Squid in Ink (calamares en tinta), produced in Galicia in northwest Spain. Tender squid pieces in a sauce of squid ink, tomato, and spices, serve atop rice or pasta, or along with crusty bread.
You'll save 50% compared to similar squid in ink purchased elsewhere because we import them directly ourselves.
SATISFACTION GUARANTEE: If you're not satisfied with your order, simply send us an email within 30 days and we'll replace your order or issue a full refund.
Squid in Ink with Roasted Peppers Linguine
Skewers of pickled gherkins, onions, olives, red peppers, and guindilla peppers, banderillas like these are found in just about every pintxo bar in San Sebastián and throughout Spain. Serve them straight out of the jar for a quick, authentic pintxo with no preparation necessary. Pairs well with cold, lager beer. In Spain, pickled vegetables, such as gherkins, pearl onions, and olives, are everywhere, from homes to restaurants, from traditional recipes... View full product details
Premium loins from Bonito tuna (Thunnus alalunga) line-caught in the waters of the Bay of Biscay and prepared in Basque Country. Described as “one of the great gastronomic pleasures of everyday life,” Bonito tuna is renowned for its delicate texture and flavor. For a simple pintxo flake apart the pieces with a fork and serve on crispy slices of toast with piquillo peppers, topped with a little of the... View full product details
Premium Cantabrian anchovies from the waters of northern Spain, wild-caught via sustainable fishing techniques and delivered fresh to the factory, presalted, cured in a "salmuera" brine of water, fat, and sea salt, and ultimately hand filleted and packed in olive oil. Cantabrian anchovies are renowned for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, sea salt, and fish; nothing... View full product details