Squids In Ink

Chef Jesús Sánchez has done great things in favour of the evolution of Cantabria’s haute cuisine. He invented multiple creative recipes based on local products, such as the famous trip through indigenous cheese textures seasoned with Sanfilippo anchovies and peppers. Following this evolutionary and feasible line that distinguishes his style, this original composition reminds the regional appetizer par excellence: the popular squids. Nothing to do with frozen cuttlefish or other similar molluscs: fresh, utterly fresh squids, line-caught in the Santander Bay. The animal is enhanced by a ...