La Brújula N84 Squid in Olive Oil
The Tenderest Selection
TASTING NOTES FROM THE CURATOR
The seas off the coast of Galicia are both cool and rich and nutrients, making them ideal feeding grounds for all sorts of sea creatures. Fisherfolk collect swathes of squid from this area, separating them afterwards according to size. The smallest ones, still at their whitest and tenderest, are hand-selected to ensure consistency of quality. These mild-tasting, slightly sweet and nutty specimens are cleaned, cooked, and then covered in olive oil with a pinch of salt.
PREPARATION OR PAIRINGS
Perhaps the most widely known preparation for full-grown squid is calamares, but the tender baby squid is at its best when prepared much more simply. Sautéed with a little garlic and perhaps a bit of chili oil, they can be enjoyed with toasted bread and a simple side of salad. We like to serve them alongside Leyenda Tesoros de Mar Gulas in Garlic Oil. Other ways to enjoy their sweet tenderness are to sear them with parsley and garlic or toss them in a pan with peas and prosciutto.
COOKING AL NATURAL
At Conservas La Brújula, the cooks only use natural ingredients when they prepare the seafood for canning. Staples in their roster are onions, peppers, and copious amounts of olive oil. It’s the best of home cooking and delicate dressing used in each conserving process. Stabilizers and other additives are taken off the table to ensure preserve the taste and texture 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, consume your fish within one or two days and keep leftovers with the oil in a sealed container in the fridge.
