Latin / Iberian · serves 4 · about 48 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 1 tbsp Iberia Sunflower & Avocado Oil Blend
- to taste Iberia Bacalaitos Codfish Fritter Mix, prepared and shaped into cups
- 1 small red onion, very thinly sliced
- to taste Salt
- to taste Fresh cracked black pepper
- to taste Fresh cilantro leaves (optional)
- to taste Lime
Method
- Prepare the Bacalaito CupsPrepare Iberia Bacalaitos Codfish Fritter Mix according to package instructions. Fry spoonfuls of the batter in hot oil until golden and crispy. Shape or press gently to form small cups and set aside.
- Build the BaseIn a bowl, combine the thinly sliced red onion with a pinch of salt and fresh cracked black pepper.
- Add Iberia Tomato Paste, Iberia Sunflower & Avocado Oil Blend, Iberia Vino de Cocinar Tinto, Iberia Adobo, and Iberia Onion Powder. Stir until well combined.
- Add the CalamariDrain the Iberia Jumbo Calamari in Garlic Sauce, reserving a small spoonful of the sauce if desired. Slice into bite-sized pieces if needed and gently fold into the mixture.
- Assemble the CupsSpoon the calamari mixture into each bacalaito cup. Garnish with fresh cilantro and a squeeze of lime if desired.
- ServeServe immediately while the bacalaito cups are still crisp.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.