Almendritas are very small (not juvenile) cuttlefish (choquitos) that are usually griddled, whole and without being cleaned – the inky sacs are responsible for much of the flavour; so they have to be very fresh. Sprinkled with a little salt, over high heat, and kept turning. Before eating, the inner shells/bones need to be removed, which is relatively easy once cooked. (Alternatively, the bones can be removed prior to cooking.)
The name is a diminutive of the word “almendra” (almond) and refers to the shape of this tiny cephalopod.
They are commonplace around the Cádiz coast and also known as castañitas (little chestnuts) in el Puerto and Sanlucar
Other names used in the province include castañuelas, castañetas or chopitos
Francisco la Fontanilla serves them
