José Gourmet of Lisbon combs the coasts of Portugal and Spain to find seafood of distinction. They believe in the principles of fair trade, often paying in advance and never negotiating for better pricing. The artwork of Luis Mendonça on the packaging is meant to pay homage to the these fishermen and canneries who rely on manpower and life long dedication to their trade.
Store at ambient temperature. If not completely consumed, store in sealed container and put in the refrigerator for up to 2 days.
Ingredients: Calamari (63%) (Loligo vulgaris), Vegetable Oil (19%), Onion (8%), Rice (4%), Tomato (4%), Spices (Red Pepper, Cloves, Laurel) (1,5%), Salt.
The terms “spiced” and “spicy” are used pretty much interchangeably in the tinned fish world, to mean two different things: with a hot pepper (or hot pepper flavor), and with cloves/bay/carrot/hot pepper. There are many examples of both terms being used to mean both things.
We are so frustrated by how widespread this confusing inconsistent usage is that we’ve gone through our entire product line to correct the incorrect ones such that our description of “spiced” or “spicy” will always indicate which it really is, regardless of the packaging. “Spicy” = with hot pepper flavor. “Spiced” = with the cloves/bay/carrot/hot pepper flavors.