Alalunga Cuttlefish in Ink is a traditional Cantabrian preparation of fresh cephalopods preserved in a savory sauce. This selection reflects the regional culinary tradition of northern Spain with technical precision.
Craft & Origin The cuttlefish is sourced from local fleets in the Cantabrian Sea during the peak season. Alalunga prepares the dish using a slow-cooked sofrito of onions and tomatoes combined with natural ink and Arbequina extra virgin olive oil. Pieces are hand-packed in Cantabria to ensure a tender texture and precise sauce consistency. Each tin is numbered to identify the specific catch and landing vessel. This small-batch approach prioritizes seasonal ingredients and maintains full traceability for every production run.
Flavor & Texture Savory and oceanic with a deep umami profile. The cuttlefish is tender with a slight bounce.
How to Use Serve warm over white rice or with crusty bread and Marcona almonds.
Why We Like It This tin captures the depth of a complex restaurant preparation through professional grade canning and ingredient transparency.
Craft & Origin The cuttlefish is sourced from local fleets in the Cantabrian Sea during the peak season. Alalunga prepares the dish using a slow-cooked sofrito of onions and tomatoes combined with natural ink and Arbequina extra virgin olive oil. Pieces are hand-packed in Cantabria to ensure a tender texture and precise sauce consistency. Each tin is numbered to identify the specific catch and landing vessel. This small-batch approach prioritizes seasonal ingredients and maintains full traceability for every production run.
Flavor & Texture Savory and oceanic with a deep umami profile. The cuttlefish is tender with a slight bounce.
How to Use Serve warm over white rice or with crusty bread and Marcona almonds.
Why We Like It This tin captures the depth of a complex restaurant preparation through professional grade canning and ingredient transparency.
