Bacon-squid bundles with squid ink vinaigrette

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

Ataditos de calamar con vinagreta de tinta

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
Gluten-free
Catalonia
Mediterranean

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