Squids in Ink, Ramón Peña, Spain
Regular price
$18.00
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.
Squids in Ink, Ramón Peña, Spain
Regular price
$18.00
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.