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Squid from the Southern Atlantic Ocean in a tomato and ink sauce.
The squid is cleaned and its tentacles folded in before being cooked and preserved in a olive oil, cuttlefish ink, tomato and red wine sauce.
The sauce has a rich, umami taste and the texture of the squid is firm but not rubbery.
Serve as a simple tapa or just add the squid to boiled rice for a quick-fix type of arros negre (black rice).
|Nutrition -||Per 100g|
|Energy||1034kJ / 248kcal|
|of which saturates||0g|
|of which sugars||0g|
|* Typical values per 100g|
La Brujula is the Galician fish processing arm of a company called Delgado Selección. Making use of what many would argue are the best raw materials in Spain from the Rias Gallegas, in Galicia, they produce a wide range of seafoods which includes cockles and razor clams as well as sardines.
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