Cuca Calamari in Salsa Americana is simply sensational. Slow cooked pieces of Galician calamari, are combined with a rich seafood bisque sauce based on the French bistro classic a la Armoricaine. The tomato and seafood sauce is finished with sherry vinegar and pimenton to add sharpness as well as moving the sauce’s flavour profile from traditional French into more modern Spanish territory. It has a very enjoyable piquant aftertaste. The calamari is perfectly cooked and so delicious. Try it with a glass of wine and some crusty bread to mop up the sauce.
Cuca tinned seafood products from Spain are so good that acclaimed restaurateur, Frank Camorra (Movida), began importing them himself and uses them in his acclaimed restaurants.
Cuca have been preserving fish and seafood since 1932. Cuca use only the best raw materials, harvest by hand, clean and pack each morsel by hand and use nothing but the raw natural materials, seafood, olive oil and brine. The results are products that retain their natural shape and texture through the tinning process. You can really taste the difference.