In Spain, small squid (5-6 cm) are called calamar or chipiron, and are fried, stuffed or cooked in their ink. Since they are so small, they are perfect for canning in latillas. Here are small squid, cooked in a tomato sauce with onions, pepper and garlic. Serve the a sliced baguette to mop up the sauce.
Latillas, Little Cans of Spain Make Super Simple Tapas
By Lisa & Tony Sierra, About.com Guides
Calamares en Salsa Americana - Squid in American Sauce
Squid in American Sauce - Calamares en Salsa Americana
(c) 2011 Lisa Sierra Licensed to About.com Inc.
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- Angulas a la Bilbaina - Baby Elver Eels Bilbao Style
- Calamares en Salsa Americana - Squid in American Sauce
- Chipirones en su Tinta - Stuffed Baby Squid in Their Ink
- Mejillones Escabechados - Marinated Mussels
- Navajas - Razor Clams
- Pimientos de Piquillo - Piquillo Peppers
- Sardinillas - Little Sardines
- Sardinas en Tomate - Sardines in Tomato Sauce
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