Squid, in ink - Chipirones en su tinta, Los Peperetes

Like the larger squid, this small cephalopod requires careful treatment, consisting in thorough cleaning and then gently simmering in a stock rich in salt to preserve its tender and juicy texture. The dark color is obtained from the calamar`s own ink. Filled into cans by hand, they are stewed in a stock of olive oil, onions and tomatoes. Pure as a tapa, with paella, risotto and pasta, the dark sauce inspires every gourmet.