The Cous Cous is cooked with the same amount of water and a splash of olive oil and the squid ink is thrown so that it is put in black and simulate the caviar.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to squid with Cous Cous caviar: |
| COUS COUS CALAMAR squid tender onion or chives tender garlic tempura flour or brand |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with cava |
Ingredients to squid with Cous Cous caviar:
2. The squid / sepia is grilled.
3. The vegetable is cut in Juliana (very fine strips) and passes through flour, it is thrown to the hot oil very little time because it is done immediately and withdraws with a sparkling.
4. The squid is served with the toasted vegetables on top and with a mold or glass we put the Cous Cous Negro, press and unmold next to the squid.
