La Brujula hand-selects the smallest squid from their catch in the waters off Galicia, Spain and transforms them into the simple but classic dish of Chipirones. These tender little squid are then cooked in a simple sauce of olive oil, onions, tomatoes and their own ink. Delicate yet complex, Chipirones are perfect on a bit of grilled bread with just a sliver of Pecorino.
Eat More Tinned Fish
Our conserva selection is inspired by the tiny tapas bars we fell in love with while in Barcelona, San Sebastian, and Madrid.