12,20 €
Vacuum-packed fresh packages pasteurized with various whole stuffed baby squids with their legs in ink sauce with caramelized onion in brandy and saffron.
300 gr packages for 1 serving.on a bed of white rice or with our couscous but always on a pretty plate and decorated with a sprig of parsley to add color.
Baby squids and the sauce we make with ink, onion and golden garlic in a good extra virgin olive oil, and with a touch of brandy and saffron.
While you decide when to savor it, keep it in the fridge between 0ºC and 4ºC and consume it before the expiration date.
It is cooked and ready so it could be eaten cold but as the flavors are enhanced better when it is eaten hot. Do not overheat to prevent it from drying out. In the microwave, stirring the package so that the heat is evenly distributed. It should be hot but not burning.
Withwhite rice or with our couscous with vegetables that goes wonderfully well but always on a pretty plate and with a sprig of parsley to add color to that black, black sauce.
Nutritional | evaluation | per 100 gr | |
Kcal | 97 | Protein (g) | 5.17 |
Total fat (g) | 4.87 | Saturated fat (g) | 1.24 |
Carbohydrates (g) | 6.76 | Sugar (g) | 5.10 |
Salt (g) | 0.63 | Fiber (g) | 3.12 |
Nutritional | evaluation | per serving | |
Kcal | 292 | Protein (g) | 15.50 |
Total fat (g) | 14.60 | Saturated fat (g) | 3.73 |
Carbohydrates (g) | 20.28 | Sugar (g) | 15.31 |
Salt (g) | 1.90 | Fiber (g) | 9.37 |
More information:In the ancient Andalusian ports, sailors cooked what the sea offered them, creating intense and flavorful dishes with the essentials. This version elevates that tradition by incorporating saffron, the red gold of our land, which brings a floral and warm aroma. The baby squids are cooked in brandy at low temperature. This gives them soft, sweet, and slightly spicy notes thanks to the aging in wood of the brandy.
The texture of the baby squids, the base of caramelized onion, the subtle touch of saffron, and the complexity of the brandy create a velvety, intense, and elegant sauce. A dish that surprises without losing its popular essence.
A well-rounded dish with a high content of marine proteins, low in fats, vitamin B12, iron, phosphorus, and saffron and ink that provide antioxidant and digestive properties.
Vacuum-packed fresh packages pasteurized with various whole stuffed baby squids with their legs in ink sauce with caramelized onion in brandy and saffron.
300 gr packages for 1 serving.on a bed of white rice or with our couscous but always on a pretty plate and decorated with a sprig of parsley to add color.
Baby squids and the sauce we make with ink, onion and golden garlic in a good extra virgin olive oil, and with a touch of brandy and saffron.
While you decide when to savor it, keep it in the fridge between 0ºC and 4ºC and consume it before the expiration date.
It is cooked and ready so it could be eaten cold but as the flavors are enhanced better when it is eaten hot. Do not overheat to prevent it from drying out. In the microwave, stirring the package so that the heat is evenly distributed. It should be hot but not burning.
Withwhite rice or with our couscous with vegetables that goes wonderfully well but always on a pretty plate and with a sprig of parsley to add color to that black, black sauce.
Nutritional | evaluation | per 100 gr | |
Kcal | 97 | Protein (g) | 5.17 |
Total fat (g) | 4.87 | Saturated fat (g) | 1.24 |
Carbohydrates (g) | 6.76 | Sugar (g) | 5.10 |
Salt (g) | 0.63 | Fiber (g) | 3.12 |
Nutritional | evaluation | per serving | |
Kcal | 292 | Protein (g) | 15.50 |
Total fat (g) | 14.60 | Saturated fat (g) | 3.73 |
Carbohydrates (g) | 20.28 | Sugar (g) | 15.31 |
Salt (g) | 1.90 | Fiber (g) | 9.37 |
More information:In the ancient Andalusian ports, sailors cooked what the sea offered them, creating intense and flavorful dishes with the essentials. This version elevates that tradition by incorporating saffron, the red gold of our land, which brings a floral and warm aroma. The baby squids are cooked in brandy at low temperature. This gives them soft, sweet, and slightly spicy notes thanks to the aging in wood of the brandy.
The texture of the baby squids, the base of caramelized onion, the subtle touch of saffron, and the complexity of the brandy create a velvety, intense, and elegant sauce. A dish that surprises without losing its popular essence.
A well-rounded dish with a high content of marine proteins, low in fats, vitamin B12, iron, phosphorus, and saffron and ink that provide antioxidant and digestive properties.