Squid in its Ink with Spanish Onions

Don Bocarte

Regular price $20.00

Tax included.

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 appetizer
Medium (275g) tin: Serves one, or up to two people as part of a multi-course meal

This product requires refrigeration.