Name: Bacon-squid bundles with squid ink vinaigrette (Ataditos de calamar con vinagreta de tinta)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 1 large squid, cleaned, prepared and cut into fine julienne; 8 slices cured bacon; olive oil for frying; 100 ml (3½ fl oz) sunflower oil; 1 tsp squid ink

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

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

Europe
Spain
Barcelona
Main course
Catalonia
Mediterranean
Gluten-free

Method

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.
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.
Make the vinaigrette by mixing the squid ink with

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of