Description
Ingredients: Squid, sunflower oil, onion, tomato, rice, salt, ink (E153 and E300), and spices.
Pepus Stuffed Baby Squid in Ink
$11.50
Baby squid stuffed with rice in an onion, tomato, and ink sauce. We love to dump the tin contents into a saute pan and warm them up and then serve them with lightly broiled slices of baguette cut on the bias.
115g (4.06 oz) tin
In stock
Reviews
Only logged in customers who have purchased this product may leave a review.
Kristine (verified owner) –
A 4 out of 5 for me.
Picked up three squid ink tins from RTG to try out and this is the second one that I’ve tried. Inside the tin were 4 plump pieces of stuffed squid covered in a black ink sauce… and the top of the lid had an orange oily hue just like the other tin I tried (Don Gastronom Squid pieces in ink sauce). I warmed up the tin and served on a bed of rice.
Flavor-wise, I would say that the squid ink flavor wasn’t as pronounced when compared to the Don Gastronom. I enjoyed the texture of the squid — not chewy but rather tender and held its shape. Only reason for me to give this 4 out of 5 is that the unctuous umami flavors seem a bit subtle/muted than what I would prefer.
Andrew Tolston (verified owner) –
3.5/5 for me.
Tin contained four plump pieces of squid, which are stuffed in a seasoned rice, tomato and onion mixture that is almost sausage-like in consistency. The squid itself was quite delicate – no complaints on texture. The sauce was my favorite part of the tin, the sq
Andrew Tolston (verified owner) –
3.5/5 for me.
I served the squid warm – lightly heated in a sauce pan and then plated over a warm bowl of sushi rice. The tin contained four plump pieces of squid, which were stuffed with a seasoned rice, tomato and onion mixture that is almost sausage-like in consistency. The squid itself was quite tender- no complaints on texture, definitely not rubbery. The sauce was my favorite part of the tin, I got a solid flavor out of the squid ink and it was delicious when paired with the warm rice. Still, I would have liked the squid ink flavor to be even more pronounced, so I could dilute it as needed or leave it strong. The stuffing was the weakest part of the dish for me – the texture is a little bit offputting, and it makes it difficult to appreciate the actual texture and flavor of the squid itselt, definitely overwhelms the dish. I ended up scooping out the stuffing and eating the squid on its own and enjoyed that more.