The squid stewed in its ink is a delicate dish, resulting from the careful preparation of diced squid, slowly cooked in a traditional ink sauce. This exquisite stew combines the richness of marine flavor with a blend of nuts and a touch of toasted bread, making it ideal for those seeking an authentic culinary experience. Alberto Molinero, a renowned Michelin-starred chef, created this recipe at his restaurant Erre de Roca in Miranda de Ebro, Burgos. Weighing 330 g, this dish is practical and easy to prepare: simply heat it in the microwave or on low heat in a saucepan. Its shelf life in refrigeration at 0-4°C ensures the freshness and quality of the product. Add a special touch to your meals with this delicious squid, representing the gourmet tradition of Castilla and León.