Three or four squids, cooked just till tender, the bodies stuffed with tentacles and a bit of rice and onion, then packed in a tomato-based ragout sauce. They almost look like seafood sausages. Which is pretty much what they are.
A little smoky, a little sweet, you can open the tin, pop ‘em in your mouth as is, chop them into pieces for an appetizer, or add them to a little warm chickpea salad with cilantro. A great gift for a seafood fanatic or someone who gets giddy every time you say “tapas”.