Fresh Galician squid | The most versatile cephalopod in the seafood recipe book. The squid is the cephalopod with the most recipes in Spanish cuisine. From classic fried squid to a high-level squid ink rice, to grilled with garlic and lemon. It comes from the Galician Atlantic and is shipped fresh vacuum-packed directly from the fish market within 24 hours.
How to cook Galician squid: Grilled: well dried, very hot grill with oil, 1-2 minutes on each side. Garlic, parsley, and lemon when serving. For fried: slices dipped in flour and beaten egg, fried in plenty of oil.
Storage: Keep between 0 and 4°C. Vacuum packed. Consume within 24-48 hours. Suitable for freezing.
Origin: Galician Atlantic · FAO Zone 27 · Vacuum packed · Loligo vulgaris
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