This traditional Spanish recipe, usually made with squid, is a 'obscure object of desire' for many, and although the color black is not a color that attracts much when talking about foods, that intense flavor of ink and sea with the final touch of pure chocolate, makes them even more desirable. Accompanied by the perfume of basmati rice and the crunchy touch of wild rice, these cuttlefish are an appetizing dish.
Presented in a two-compartment tray with a lid, made of recyclable and biodegradable material (bagasse, composite formed with the disposal of cereals) and can be used in microwaves. In turn, it goes inside a Kraft cardboard case, which makes the presentation and transport impeccable.
Cuttlefish, onion, tomato, fish broth, squid ink, extra virgin olive oil, white wine, garlic, dark chocolate, salt. Side: Sauteed basmati rice & wild rice with olive oil and garlic