Calamar Patagónico en tinta Real conservera Española

Squid in an ink sauce that is a full sofrito rather than ink alone: onion, sweet pepper and tomato cooked down, deglazed with wine, thickened with rice flour and seasoned with both sweet and hot paprika before the cephalopod ink goes in. The result is darker and more savoury than a simple tinta, with the paprika reading behind the salt. Spooned over plain white rice.