Cuttlefish

Chocos is the common name in several regions of Spain for a type of cuttlefish, a cephalopod mollusk similar to squid and octopus. In cooking, chocos are prized for their tender meat and delicate flavor, making them ideal for stews, rice dishes, fried preparations, and grilled recipes.

This ingredient originates mainly from the Mediterranean and Atlantic coasts and is very popular in Andalusian cuisine and other coastal areas of Spain. They are caught using traditional methods, which ensures the freshness and quality of the product.

Properties: Chocos are rich in high-quality protein, low in fat, and contain essential minerals such as phosphorus, potassium, and iron. They also provide B vitamins, especially B12, which is important for the nervous system.

Synonyms in Latin America: Although the word "choco" is not common throughout Latin America, in countries like Colombia, Venezuela, and Mexico, they are known as "sepia" or simply "jibia". In certain regions, they may also be called "calamar de concha" or "pota", although the latter usually refers to other types of squid.