Description
Ingredients: Cuttlefish and its Ink (Sepia officinalis) (66%), Tomato, White Wine, Onion, Green Pepper, Arbequina Extra Virgin Olive Oil (6%), Carrot, Garlic and Spring Salt
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Artesanos Alalunga Cuttlefish In Its Own Ink
$23.00
Cuttlefish is known as Cachón in the Bay of Santander area where Alalunga is located, and as a tribute to one of the typical dishes of Cantabrian cuisine, they have rescued their family recipe to put it into a can. To complete this vision, serve gently warmed over the highest quality rice you can source.
Do not heat in the microwave.
Net weight: 138g
Drained weight: 88g
In stock
Reviews
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Chadwick Lindt (verified owner) –
I prepared the tin as suggested, warmed over white rice. The flesh is firm, but tender. Not a fish texture and not a squid texture. The sauce is very dark and its mild flavor really lets the cuttlefish shine.
I will be ordering this tin again.
josephraa (verified owner) –
This is a great tin if you’re into cephalopods and especially their ink. The ink sauce had a taste similar to what I recall of squid ink sauces I’ve had, although it’s appearance/texture seemed even inkier. It was quite an intense visual opening the tin and just staring into the deepest black void I’ve ever seen in a tin. I tried a piece right out of the tin as I always do and yeah this is definitely better warmed; not a fan of cold squid either so that makes sense.
For preparation, I wanted to use this as a base for a much larger seafood pasta meal as I really love ink but definitely need other things to enjoy cephalopods. I had two other tins that I had been saving for a pasta night as well and decided that all 3 would make a fantastic sauce. The other two tins were Ferrigno La Bonne Mer Sardines in Butter with Persillade (Garlic and Parsley), and Berthe Sardines with Tomato and Basil. I was correct that the ink sauce paired fantastically with the butter/tomato/herbs/oil of the other tins to make an epic pasta sauce with minimal effort. Just tossed all of the three tins’ contents into a pan after tasting each individually, mixed it together and warmed it up while cooking the pasta.
For the pasta, I chose spinach/cheese ravioli (my favorite for pairing with seafood tins) and my partner chose farfalle (bow-ties). I also topped mine with a bit of parmesan and some Calabrian chile pepperflakes. I tried some of hers and I think the spinach/cheese ravioli was definitely the superior choice. The cheesiness and small bit of spice paired really well with ink and cuttlefish, which were definitely the star of the show for me amongst the 3 tins (my partner preferred the sardines though). I particularly enjoyed the chunks which were thankfully the majority of the tin; I did not enjoy the tentacles much. The chunks were much more tender than the tough/chewy tentacles. Towards the end of the meal, I soaked up the excess sauce with some nice warm multigrain Tuscany bread from my local bakery. It was a overall a really lovely meal and I can highly recommend this tin as the star of the show.