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Tinned seafood can come in quite handy when you'd like to make an incarnation of a typical tapa from Spain. Have a jar of salsa verde, as well? Then all it'll take is a few minutes heating up a grill pan and you'll be on your way to establishing an at-home tapas bar that will be revered by family and friends.
Total Time: However many minutes it takes to achieve the browning you seek for the squid.
Servings: You'll get six to eight squid per tin, and you should figure all of your seafood-loving guests will enjoy one, then several more because that first one was so good, so adjust quantities accordingly.
1. Open a tin of small squid and warm the olive oil from said tin in a grill pan. Beware of splatter.
2. Once heated, add the squid, turning occasionally to achieve that desired browning. Again, the threat of oil splatter here is high. Aprons and other protective measures are recommended, particularly if you're making this just before the arrival of guests. No need for that additional stress of having to quickly change into a new outfit. Unless you thrive under such pressure.
3. At the very end of the chipirones browning experience, add a bit of the salsa verde to the pan to get it nice and warm before plating. All it'll take is a moment or two.
4. Enjoy with a well-chilled white wine.
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