Rossejat grilled jig-caught squid, seaweed butter and aioli in its own ink

Speciality: Rossejat grilled jig-caught squid, seaweed butter and aioli in its own ink

Grill the squid. Then place on the plate over noodles that have been toasted on the grill. To accompany, prepare a butter flavoured with different types of seaweed and a light ali oli that is made with the squid ink.

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Speciality: Rossejat grilled jig-caught squid, seaweed butter and aioli in its own ink

Grill the squid. Then place on the plate over noodles that have been toasted on the grill. To accompany, prepare a butter flavoured with different types of seaweed and a light ali oli that is made with the squid ink.

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