Espinaler-Baby-Squid-in-Olive-Oil(1)
Espinaler-Baby-Squid
Espinaler-Baby-Squid-in-Olive-Oil
Espinaler-Baby-Squid-in-Olive-Oil(1)
Espinaler-Baby-Squid
Espinaler-Baby-Squid-in-Olive-Oil
 
 

Espinaler Baby Squids in Olive Oil 5/8 Classic Line

$12.99

In stock

Qty

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Espinaler

  • Preserved in Olive Oil

  • Product of Spain

  • Sourced in Barcelona

  • Squid (Calamari)

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole



CPP designation highlights select products made with traditional craft to support biodiversity & stewardship
Chipirones, also known as calamares rellenos (meaning ‘stuffed squids’) are gorgeous in appearance and taste and the perfect way to enjoy squid whenever those cravings arise.

Opening the tin, you’ll find 5-8 of these plump torpedoes – their purple tentacles gently tucked inside – wading in a pool of briny olive oil. Firm but delicate, and not the slightest bit chewy, this flavor and textural combo is all but guaranteed to suck you in.

We recommend enjoying them sliced on crackers with some pickles and a dash of Salsa Espinaler, or giving them a quick snip with kitchen shears and folding them into your next weeknight paella.

TASTING: lean, brackish, firm

PAIRING: Lillet, squid ink bread, pickled hot peppers

INGREDIENTS: Baby Squid, Olive Oil, Salt

CAUGHT IN: Galicia

In stock

Qty

  • Caputo's Preservation Program

  • Caught in Iberian Peninsula

  • Espinaler

  • Preserved in Olive Oil

  • Product of Spain

  • Sourced in Barcelona

  • Squid (Calamari)

  • Tinned Mollusks & Shellfish

  • Tinned Seafood Whole

Add to wishlist

Chipirones, also known as calamares rellenos (meaning ‘stuffed squids’) are gorgeous in appearance and taste and the perfect way to enjoy squid whenever those cravings arise.

Opening the tin, you’ll find 5-8 of these plump torpedoes – their purple tentacles gently tucked inside – wading in a pool of briny olive oil. Firm but delicate, and not the slightest bit chewy, this flavor and textural combo is all but guaranteed to suck you in.

We recommend enjoying them sliced on crackers with some pickles and a dash of Salsa Espinaler, or giving them a quick snip with kitchen shears and folding them into your next weeknight paella.

TASTING: lean, brackish, firm

PAIRING: Lillet, squid ink bread, pickled hot peppers

INGREDIENTS: Baby Squid, Olive Oil, Salt

CAUGHT IN: Galicia

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