THE AROUSA ESTUARY HAS A TIME OF ITS OWN.
The Arousa estuary has its own time. The scallop knows it: it grows in clean bottoms, it is caught with a rod, it comes ashore without damage. Only then does the work begin.
They are opened and cleaned one by one, the pieces with the best caliber are selected and canned by hand before being covered with a traditional Galician stew. Patience, craftsmanship and technical control to preserve aroma and texture in each can.
ORIGIN
Arousa estuary, Galicia. Capture with bou de vara and traditional artisanal methods. Certified by pescadeRías®, guarantee of artisanal origin, freshness and quality.
PROCESS
Purchase at the fish market and depuration near the point of capture. Initial firing and chipping; thorough cleaning piece by piece. Manual sorting and packing in RO120 can. Addition of Galician stew: olive oil, tomato, onion, red bell pepper, wine, salt and spices. Closing, batching and sterilization.
TASTING NOTES AND PAIRING
Delicate bite, seabed and stew of Galician character, with a smooth texture and a persistent flavor.
Recommended pairing: Albariño with some body, young Godello or white with good acidity.
HOW TO ENJOY THEM
Serve at room temperature, between 16 and 18 °C. Open and let stand a few minutes for the stew to release its aromas. Serve with toasted sourdough bread or as an accompaniment at a table with other seafood products.
| Net weight | 110 g |
| Format | Can RO120 |
| Allergens | Mollusks |
| Certification | pescadeRías® certification |
| Conservation | Cool and dry place. Once opened, consume immediately. |
| Edition | Limited 2026 |
Nutritional information (per 100 g)
| Value | |
|---|---|
| Energy | 647 kJ / 155 kcal |
| Fats | 11 g |
| of which saturated | 1,7 g |
| Carbohydrates | 2,4 g |
| of which sugars | < 0,5 g |
| Proteins | 12 g |
| Salt | 1,1 g |
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