Squid and Olive Tapas with Vigo Calamar Colosal
Squid and Olive Tapa: Easy to Prepare, Impossible to Forget
Simple, striking and perfect for a seaside-snack moment: this tinned fish tapa brings together the tender tinned squid in olive oil, a burst of lemon, and salty brine from an olive medley. That means minimal fuss, maximum flavor. We used a tin of Vigo Calamar Colosal from our October 2025 Tinned Fish Club members box.
Using the oil from the tin means every drop of seafood-essence is on display. The pepper flakes add just enough warmth without overpowering, and the lemon lifts the richness of the squid's rich flavor. The olive medley adds texture and that distinctive brine-green contrast, which pulls all the elements together. It’s an elegant snack that still feels effortless.
Ingredients for Squid and Olive Tapa
- 1 tin of Vigo Calamar Colosal (that's Spanish for "jumbo squid") in oil.
- A quarter cup of olives, pitted. (We used the medley included in the box!
- Red pepper flakes, to taste
- Black pepper cracked, to taste
- Chopped parsley
- Crackers/Crostini/Something light and crunchy.
Instructions
- Pour the contents of the tin (squid + oil) into a small skillet set over medium-low heat.
- Add the red pepper flakes and black pepper, then immediately squeeze in the lemon.
- Warm gently for about 2-3 minutes, just until the oil becomes fragrant and the squid is heated through—don’t overcook!
- Transfer the mixture into a glass bowl.
- Halve the olives. That keeps them from rolling around on the crostini, and we find that a whole olive can be a little overpowering.
- Toss in the olive medley and stir gently to combine.
- Use the included bamboo tongs to gently place squid and olive onto a small crostini.
- Garnish with chopped parsley
Serving Suggestions
We love how this tapa brings intense flavor in a simple, easy bite. It's ideal for relaxing into the golden hour with a crisp Albariño or vermouth over ice.
If you want to mix things up a bit, this mixture goes great over pasta as well. You can also try it slivered almonds or pine nuts for a bit of added crunch, or with a sprig of thyme for a more rustic flavor.
The world's best tinned fish, on your table every month.
Three curated tins from small canneries in Portugal, Spain, Denmark and beyond, with the recipes and maker stories that go with them.
Explore More Delicious Tinned Fish and Canned Seafood Recipes
Basque Fried Anchovy Deviled Eggs
Mediterranean Chickpea & Sardine Salad
