as if you captured not only the essence of the dish, but of me as well. Thank you for gifting me this parallel, so layered and true.
You described the squid so beautifully—that often underestimated wonder of the sea, with its ability to absorb everything without losing itself.
If my words managed to carry even a grain of that ocean spirit, then this symphony on the plate has already sung its true note.
Your words are a gentle reminder that flexibility is, in fact, strength—not weakness. And that in adaptability, we can preserve the core—and even bring it more fully to light.
Thank you from the bottom of my heart ❤️
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Level:
Scoolinary Team
@lanamihajlovic ❤🧡💛
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