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The smallest baby squid, prized throughout Spain for their wonderful texture.
Cuca Squid, or Chipirones, are caught with jigs all through the Rías. They’re cleaned by hand before their hoods are stuffed with their tentacles, and very gently cooked in a sauce flavoured with squid ink.
Delicious eaten cold straight from the tin as a cold tapa (with a copita of sherry) or as a ‘lazy’ dinner folded through hot white rice.