A gorgeous presentation of a classic tin, these stuffed squids in ink are meaty, briny, tender and sweet.
Expertly cut by hand, the squid’s tentacles are gently stuffed into their mantle before receiving a hot bath, which helps them hold their shape. They are packed six to eight per tin in a rich, inky sauce thickened with tomato, onion, and reduced red wine. We love them on a bread, but they are also fun to roughly chop and toss in a pan with with penne, parsley, butter, and sliced garlic.
TASTING: firm, briny, meaty, springy
PAIRING: mineralic red wine, rice, aioli
INGREDIENTS: Squid, Sunflower Oil, Tomato, Onion, Red Wine, Salt, Spices
CAUGHT IN: Spain
