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Fiona Dunlop

Bacon-squid bundles with squid ink vinaigrette

Ataditos de calamar con vinagreta de tinta

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Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

This unusual combination of flavours, with its squid and bacon, is another typical Catalan application of the mar y montaña (sea and mountain) theme.

Ingredients

  • 8 slices cured bacon
  • 1 large squid, cleaned, prepared and cut into fine julienne
  • olive oil for frying

Method

  1. Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks.
  2. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate.
  3. Make the vinaigrette by mixing the squid ink with

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