EnSuTinta

In its ink. Squid or cuttlefish cooked and packed in their own ink with onion, tomato, and a little wine, producing a jet-black sauce that is rich, briny, and faintly sweet. It is a Basque classic, chipirones en su tinta, and the most visually dramatic thing in the category. Cuttlefish ink is denser and more intense than squid ink, which is why the best tins use it. Tipped over white rice with a squeeze of lemon: it looks alarming and tastes superb.