Calamares rellenos en su tinta
Description Small squid caught in a sustainable manner (jig-caught), one by one using a line. As they are not dragged along the ground and don’t hit any obstacles along the way, they arrive in better condition. Emptied and skinned. Stuffed with their own tentacles and dipped in boiling water before being packed in the tin one by one.
Category Canned seafood
Ingredients Squids (Loligo gahi), olive oil, onion, pepper, tomato, wine, salt, ink and spices.
Allergens Mollusc.
Conservation Store in a cool, dry place. / Eat immediately after opening.
Format OL120
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Nº 81 Small Squids in ink 6/8
Format RO280
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Nº 86 Small Squids in ink 12
Valor nutricional medio por 100g
Valór energético
773kj / 186Kcal
Grasas / De las cuales saturadas
12g / 2,1g
Hidratos de carbono / De los cuales azúcares
3g / 0,9g
Proteínas
16g
Sal
1,1g
Recetas con conservas
Couscous with baby squid in ink
Boil the semolina in fish and seafood stock. After it has cooled down, mix it with chopped mint and piquillo peppers. Serve with the tinned baby squid, and drizzle with the sauce from the tin.
Paella rice with baby squid in ink
Sauté some garlic and finely chopped onion and add a bay leaf and a chilli pepper. Once the garlic has turned golden, add 1 teaspoon of pimentón de la Vera paprika. Add the sauce from the tin of baby squid in ink and the fish stock. Now add the rice. When it is ready, put it in a mould and serve it by removing it from the mould. Place a few baby squid on top and serve.
Maki of baby squid in ink
Prepare the maki stuffed with rice and baby squid. Make a sauce to serve with the maki by mixing soy sauce with an equal amount of the sauce from the tin of baby squid in ink. acompañar los makis realizamos una salsa mezclando la salsa de soja con la salsa de los chipirones en su tinta al 50%.
