Squid, Octopus & Cuttlefish

Tender textures and deep coastal flavours.

From small squid in their ink to smoky octopus and cuttlefish in richly seasoned sauces, this collection explores the many expressions of Europe’s cephalopod tradition. Each tin is chosen for careful cooking, distinctive texture and a recipe that complements rather than hides the catch.

Serve simply with bread, spoon over rice, or warm gently for an instant tapas plate. Savoury, surprising and made for sharing, these tins bring the atmosphere of a coastal table within easy reach.
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  • Calamari is a culinary name commonly used for squid. Squid, octopus and cuttlefish are all cephalopod molluscs, but they are distinct animals with different shapes and textures. Squid and cuttlefish tend to be smooth and gently firm, while octopus has a denser, more substantial bite.
  • Ink gives a sauce its dramatic dark colour and a deep, saline savouriness rather than strong fishiness. It is often cooked with onion, tomato, wine and spices, creating a rich sauce that is especially good with bread, rice or pasta.
  • They are ready to eat. Serve at room temperature with bread and lemon, or warm gently and spoon over rice, potatoes or pasta. Sauce-rich tins make an effortless tapas dish; oil-packed octopus is excellent with paprika, parsley and a little acidity.
  • Good preserving depends on controlled cooking: enough to relax the fibres without losing their characteristic bite. Texture naturally varies between squid, octopus and cuttlefish, as well as between recipes, so consult the description when choosing your preferred style.
  • Squid, octopus and cuttlefish are molluscs and must be treated as a mollusc allergen. Always check the individual label. After opening, transfer leftovers and sauce to a covered container, refrigerate promptly, and follow the product’s storage instructions.