Spiced Calamari in Ragout, José Gourmet, Portugal
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
This Atlantic- and Pacific-sourced squid is gently stewed in a warmly spiced Portuguese-style sauce with black pepper, clove, and bay leaf. The result is an aromatic, savory conserva that leans more comfort food than seafood snack—hearty, satisfying, and ready to heat or eat straight from the tin.
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PRODUCER: José Gourmet
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ORIGIN: Portugal
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FISH VARIETY: Squid (Dosidicus gigas or similar)
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PREPARATION: Cleaned squid is simmered in a lightly spiced stew of tomato, oil, and aromatics
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TEXTURE: Tender but structured, with a delicate bite
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FLAVOR PROFILE:
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Aromas: Clove, black pepper, tomato, bay leaf
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Palate: Warming and savory, with deep spice and oceanic sweetness
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Finish: Balanced, slightly earthy, with clean brine
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PAIRINGS:
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Light red wine (Baga, Mencía), dry cider, or Portuguese white
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Saison or wheat beer
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Mint, citrus zest, and charred peppers
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SERVING SUGGESTIONS:
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Fold into warm rice with fresh mint and basil (as in the classic José recipe)
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Serve in tacos with lettuce and a cream cheese spread made from the tin sauce
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Enjoy with grilled sourdough and a drizzle of olive oil
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INGREDIENTS: Squid, tomato, olive oil, black pepper, clove, bay leaf, salt
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CAUGHT IN: Atlantic and Pacific Oceans
Warming, spiced, and unmistakably Portuguese—this conserva brings depth and soul to the tin.
Recipes:
Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.
Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3 to 5. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.
Illustration João Vaz de Carvalho Text Eugénio Roda Recipes Luís Baena
This Atlantic- and Pacific-sourced squid is gently stewed in a warmly spiced Portuguese-style sauce with black pepper, clove, and bay leaf. The result is an aromatic, savory conserva that leans more comfort food than seafood snack—hearty, satisfying, and ready to heat or eat straight from the tin.
-
PRODUCER: José Gourmet
-
ORIGIN: Portugal
-
FISH VARIETY: Squid (Dosidicus gigas or similar)
-
PREPARATION: Cleaned squid is simmered in a lightly spiced stew of tomato, oil, and aromatics
-
TEXTURE: Tender but structured, with a delicate bite
-
FLAVOR PROFILE:
-
Aromas: Clove, black pepper, tomato, bay leaf
-
Palate: Warming and savory, with deep spice and oceanic sweetness
-
Finish: Balanced, slightly earthy, with clean brine
-
-
PAIRINGS:
-
Light red wine (Baga, Mencía), dry cider, or Portuguese white
-
Saison or wheat beer
-
Mint, citrus zest, and charred peppers
-
-
SERVING SUGGESTIONS:
-
Fold into warm rice with fresh mint and basil (as in the classic José recipe)
-
Serve in tacos with lettuce and a cream cheese spread made from the tin sauce
-
Enjoy with grilled sourdough and a drizzle of olive oil
-
-
INGREDIENTS: Squid, tomato, olive oil, black pepper, clove, bay leaf, salt
-
CAUGHT IN: Atlantic and Pacific Oceans
Warming, spiced, and unmistakably Portuguese—this conserva brings depth and soul to the tin.
Recipes:
Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.
Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3 to 5. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.
Illustration João Vaz de Carvalho Text Eugénio Roda Recipes Luís Baena