• 1–2 cans Iberia Jumbo Calamari in Garlic Sauce (4 oz each)
• 1 tbsp Iberia Vino de Cocinar Tinto
• ¼ cup Iberia Tomato Paste
• 1 tbsp Iberia Sunflower & Avocado Oil Blend
• ¼ tsp Iberia Adobo (adjust to taste)
• ¼ tsp Iberia Onion Powder
• Iberia Bacalaitos Codfish Fritter Mix, prepared and shaped into cups
• 1 small red onion, very thinly sliced
• Salt
• Fresh cracked black pepper
• Fresh cilantro leaves (optional)
• Lime

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1. Prepare the Bacalaito Cups
Prepare 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.

2. Build the Base
In 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.

3. Add the Calamari
Drain 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.

4. Assemble the Cups
Spoon the calamari mixture into each bacalaito cup. Garnish with fresh cilantro and a squeeze of lime if desired.

5. Serve
Serve immediately while the bacalaito cups are still crisp.