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What is Potón?
In Galicia , "potón" is the name given to very small squid ( Alloteuthis media or Loligo vulgaris juveniles), baby squid 3-6 cm long caught in the Atlantic Ocean, especially in the Galician estuaries. In other regions they are known as "puntillitas" (Andalusia) or simply "chipirones pequeños" (small squid).
The term "potón" comes from Galician and refers specifically to these cephalopods in their juvenile stage , when they have a tiny body, short tentacles, and an extremely tender texture. They are highly prized in seafood cuisine for their concentrated sea flavor and culinary versatility.
The most iconic traditional preparation is squid in its own ink : the squid are cleaned (removing the internal quill and eyes), slowly stewed in their own ink (the ink sac they contain) with onion, garlic, tomato and white wine, resulting in a dark, shiny dish with a deeply marine flavor and umami notes.
- Baby squid, 3-6 cm in length
- Galician name: potón | Andalusian name: puntillitas
- Species: Alloteuthis media or juvenile Loligo vulgaris
- Star preparation: in its natural ink
Baby squid vs. calamari: Key differences
The main difference between baby squid and squid is size and age . Baby squid are juvenile squid or squid species that remain small, while squid are larger adult specimens (15-40 cm or more).
This size difference results in differences in texture and preparation . Baby squid are extremely tender and cook quickly (5-10 minutes), while adult squid can be tougher and require either brief cooking over very high heat (quick grilling) or long, slow cooking (45-60 minute stew) to avoid a rubbery texture.
In terms of flavor, baby squid have a more delicate and sweet taste , while larger squid have a more intense flavor. For canning, baby squid are preferable because they retain their tender texture better after processing and canning.
- Size: Baby squid 3-8 cm | Squid 15-40+ cm
- Age: Juveniles or small species | Adults
- Texture: Very tender (brief cooking time) | Can be firm
- Flavor: Delicate and sweet | More intense
35 years selecting the best product
Since 1990 at the Mercat del Ninot in Barcelona , our team has personally selected each product. If you have any questions about the cut, format, or origin, write to us and we'll advise you without obligation.
Potón en Su Tinta: Authentic Galician Tradition
Squid in its own ink is one of the most representative dishes of Galician seafood cuisine , especially in the estuaries (Arousa, Pontevedra, Vigo). The squid's ink (the black liquid the animal uses for defense) contains proteins, amino acids, and melanin, which give it a deep umami flavor and a characteristic glossy black color.
The traditional preparation begins with meticulous cleaning: the internal cartilaginous quill, eyes, and beak are removed, but the ink sac is carefully reserved . The baby squid are then poached in olive oil with finely chopped onion, garlic, a touch of tomato, and white wine or txakoli is added to deglaze.
Next, the squid ink (previously dissolved in a little fish stock or water) is added and simmered gently for 15-25 minutes until the sauce thickens and becomes silky smooth. The result is a deep, glossy black dish with a complex marine flavor that combines the sweetness of the squid, the saltiness of the ink, and the aromatic notes of the sofrito.
- Traditional dish from the Galician estuaries
- Natural ink provides umami flavor and black color
- Preparation: sauté + white wine + squid ink + stew 15-25 min
- Silky texture, deep marine flavor
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Available Brands: Premium Artisanal Preserves
At Bacalalo, we select only artisanal canned squid and cuttlefish from the best Galician and Basque brands. La Brújula (Cambados, Galicia) is the absolute benchmark: they use fresh cuttlefish caught in the Galician estuaries, hand-cleaned, and cooked traditionally in its own ink using a centuries-old recipe. Each can is an authentic experience.
Another exceptional brand is Los Peperetes (Illa de Arousa, Galicia), a family-run cannery that works exclusively with locally caught fish . Their squid in ink has an incredibly tender texture and a generous sauce that begs to be soaked up with bread.
Cambados Gourmet offers a variety of squid (in ink, in olive oil, stuffed) in elegant packaging, ideal for gifts. Other brands available seasonally include Frinsa, Conservas de Cambados, and El Ronqueo . All share the common denominator of artisanal production in small batches .
- The Compass: The absolute reference point for Cambados (Galicia)
- Los Peperetes: Family-run cannery, local catches of the day
- Cambados Gourmet: Various formats, premium presentation
- All with artisanal production in small batches.
How to Enjoy Canned Baby Squid
The most traditional way is to heat the baby squid in their ink directly from the can (2-3 minutes over low heat) and serve them on freshly cooked white rice . The ink colors the rice, creating a spectacular visual contrast, and the whole thing is pure seafood comfort food.
They're also excellent on their own as a tapa , served in the same open can (gourmet canning style) with toothpicks and good bread for dipping in the ink. Paired with a chilled txakoli or a craft beer, they make the perfect appetizer.
