Inspired by a family recipe that dates back to 1968, this product combines meticulous preparation with one of the most prized products from the Bay of Biscay.
Cantabrian squid cooked with sweet Spanish onions in its own ink
The texture and flavor of this
will delight the most discerning palate.
Jibion (calamar de cantabrico)
Directions: Open the tin, place contents in a saucepan, and warm over low heat. Pour over spaghetti or angelhair pasta or pair with plain white rice.
Serving suggestions:Small (145g) tin: Serves one as an appetizerMedium (275g) tin: Serves one, or up to two people as part of a multi-course meal
This product requires refrigeration.