How to Eat·Tapa / pintxo

Occasion

Tapa / pintxo

Description forthcoming.

This serving guidance is a derived recommendation, based on everything we know about the tin. It is not a tasting note from personal consumption.

Razor Clams in Brine (La Narval) 6/8Razor Clam · by Conservas La Narval

'Boquerones' Marinated White AnchoviesAnchovy · by Pujadó Solano

"Anchoas" Cantabrico "00" Anchovy Fillets in Extra Virgin Olive Oil 90g trayAnchovy · by Yurrita

"Berberechos" Cockles in Brine 111g canCockle · by Yurrita

"Chipirones" Squids in Black Ink Sauce 111g canSquid · by Yurrita

“Extra” anchovy fillets packed in olive oil - 200gAnchovy · by Campisi

“Extra” anchovy fillets with red hot chilli pepper in olive oil - 200gAnchovy · by Campisi

"Fior d'Acciuca" Marinated Anchovy FilletsAnchovy · by Carlino

"Lomos de Merluza en Aceite de Oliva" Hake in Olive OilHake · by Artesanos Alalunga

"Mejillones en Escabeche" Mussels in Pickled Sauce 111g canMussel · by Yurrita

"Ventresca" Yellowfin Tuna Belly in Olive Oil 111g canYellowfin Tuna · by Yurrita

130 gr scallop confitScallop · by Conserverie Courtin

130 gr scallop confit + 2 empty shellsScallop · by Conserverie Courtin

1920 Tuna Belly in Olive Oil & CurryTuna · by Real Conservera Española

210 gr scallop confitScallop · by Conserverie Courtin

210 gr scallop confit + 2 empty shellsScallop · by Conserverie Courtin

360 gr glass jar scallop confitScallop · by Conserverie Courtin

400 gr Breton crab creamy soupCrab · by Conserverie Courtin

420 gr scallop confitScallop · by Conserverie Courtin

800 gr Breton crab creamy soupCrab · by Conserverie Courtin