Products

CUTTLEFISH INK

LEMON CONCENTRATE

HOTSAUCE

with Tabasco Peppers

HOTSAUCEwith Tabasco Peppers

  • Used to spice up your meals such as pizza, tacos, burriots & dips
  • Available in 100ml bottle

RECIPES

  • Squid Adobo
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Squid Adobo

INGREDIENTS:

  • 3 lbs. small to medium squid, cleaned and sliced
  • 2 medium ripe tomatoes, diced
  • 1 medium red onion, chopped
  • 1 head garlic, crushed
  • 1/2 cup soy sauce
  • 4 tablespoons white vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon Molinera cuttlefish ink, mixed with 3 tablespoons water (optional)
  • 3/4 cup water
  • 3 tablespoons Molinera Mediterranean Olive Oil Blend
  • Salt and ground black pepper, to taste

PROCEDURE:

  1. Heat oil in a pot over medium heat.
  2. Add the garlic and cook until light golden brown.
  3. Stir in the onions and tomatoes, cooking until the onions become soft.
  4. Add the squid to the pot and sauté for 2–3 minutes.
  5. Transfer the squid to a separate bowl and set aside.
  6. In the same pot, pour in the soy sauce and water. Bring to a boil.
  7. Add the vinegar and allow the mixture to boil again. Stir, cover, and simmer for 3–5 minutes over medium heat.
  8. Return the squid to the pot. Add sugar, salt, and black pepper. Stir well and cook for another 2 minutes, ensuring the squid remains tender (avoid overcooking).
  9. Remove the squid using a slotted spoon and place it in a serving bowl.
  10. Continue cooking the remaining sauce until it reduces by half.
  11. Pour the thickened sauce over the squid and toss gently.
  12. Serve hot with steamed white rice. Enjoy!

RECIPES

  • Lemon Vinaigrette
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Lemon Vinaigrette

INGREDIENTS:

  • ¼ cup Molinera Red Wine Vinegar
  • 2 tablespoons Dijon mustard, or to taste
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup Molinera Pure Olive Oil
  • 2 tablespoons Molinera Lemon Juice Concentrate

PROCEDURE:

  1. Gather all the ingredients and have them ready.
  2. In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
  3. While whisking continuously, slowly drizzle the olive oil into the vinegar mixture until the vinaigrette emulsifies and becomes smooth.
  4. Stir in the lemon juice and whisk again to blend all the flavors.
  5. Transfer the vinaigrette to a screw-top jar or bottle. Seal tightly and shake well before serving.