Alalunga Cuttlefish in Ink

Cuttlefish is a close relative of squid and octopus, but its flesh is thicker and more substantial. It’s especially common in the cooking of Spain’s northern coast, where both the cuttlefish and its ink are used in rice dishes, stews, and sauces.

Alalunga packs pieces of cuttlefish in their own ink, creating a dark, savory sauce with the unmistakable briny character of cephalopod ink. The cuttlefish itself is firm and meaty, and the ink gives the tin considerably more depth than a simple olive-oil preparation.

This is one to warm gently. Spoon the cuttlefish and all of the ink over white rice and let the sauce do the rest.

Made in Spain

Net Weight 138 g