Diced squid in a ink sauce with paprika, garlic and onion. Tender bites of succulent squid in a velvety, umami-rich ink sauce.
Serving tip: enjoy on toasted sourdough with a squeeze of lemon and some fresh herbs, or stirred through orzo or the pasta of your choice.
About the squid: the squid is caught sustainably off the south coast of Britain in small batches. Each one is cleaned and cooked and packed in the luxurious ink sauce by hand.
More about Rockfish:
The Rockfish tinned fish project brings together the freshest, highest quality British fish with Spanish artisanal know-how. Founder and CEO of Rockfish, Mitch Tonks decided to look to Spain because he was impressed with the artistry still practised in the canneries there. The canneries that he visited in Britain were high-volume and efficient but lacked the artisanal edge that he was after. The care and attention that goes into canning in the Spanish cannery Rockfish works with means that the high quality of the fish is maintained and even enhanced.
