Description
Ingredients: Squid, sunflower oil, onion, tomato, rice, salt, ink (E153 and E300), and spices.
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$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
Ingredients: Squid, sunflower oil, onion, tomato, rice, salt, ink (E153 and E300), and spices.
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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.