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The Rockfish Brixham Calamari are caught in the waters around the South-West in England, they are steamed, chopped and braised in their own ink with tomatoes and herbs. They are incredibly, eye-catching and delicious warmed gently and served with spaghetti or as a tapas with bread and a salad.
Sustainable British seafood, lovingly preserved by Rockfish. Once opened keep refrigerated and consume within 24 hours. Squid, calamari and cuttlefish are often grouped as the same, whilst squid and cuttlefish are biologically different, generally cuttlefish are the most flavoursome.
Recipes that use this ingredient:
Squid Ink Spaghetti
Allergens: MOLLUSC, SULPHITES.
Ingredients: Cuttlefish (MOLLUSC), Tomato, Olive Oil, Onion, White Wine (SULPHITES) Cuttlefish Ink (MOLLUSC), Spices, Salt.