For more elaborate presentations, use them on toasted crusty bread with a touch of garlic, or incorporate them into soupy rice dishes, black fideuà, or as a filling for Galician empanadas. Some chefs use them in fresh pasta (black tagliatelle) or as a garnish for grilled white fish.
- Over white rice (more traditional way)
- On their own, like a tapa with bread to soak up the ink
- In toasts, fideuà, soupy rice dishes
- Galician empanada filling
- With fresh black pasta (haute cuisine)
Why Buy Baby Squid in Cod?
At Bacalalo , with over 30 years of experience at Barcelona's Mercat Ninot, we've developed a curated catalog of gourmet preserves, where baby squid and cuttlefish in ink take center stage. We don't work with industrial preserves: only artisanal brands with complete traceability from the moment of capture.
All our canned squid come from certified Galician canneries that work with Atlantic catches during peak season (spring and summer, when squid are most abundant and tender). Cleaning is done by hand, cooking is done traditionally in copper pots , and the canning process is artisanal.
We offer different brands and formats to suit any occasion: small tins for individual tasting, large tins for sharing, and versions in ink or oil. Prices (€6-12/tin depending on brand and size) reflect the artisanal quality . Delivery within 24-48 hours throughout the Iberian Peninsula.
- Only certified artisanal preserves
- Galician canneries with full traceability
- Atlantic catches in peak season
- Different brands and formats (€6-12/can)
- 24-48h delivery guaranteed
- More than 30 years of experience (since 1990)
Frequently Asked Questions
"Potón" is the Galician name for very small squid (baby squid, 3-6 cm) , caught in the Galician estuaries of the Atlantic. They are extremely tender and have a delicate, sweet flavor.
They are traditionally prepared in their own ink (the black liquid they contain), creating a distinctive dish with a glossy black color and a deep, briny flavor. In Andalusia, they are known as puntillitas.
The most traditional way is to gently heat them (2-3 minutes) and serve them on white rice , where the ink colors the rice, creating a spectacular dish. They are also enjoyed on their own as a tapa, with bread to soak up the abundant ink.
Other options: on toast with garlic bread, in black fideuà, as a filling for Galician empanada, or with fresh pasta. Always served with good bread to soak up the ink .
Baby squid are juvenile or small squid (3-8 cm), while squid are large adult specimens (15-40+ cm) . Baby squid are much more tender and require only a short cooking time (5-10 minutes).
Large squid can be tough and require either very quick cooking (grilling) or very long cooking times (stewing for 45-60 minutes). In terms of flavor, baby squid are more delicate and sweet , while larger squid are more intense.
Artisanal canned squid costs between €6 and €12 per can, depending on the brand, size, and presentation. Small cans (80-110 g) are €6-€8, while large cans (120-180 g) are €10-€12.
The price reflects the artisanal quality : Atlantic catches, hand-cleaned, and traditionally cooked in copper pots. These are premium brands like La Brújula, Los Peperetes, and Cambados Gourmet.
We work with the best Galician artisanal canneries: La Brújula (Cambados), Los Peperetes (Illa de Arousa), Cambados Gourmet, Frinsa, and Conservas de Cambados . They all share artisanal production in small batches.
La Brújula is our absolute benchmark for its centuries-old recipe and perfect texture. Los Peperetes stands out for using locally caught fish of the day . Availability varies by season - see updated catalog.
The most traditional recipe is baby squid on white rice : boil the rice, heat the squid in their ink, and serve on top of the rice, allowing the ink to color it. They are also spectacular in black fideuà, gourmet toasts, or Galician empanada.
For more creative versions: fresh black pasta with baby squid, black risotto, as a side dish for grilled hake, or in squid ink croquettes . Always serve with good bread for dipping.
What our customers say
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
I'd been buying salted cod at the supermarket for years and was perfectly happy with it. The day I tried Iceland's Bacalao, I realized I'd been eating an inferior version for ages. It had no saltiness, no texture, no clean smell. I can't go back.
As a chef, I evaluate cod based on the consistency of the salting, the firmness of the flesh, and how well it binds the pil-pil sauce. I've tried five different suppliers. Bacalalo is the only one that passes all three tests. Its Icelandic origin makes all the difference.
I ordered it to make bacallà a la llauna (cod in a tin) for my family. My in-laws, who are from the north and very particular, asked me where the cod was from. When I told them, they asked for the link. It couldn't have been a better recommendation.
I've been ordering monthly for two years. I use the desalted cod during the week: in omelets, salads, croquettes. My children eat it without complaint. Consistent quality is what I value most. I don't look for alternatives.
