Typical dish of the Basque Country, the chipiron is the local name of the small squid, cooked with a piperade as the Basque tradition wants it.
The recipes are developed by Jean de Luz to preserve the good taste of family dishes.
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Prepared by hand, the vegetables and spices come from organic farming, just like the olive oil sourced in short circuit which comes from Navarre (less than 200 km from the production workshop).
Generous recipe in calamari and organic vegetables, which will delight lovers of the Basque Country!
Squid 33%, tomatoes, onions, red and green peppers, extra virgin olive oil, garlic, Espelette pepper salt, agar agar.
Fans of traditional dishes from the Basque country will be delighted to taste the squid. Reheat over low heat.
