Bouncy, playful, and bursting with brine forward umami. Pulling from their grandmother’s recipe, Alalungas traditional Cantabrian Cachón is packed to the lid with love.

Warming waters of the early spring draw curious cephalopods to the Cantabrian coast to breed. Inshore vessels, equipped with sustainable fishing gear like trammel nets, patrol the shores each morning to pull this special bounty from the sea. Sold at market on the same day they are caught, these cuttlefish are as fresh in the tin as they would be from a villa on the beach.

TASTING: brine, tomato, rich umami
PAIRING: pinot gris or chardonnay, pilsner, dry white vermouth
SERVING: pasta in need of sauce, crusty bread, hard salty cheese
INGREDIENTS: Cuttlefish and its own ink (Sepia officinalis), tomato, carrot, onion, green pepper, garlic, white wine, Arbequina EVOO, spring mineral salt
CAUGHT IN: Cantabrian Sea