- All natural
- Hand-packed in Galicia
- Super tender
- Size - 4 oz/111 g Tin
These super tender tiny squid are a great 'tapa' - simply place the can in hot water for 5 minutes, then serve with crusty bread and a glass of wine.
The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. Conservas de Cambados is located close to one of Spain’s largest Rías (estuaries), known as the 'Ría de Arousa'. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest squid and shellfish available.
Squid, olive oil and salt.
Serving size, 2oz (55g). Servings per container, 2. Calories 156, calories from fat 99. Total fat 11g (17%), sat. fat 1g (8%), cholesterol 125mg (42%), sodium 233mg (10%), total carbs 4g (2%), fiber 1g (4%), sugars 0g, protein 10g. Vitamin A 1%, Vitamin C 3%, calcium 2%, iron 3%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Delicious toasted on a skillet with some butter . . . "
Rudy Augsburger - Atlanta, GA - Dec 27, 2015
"Canned seafood is often too salty for my taste, but these squid weren't salty at all -- delicate, tender, and perfect. I especially like having the tentacles packed inside each squid."
Phoebe - Columbus, OH - Feb 1, 2015
"fresh great taste"
Jeff - Roanoke, Virginia - Sep 5, 2012
"Impossible to find elsewhere, great addition to Black ink squid risotto"
joseph heckel - denver, Colorado - May 21, 2012
Donald Lessaris - Aug 21, 2011
"Everything I expected."
Joe Christiano - Apr 14, 2010
Tomas R Garcia - Dec 28, 2009