Squids in Ink, Ramón Peña, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
From one of Galicia’s most esteemed conserva houses, this tin features hand-stuffed baby squid bathed in an inky, tomato-rich sauce. Ramón Peña sources from the Galician Rías, where artisanal fishing and generations-old methods meet pristine waters and unmatched biodiversity.
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PRODUCER: Ramón Peña
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ORIGIN: Galicia, Spain
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FISH VARIETY: Baby Squid (Loligo spp.)
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PREPARATION: Cleaned and stuffed with a mix of their own tentacles, tomato, onion, and peppers, then preserved in a rich squid ink sauce
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TEXTURE: Plump and al dente, with a firm bite and creamy filling
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FLAVOR PROFILE:
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Aromas: Earthy ink, ripe tomato, roasted pepper
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Palate: Deeply savory and briny, with a balance of brightness and richness
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Finish: Clean, umami-rich, and lingering
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PAIRINGS:
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Albariño, Txakolina, or dry sherry
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Negroni, amaro, or smoky mezcal
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Roasted garlic, citrus, or parsley oil
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SERVING SUGGESTIONS:
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Serve warm over parmesan risotto or creamy polenta
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Enjoy with toothpicks alongside crusty bread and olives
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Use the ink sauce as a base for squid-ink pasta or arroz negro
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INGREDIENTS: Squid, olive oil, onion, peppers, tomato, wine, salt, squid ink, spices
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CAUGHT IN: Galician Rías, Spain
Rich, briny, and deeply satisfying—this is Spanish ink squid at its best.
From one of Galicia’s most esteemed conserva houses, this tin features hand-stuffed baby squid bathed in an inky, tomato-rich sauce. Ramón Peña sources from the Galician Rías, where artisanal fishing and generations-old methods meet pristine waters and unmatched biodiversity.
-
PRODUCER: Ramón Peña
-
ORIGIN: Galicia, Spain
-
FISH VARIETY: Baby Squid (Loligo spp.)
-
PREPARATION: Cleaned and stuffed with a mix of their own tentacles, tomato, onion, and peppers, then preserved in a rich squid ink sauce
-
TEXTURE: Plump and al dente, with a firm bite and creamy filling
-
FLAVOR PROFILE:
-
Aromas: Earthy ink, ripe tomato, roasted pepper
-
Palate: Deeply savory and briny, with a balance of brightness and richness
-
Finish: Clean, umami-rich, and lingering
-
-
PAIRINGS:
-
Albariño, Txakolina, or dry sherry
-
Negroni, amaro, or smoky mezcal
-
Roasted garlic, citrus, or parsley oil
-
-
SERVING SUGGESTIONS:
-
Serve warm over parmesan risotto or creamy polenta
-
Enjoy with toothpicks alongside crusty bread and olives
-
Use the ink sauce as a base for squid-ink pasta or arroz negro
-
-
INGREDIENTS: Squid, olive oil, onion, peppers, tomato, wine, salt, squid ink, spices
-
CAUGHT IN: Galician Rías, Spain
Rich, briny, and deeply satisfying—this is Spanish ink squid at its best.