Real Conservera Española’s puntillas en su tinta (tiny squid in ink) are a masterpiece of Galician conservas craftsmanship. Founded in 1920, this storied cannery has spent more than a century elevating simple seafood into something extraordinary, and this tin is one of the clearest examples of why they stand apart from almost every other producer in Spain. While many canneries opt for speed and volume, Real Conservera remains firmly committed to small-batch excellence, meticulous hand-cleaning, and sourcing only the highest-quality squid from the cold waters of the Rías Baixas. The difference shows immediately.

Each bite is tender, silky, and full of depth — never rubbery, never overly salty, and beautifully infused with that rich, almost creamy black ink. These puntillas are, quite honestly, among the best I have ever tasted and a tin I recommend without hesitation. Compared to more commercial brands, this is finer, more delicate, more sophisticated. A true treat for anyone who loves real Spanish conservas.

Serving suggestion:
Warm the squid gently in their ink and spoon over toasted blackbird bread rubbed with a touch of garlic. Finish with a drizzle of good olive oil and a sprinkle of chopped parsley. Serve alongside plain white rice or grilled vegetables to let the ink sauce shine.

Real Conservera Española’s scallops in brine showcase why this Galician cannery is considered one of the true jewels of Spain’s conservas world. Founded in 1920, the company has spent over a century perfecting the art of preserving seafood with an unwavering commitment to tradition, quality, and hand-crafted care. While many canneries focus on volume, Real Conservera stands apart for its meticulous selection process, small-batch production, and insistence on using only the finest raw product from the Rías Baixas. The result is a tin that feels more like a delicacy than a pantry staple.

These scallops—delicately tender, naturally sweet, and bathed in a clean, lightly salted brine—capture the pure flavour of Galicia’s cold Atlantic waters. There’s no heavy seasoning, no distractions: just beautifully preserved marisco at its peak. Compared with more commercial brands, Real Conservera’s approach is slower, more artisanal, and noticeably superior on the palate. It’s the kind of tin chefs reach for when they want guaranteed excellence.

Serving suggestion:

Drain the scallops and serve them chilled over thinly sliced cucumbers, a drizzle of top-quality olive oil, a squeeze of lemon, and a sprinkle of flaky sea salt. Add a few Marcona almonds on the side and pair with a crisp Albariño for a simple, elegant, restaurant-worthy plate.

These refined stuffed peppers are a beautiful example of Rosara’s dedication to artisanal Spanish cooking. The process begins with selecting top quality Piquillo peppers, roasted over beech wood and peeled carefully by hand without using water. This preserves their natural sweetness, velvety texture, and vibrant colour. Each pepper is then filled with a delicate béchamel made from tender hake and prawns, finished in a smooth and flavourful Spanish-style sauce.

The craftsmanship behind this dish is remarkable. Every step is handled with care, producing a pepper that remains whole and tender with a creamy, balanced filling. Despite its luxurious taste, this is a healthy, light dish with only 1.8 percent fat, low salt, and completely gluten free.

Ingredients
Piquillo pepper (23 percent), water, fish broth (water and conger eel), onion, tomato, hake (6 percent), sunflower oil, rice flour, milk, prawns (2 percent), leek, carrot, rice, salt, garlic, spices.
Contains lactose, fish, and crustaceans. Gluten free.

These peppers offer an elegant, ready-to-serve seafood dish that feels restaurant worthy, yet simple enough for an easy meal at home.

Serving Suggestions

• Remove the peppers gently with a spoon and pour the sauce over the top.
• Warm in a bain marie before opening, in the oven at medium heat, or gently in a pan.
• Serve with grilled prawns, langoustines, clams, crayfish, or cooked lobster.
• Finish with toasted almonds or pine nuts for texture.
• Pair with a fresh mixed salad or an endive and seafood salpicón.
• Plate alongside white rice or roasted potatoes for a complete meal.

Experience the pure taste of the Atlantic with these Galician Razor Clams in Brine, a true delicacy of Spanish seafood tradition. Harvested from the pristine estuaries of Galicia, these razor clams are carefully selected for their size, texture, and quality, then expertly cleaned to ensure a perfectly sand-free, tender bite every time.

These clams are gently cooked and preserved in a delicate, natural brine made with water, onion, lemon, and bay leaf, enhancing their naturally sweet, briny flavor without overpowering it.  The result is a refined, ocean-forward taste with a firm yet succulent texture that stands out in every bite.

Perfect for effortless gourmet dining, enjoy them straight from the tin, with a squeeze of fresh lemon, or served over toasted bread. They also elevate seafood platters, pastas, and tapas spreads, pairing beautifully with crisp white wines or sparkling cava.

Beyond their exceptional flavor, razor clams are a nutritious choice—high in protein, low in fat, and naturally rich in essential minerals, making them ideal for a balanced, high-quality diet.

Nutritional Values (per 100g):

• Energy: 74 kcal
• Protein: 22 g
• Fat: <1 g
• Carbohydrates: 1 g
• Salt: 1.5 g

Ingredients: razor clams, water, onion, lemon, bay leaf, salt.

Berberechos al Natural by Real Conservera Española represent one of the most precise and elegant expressions of Galician shellfish preservation. Harvested from the sandy beds of the Rías Gallegas, these cockles are carefully selected in the prized 30–35 count range, where size, tenderness, and intensity of flavour reach an ideal balance.

The process is entirely manual and deeply rooted in tradition. Each cockle is meticulously purged of sand, cleaned, and hand-packed before being covered in a crystal-clear natural broth made from its own cooking juices. This delicate liquor captures the essence of the Atlantic without interference, allowing the cockle’s natural sweetness and salinity to shine with remarkable clarity.

On the palate, they are exceptionally refined. Tender yet structured, with a gentle bite that gives way to a clean, briny depth and a subtle sweetness that lingers. There is a precision to the flavour that sets them apart, a purity that reflects both the quality of the raw material and the care taken at every stage of production.

Their reputation within the world of conservas is outstanding. Real Conservera Española’s berberechos are consistently ranked among the finest globally, frequently appearing in top international rankings judged by leading chefs and gastronomic experts.

Best served simply, perhaps with a touch of lemon and a chilled Albariño, they offer a direct, unfiltered expression of Galicia’s coastline.

A classic Navarra tapa, done properly. Sweet, fire-roasted piquillo peppers are carefully filled with monkfish, a fish prized for its firm texture and delicate flavour, then finished in a smooth, well-balanced sauce.

The peppers bring natural sweetness and softness, while the monkfish adds substance without heaviness. Everything is in harmony, making this one of those dishes that feels both comforting and refined at the same time.

Best served gently warmed so the flavours fully open up. Enjoy on their own as a tapa, alongside plain paella rice, or lightly sautéed with garlic and olive oil for a simple but deeply satisfying plate. They also work beautifully as part of a larger spread, bringing colour, sweetness, and contrast to the table.

A regional favourite from Navarra that earns its place through balance, tradition, and quiet confidence.

250g