{"product_id":"maruxaina-stuffed-baby-squid-ink-sauce","title":"Stuffed Baby Squid in Ink","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eBaby squid in ink sauce sounds dramatic until you open the tin and realize it's actually just dinner. Each chipiron is cleaned, stuffed with its own tentacles, and packed into a sauce made from tomato, onion, olive oil, and real squid ink. That ink does the heavy lifting: briny, mineral, and layered in a way that builds as you work through the tin. Four to six pieces per tin, each tender enough to cut with the edge of a spoon, with a sauce dark enough to stain the bowl. Keep bread nearby.\u003c\/p\u003e\n\u003cp\u003eThis tin comes from Maruxaina, a Galician producer rooted in the conservas traditions of Vilagarcía de Arousa on the Atlantic coast. Chipirones en su tinta has been a fixture of Galician and Basque coastal cooking for generations, and this version doesn't deviate from that. It's a pantry staple in the region for a reason.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Ink Sauce Is the Point:\u003c\/strong\u003e It comes from the squid itself, not an additive, and it tastes like it. Deep brine, faint mineral edge, with tomato and onion keeping it grounded. Complex without being fussy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuffed by Hand, One at a Time:\u003c\/strong\u003e Each squid holds its shape through the sauce rather than breaking apart. You get actual texture with each bite, not just soft pieces floating in liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Recipe Worth Knowing:\u003c\/strong\u003e Chipirones en su tinta shows up on Galician tables as both a quick weeknight meal over rice and a tapa alongside bread and alioli. This tin translates both directly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver White Rice:\u003c\/strong\u003e Heat gently in a small saucepan and spoon everything over plain rice. Let the ink soak in. Finish with flaky salt and a drizzle of olive oil. This is how it's eaten at home across Galicia.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith Bread and Alioli:\u003c\/strong\u003e Serve warm in a shallow bowl with thick toast alongside. A spoonful of alioli against the ink sauce is a contrast that works every time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTossed Through Pasta:\u003c\/strong\u003e Add the full tin to cooked spaghetti or linguine with a splash of pasta water, olive oil, fresh parsley, and lemon. The sauce coats the pasta in something that looks dramatic and tastes earned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: [TO CONFIRM WITH SUPPLIER]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: [TO CONFIRM — 120ml tin, 4\/6 pieces]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Vilagarcía de Arousa, Galicia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFishing Method\u003c\/strong\u003e: Jigging (inferred — verify with supplier)\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":52697428853025,"sku":"XAI-SQU-701","price":13.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/FishNookTinnedSeafoodCo_Maruxaina_Stuffed_Baby_Squid_In_Ink_Hero_Image_Front.jpg?v=1782755717","url":"https:\/\/shopfishnook.com\/products\/maruxaina-stuffed-baby-squid-ink-sauce","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}