Preserved Squid in Olive Oil with Garlic and Chilli Pepper

The squid presented in this canned food is not the species usually consumed in the Mediterranean, as it is the Patagonian squid or Loligo gahi. Caught using the trawling technique, this animal comes from the waters of Patagonia, which is located in the south of Argentina, Chile and the Falkland Islands. Beyond its origin, this squid has slightly thicker walls than the one consumed in national territory, so it withstands cooking at high temperatures better.

Cuttlefish are caught once a year, so it is necessary to freeze these specimens in order to have them available on a regular basis. Therefore, the first step to follow is to defrost the squid and then wash and separate the head from the body and eviscerate it. The piece that finally results in the can is the body of the squid which, once emptied, is stuffed with the legs. The next step is its cooking, after which it is packed in the can, where it is covered with a sheet of garlic and chili pepper and olive oil is added.

The subtle touch that the garlic and the chili add to this preserve make the final result ideal to be eaten directly. However, you can always add these baby squid to a rice or potato stew when they are ready and off the heat. Also, the content of this can is great in a pasta dish, using the oil with garlic and chilli as a sauce.

Its shelf life is 6 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.