These tiny squid are caught either by net or in traps set in the estuaries of Galicia. They are then carefully poached in sea water to preserve their delicate flavor and texture. They are then packed in their own ink, which adds a rich full flavor. Serve directly from the can with good bread or submerge the tin in hot water for ten minutes to help release the delicate flavors. Serve with a chilled glass of Albariño white wine.

To create his personal collection of Galician seafood, Chef José Andrés has partnered with Los Peperetes, regarded as the finest of artisan canneries in Galicia. They use only fresh, hand harvested seafood that is delivered nightly to their tiny factory overlooking waters of the Rias Baixas. Each batch is carefully prepared and masterfully preserved. Open a can from Los Peperetes and you will enjoy seafood as fresh as if it were served at a seaside restaurant in Galicia.