La Br√ļjula Squid in Olive Oil | ūü¶ÜThe Bow Tie Duck Manila
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La Br√ļjula N84 Squid in Olive Oil

The Tenderest Selection

Straight from Gali¬≠cia, Spain, these baby squid are hand-picked and con¬≠served in olive oil. As one of select few sus¬≠tain¬≠able arti¬≠sanal can¬≠ner¬≠ies in the region, La Br√ļjula‚Äôs prod¬≠ucts are of the finest quality.

TAST­ING NOTES FROM THE CURATOR

The seas off the coast of Gali¬≠cia are both cool and rich and nutri¬≠ents, mak¬≠ing them ide¬≠al feed¬≠ing grounds for all sorts of sea crea¬≠tures. Fish¬≠er¬≠folk col¬≠lect swathes of squid from this area, sep¬≠a¬≠rat¬≠ing them after¬≠wards accord¬≠ing to size. The small¬≠est ones, still at their whitest and ten¬≠der¬≠est, are hand-select¬≠ed to ensure con¬≠sis¬≠ten¬≠cy of qual¬≠i¬≠ty. These mild-tast¬≠ing, slight¬≠ly sweet and nut¬≠ty spec¬≠i¬≠mens are cleaned, cooked, and then cov¬≠ered in olive oil with a pinch of salt. 

PREPA­RA­TION OR PAIRINGS

Per¬≠haps the most wide¬≠ly known prepa¬≠ra¬≠tion for full-grown squid is cala¬≠mares, but the ten¬≠der baby squid is at its best when pre¬≠pared much more sim¬≠ply. Saut√©ed with a lit¬≠tle gar¬≠lic and per¬≠haps a bit of chili oil, they can be enjoyed with toast¬≠ed bread and a sim¬≠ple side of sal¬≠ad. We like to serve them along¬≠side Leyen¬≠da Tesoros de Mar Gulas in Gar¬≠lic Oil. Oth¬≠er ways to enjoy their sweet ten¬≠der¬≠ness are to sear them with pars¬≠ley and gar¬≠lic or toss them in a pan with peas and prosciutto. 

COOK­ING AL NATURAL

At Con¬≠ser¬≠vas La Br√ļju¬≠la, the cooks only use nat¬≠ur¬≠al ingre¬≠di¬≠ents when they pre¬≠pare the seafood for can¬≠ning. Sta¬≠ples in their ros¬≠ter are onions, pep¬≠pers, and copi¬≠ous amounts of olive oil. It‚Äôs the best of home cook¬≠ing and del¬≠i¬≠cate dress¬≠ing used in each con¬≠serv¬≠ing process. Sta¬≠bi¬≠liz¬≠ers and oth¬≠er addi¬≠tives are tak¬≠en off the table to ensure pre¬≠serve the taste and tex¬≠ture of their fruits from the sea.

Storage Instructions

Store your tin in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, con¬≠sume your fish with¬≠in one or two days and keep left¬≠overs‚ÄČwith the oil‚ÄČin a sealed con¬≠tain¬≠er in the fridge.

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