Chipirones i olivenolie

Small whole squid, body and tentacles both, netted from small boats in the Cantabrian and Biscayan waters with no bycatch and hand-packed in mild Spanish olive oil that stays light rather than heavy. The chipirones turn velvet-soft in the tin, whole enough to keep their shape, and they're good served cold over a plate of greens with the oil spooned on as the only dressing.