# Puntillitas in Their Ink: Real Conservera Española's Galician Ink - Source: https://origenes.shop/en/le-cellier/puntillitas-real-conservera-cellier-archive - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-05-11 - Langue: en ## The essentials - Puntillitas are small cephalopods with a fine texture, almost weightless in the mouth. - Real Conservera Española packed them in a black sauce: olive oil, onion, red pepper, tomato, wine, paprika and a dash of ink. - The house's choice: subtlety, where tinned seafood in ink usually relies on brute strength. - The classic at Orígenes: on a crisp bread tosta, with a touch of aioli. ## What to do with a tin of puntillitas Two plates, two glasses: tap a card. ### Tosta with aioli Crisp bread, a touch of aioli, and the puntillitas coated in just enough of their black sauce. > The puntillita takes centre stage, nothing more. ### Roast potatoes Roast potatoes topped with puntillitas and a little homemade aioli. **Why it works** The potato is the base, the black ink adds the graphic touch. ### A Galician white A dry Albariño with mineral notes, or a rounder Ribeiro: the two Galician whites suggested with these tins. ### A light beer A light craft beer calms the product's marine intensity. ## Do you know your puntillitas? Three questions, the answers are in the article. 1. How were they classically served at Orígenes? - On a crisp bread tosta with a touch of aioli - A tosta and a touch of aioli: the puntillita is the star, simply. 2. Which Galician whites does the article suggest? - A dry Albariño or a rounder Ribeiro - Two wines from Galicia: one mineral, the other rounder. A light craft beer works too. 3. What goes into the black sauce? - Olive oil, onion, red pepper, tomato, wine, paprika and ink - A well-built sauce that accompanies the puntillitas without bitterness or heaviness. ## Article ## The story of this house Real Conservera Española has perpetuated for several generations the art of artisanal preservation in Galicia, that region in northwestern Spain where the Atlantic Ocean has always dictated the rhythms of local cuisine. Established in an area of intense fishing tradition, the house built its reputation by selecting seafood at the optimal moment of capture, then transforming it according to methods that respect the product rather than dominate it. This philosophy — waiting for the right moment, using simple and pure ingredients, valuing manual work — is not a marketing posture but a heritage. In Galicia, where coastal canneries have punctuated economic history since the 19th century, this artisanal approach remains anchored in a reality: that of a region where the sea nourishes, and where one does not nourish it lightly. ## What made this product singular Puntillitas — small cuttlefish of the species Alloteuthis Media — are delicate marine creatures, almost volatile on the palate. What Real Conservera Española made of them was a choice of subtlety in an environment of seafood preserves where raw power often reigns. Here, the fine texture of the cuttlefish was preserved by controlled cooking and delicate packaging, before being bathed in a cuttlefish ink sauce. This deep black sauce — olive oil, onion, red pepper, tomato, wine, paprika and a hint of ink — was the soul of the product. It transformed the puntillitas into a creature that was both aesthetic and gustatory: iodized and marine notes balanced by a smoked and velvety richness, never veering into bitterness or heaviness. It was a rare balance, one that spoke of knowledge of the material rather than laboratory virtuosity. ## How we served it On a slice of crispy bread with a touch of aioli: it was the classic aperitif at Orígenes, and for good reason. The puntillita found its role as minimal star, just richly enough coated to tell a story. But the product also invited simple experimentation. A plate of roasted potatoes, garnished with puntillitas and a little homemade aioli: the potato becomes the base, the black of the ink the graphic touch, and suddenly you're in a Galician neighborhood restaurant plate. For curious palates, these preserves paired naturally with Galician white wines — a dry Albariño with mineral notes, or a rounder Ribeiro. Light craft beer also worked, soothing against the intense marine quality of the product. ## Why it left our Cellar The rotation of preserves follows natural rhythms: seasons, availability, discoveries of new houses that demand shelf space. The puntillitas from Real Conservera Española followed this cycle. It is the healthy functioning of a Cellar: we do not archive out of disappointment, but out of movement. ## To go further If you're looking to explore other seafood preserves with this profile — delicate, distinctive, anchored in strong culinary geography — Le Cellier regularly offers Galician and more broadly Iberian alternatives. Other shellfish preserves, regional sauces and Spanish gourmet grocery products constantly circulate through our selection. Check our **Preserves** category to discover the gems of the moment: each rotation brings its share of forgotten or rediscovered rarities. Le Cellier is a living notebook: we archive out of respect but the active catalog evolves. [See our current selection in this category →](https://origenes.shop/collection/conserves-de-la-mer) · or browse the [complete Cellar](https://origenes.shop/le-cellier). ## Produits cités (prix et stock à jour) - Chipirones farcis à l'encre – boîte de 120 ml — 12.90 CHF — disponible — https://origenes.shop/en/produit/chipirones-farcis-encre-lulina - Sauce à l'ail (aïoli) – Plaza del Sol (180 ml) — 4.50 CHF — disponible — https://origenes.shop/en/produit/sauce-a-lail-alioli-180-ml - Amandes frites avec peau – Plaza del Sol (110 g) — 4.90 CHF — disponible — https://origenes.shop/en/produit/amandes-frites-avec-peau-110g - Gazpacho andalou – Plaza del Sol (750 ml) — 6.90 CHF — disponible — https://origenes.shop/en/produit/gazpacho-andalou-750-ml --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.