Gourmet Squid in Olive Oil By Conservas Cambados

Small, delicious squid in olive oil. Simple, pure, delicious! Hand-packed in Galicia, these super tender tiny squid are a great 'tapa' - simply place the can in hot water for 5 minutes, then serve with crusty bread and a glass of wine.

 

Gluten Free Product

Origin: Spain

All natural Hand-Packed

Ingredients: Squid (6/8), olive oil, and salt. No preservatives or additives

Weight: 111 grams in a metal tin.

 

Calamars gourmet à l'huile d'olive par Conservas Cambados

Petits calamars à l'huile d'olive. Simple, pur et délicieux! Mis en conserve à la main en Galice, ces petits calamars super tendres sont la "tapa" parfaite. Il suffit de mettre la conserve dans de l'eau chaude pendant 5 minutes et de le servir sur une croûte de pain avec un verre de vin. 

 

Produit sans gluten

Origine : Espagne

100% naturel et mis en conserve à la main

Ingrédients : Calamars (6/8 par conserve), huile d'olive, sel. Sans additifs ni conservateurs 

Poids : 111g dans sa conserve en métal

Canned shellfish in Spain is considered a delicacy, and is enjoyed country wide in restaurants and bars. Squid, or Chipirones, harvested off the Galician coast are very tender. Each squid (stuffed with its tenticles) is delicately placed in the can, filled with olive oil and sealed for freshness. Warm the can in hot water for 3-5 minutes and serve with crusty bread. 

“Conservas de Cambados” is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life. The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. “Conservas de Cambados” is located close to one of Spain’s largest Rías (estuaries), known as the 'Ría de Arousa'. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest squid and shellfish available.

Gourmet Squid in Olive Oil

SKU: 0406
C$14.90Price
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    Pictures courtesy of Gabriel Gonzalez (gabriel_gonzalez@me.com)