Preserved baby squid in its own ink (baby squid)

It is in the Atlantic Ocean, more specifically in the waters of Huelva and northern Morocco, where boats catch these small squid puntillitas by the dozen following traditional fishing methods. This is how they arrive at port and, later, to the factory, so that we can all enjoy these small and delicate morsels full of flavor.

The inner shell -also known as "feather"- is manually removed from the baby squid as soon as they arrive at the cannery. They are then subjected to a cooking process and packed in the can. The last step in the production line consists of adding a sauce based on a traditional recipe made with olive oil, onion, red bell pepper, crushed tomato, wine, salt, ink, rice flour and sweet and hot paprika.

These baby squid in their ink can be eaten as they are, the can itself is a ready to eat dish. However, you can also add the sauce to the fried rice and, when it is ready, put the pieces on top off the heat. If you want something quicker to make, you can put them on top of a bed of mashed potato or with white rice, for example.

Its shelf life is 4 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.