8 products
A complete larder that isn't seafood but complements everything that comes from the sea: white asparagus, artichokes, capers, pickled onions, peaches in syrup, romesco sauce, and sun-dried tomatoes in oil. Selected vegetables and garden produce, chosen with the same criteria we apply to our fish.
Coquet's Navarra PDO asparagus is extra thick, meaty, and tender—perfect on its own or with a touch of mayonnaise. The pickled capers are the distinctive pickle that livens up any platter. Aranca's romesco sauce is the one we use for our romesco-style pig's snout: ñora peppers, almonds, and extra virgin olive oil. And the artisanal pearl onions are prepared by hand in our workshop, just like they always have been.
Versatile products for appetizers, side dishes, or quick desserts. Delivery in 24-48 hours.
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.
