Octopus in Garlic Sauce, Ati Manel, Portugal
Regular price
$15.00
Octopus in Garlic Sauce, Ati Manel, Portugal
Ati Manel, originally formed in 1922 by its namesake, exemplified the Portuguese tradition of freshly canned seafood through the late 1950s. When Luís Mendonça, already a successful artist, discovered his great-grandfathers weathered canning relics more than 60 years after the business passed with Manel into family lore, he was inspired to resurrect the legacy.
More garlic-infused olive oil than emulsified sauce, this tin of sweet, small, and tender tentacles is a shining example of octopus done extra right.
Modeling their recipe after Luís Mendonças great-grandpas original version, the cans contents are a culinary window into conservas colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.
TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, Guindilla peppers, crisp rosé
INGREDIENTS: Octopus, Sunflower Oil, Garlic, Salt
CAUGHT IN: Galicia
Modeling their recipe after Luís Mendonças great-grandpas original version, the cans contents are a culinary window into conservas colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.
TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, Guindilla peppers, crisp rosé
INGREDIENTS: Octopus, Sunflower Oil, Garlic, Salt
CAUGHT IN: Galicia
State of California: Proposition 65 Mandate
 |
WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food |
Regular price
$15.00
Octopus in Garlic Sauce, Ati Manel, Portugal
Ati Manel, originally formed in 1922 by its namesake, exemplified the Portuguese tradition of freshly canned seafood through the late 1950s. When Luís Mendonça, already a successful artist, discovered his great-grandfathers weathered canning relics more than 60 years after the business passed with Manel into family lore, he was inspired to resurrect the legacy.
More garlic-infused olive oil than emulsified sauce, this tin of sweet, small, and tender tentacles is a shining example of octopus done extra right.
Modeling their recipe after Luís Mendonças great-grandpas original version, the cans contents are a culinary window into conservas colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.
TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, Guindilla peppers, crisp rosé
INGREDIENTS: Octopus, Sunflower Oil, Garlic, Salt
CAUGHT IN: Galicia
Modeling their recipe after Luís Mendonças great-grandpas original version, the cans contents are a culinary window into conservas colorful past. Like all things octopus, crackers and pickled shallots will do them wonders, as will warming them up and tossing them (oil and all) with steamed baby potatoes and whole manzanilla olives.
TASTING: sweet, buttery, firm
PAIRING: dry white wines, bloody Mary, Guindilla peppers, crisp rosé
INGREDIENTS: Octopus, Sunflower Oil, Garlic, Salt
CAUGHT IN: Galicia
State of California: Proposition 65 Mandate
|
WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food |