A simple yet elegant squid-forward canapé that lets the fresh flavour of the seafood shine. Perfect served alongside our Pickled Mussels with Gilda Pangrattato and 'Fish and Chips' for a delicious seafood-inspired spread.
Makes 20
20 Sabato crostini
⅓ cup El Navarrico romesco sauce
112g tin Albo stuffed squids in ink
¼ cup Sabato aioli
Sprigs of dill
Spread crostini with romesco. Slice stuffed baby squids and place a slice or two onto each crostini. Top with half a teaspoon of aioli and a sprig of dill.
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