José Gourmet Spiced Calamari in Ragout Sauce


With a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to the general well-being and health of the consumer. An indispensable delicacy, if you have already savoured it, and an absolute must if you haven’t!

A certain squid wanted to be a painter. Wide-eyed, she would paint just about anything. But as soon as she finished painting, she would change colour and blend with her paintings. That’s why nobody saw her at the exhibition.




Squid tacos
Chop 8 iceberg lettuce leaves in julienne style, and then stuff the chopped lettuce into mexican tacos from 1 packet. Cover with 2 tins of squids which have been drained. Use the sauce of the tin and add 4 soup spoons of cream cheese and use as a spread.


Squid rise with mint and basil
Fry 1 chopped onion in olive oil and add 200g of carolino rice and stir fry approximately 3’ to 5’. Add 1/2 | of warm vegetable stock. When the rice is cooked just add 4 squid tins. Add 8 mint leaves, 1/2 a bunch of sliced basil and 50g of butter. if the rice is not juicy enough, add some more vegetable stock.

Illustration João Vaz de Carvalho

Text Eugénio Roda

Recipes Luís Baena

Size: 120 g

In stock

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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.


  1. Erin Zieske (verified owner)

    My tinned fish gang(? club? church?) tried this tin during our last dinner and it was the standout HIT of the night. Every single one of us vowed to get it again and again. Do not thing twice on this one — it’s a banger!

  2. Justin Charity (verified owner)

    nicely packed, vividly spiced, and quite hearty. one of those tins that’s taking a great deal of restraint for me not to stockpile sparing no expense. bloody brilliant.

  3. Sandra Dixon (verified owner)

    This is my favorite tin so far. I love it warmed over white rice with a sprinkle of furikake on top. I make sure to add it to every order.

  4. isabelastephens (verified owner)

    I got this to enjoy as a birthday treat and it knocked my socks off!! I heat it up and added a touch of lemon for some acidity and it was delicious, the texture of the squid was perfect, not too chewy but not too soft and held the rice perfectly. The sauce was so savory and flavorful and paired so well with the squid! What a wonderful treat

  5. Irina (verified owner)

    My tin had three pieces of calamari that appear to be stuffed with additional squid, in a beautiful red sauce with oil. They were fantastic served warm over rice! The ragout sauce was rich and umami, very well-spiced without being spicy. The calamari itself had a savory flavor that wasn’t fishy at all, and I expect that even people who aren’t huge fans of tinned seafood would be able to enjoy this. They had a surprisingly soft texture without being mushy, and were not rubbery at all. If you’re willing to spend a little extra and are curious about expanding outside of tinned fish, I think this could be a great tin to try!

  6. Mike Turpie (verified owner)

    I heated the contents of the tin in a small skillet and toasted some excellent bread. Sliced the squid and loaded onto the toast with the sauce. The stuffing is minced, unlike the stuffed squid in olive oil tins I’ve had. I think it works well with the sauce. A delicious preparation. The sauce is delicate, complex and not overly tomatoey. Definitely want to heat this one. The art on the box is half the fun. Cutting it out for a cookbook bookmark. One of my favorite squid tins!

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