Speciality: Squid corn ‘empanada’

To make the dough, mix corn flour with rye flour and a little yeast and leave to stand for one hour. Roll the dough out gradually and when it is well rolled out add a mix of onion, red and green peppers which have been previously sautéed in the frying pan with olive oil. Finally, add the squid cut into rings, cover the empanada and bake.

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