The squid season is finally here. At dawn they are all there, near the old fishing port. Fishermen, side-by-side, are catching squid (Txipiron). They share tricks and some, if they can, show off their catch.
When the tide gets low, some visit the local harbor’s restaurant to share their day’s catch. There, they are cooked in a black sauce made with poached onions and their ink. A dish as delicious as strange! During these months this is a dish that we couldn’t let our guests oversight.
We are soon expecting a group of fifty people from Germany and we have reserved a table at the home of a great host who serves the best “txipirones” in ink in the world. Obviously, always behind the ones that my father makes! ; )
go Basquing team