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ATi Manel

Squid in Ink

Stuffed squid in ink, intense and rich in flavor and texture.

€3,95

ATi Manel's Squid in Ink is an intense, character-filled preserve. Stuffed one by one with their own tentacles, they are enveloped in a rich sauce made from their ink, tomato, and a blend of spices, which gives them depth and complexity. Tender and flavorful, the squid is naturally rich in protein and essential minerals, making this preserve as nutritious as it is tasty.
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Pickup available at Gleba CascaiShopping - Padaria

Usually ready in 1 hour

ATi Manel's Squid in Ink is an intense, character-filled preserve. Stuffed one by one with their own tentacles, they are enveloped in a rich sauce made from their ink, tomato, and a blend of spices, which gives them depth and complexity. Tender and flavorful, the squid is naturally rich in protein and essential minerals, making this preserve as nutritious as it is tasty.

The duo behind Jose Gourmet, Adriano Ribeiro and Luís Mendonça, are also the creators of ATi Manel. This sub-brand was named after Luís's great-grandfather, who owned a cannery in the mid-20th century. When the great-grandson discovered the legacy left by Ati Manel, he decided to revive the business with a forward-looking vision, using today's methods and the same enduring quality. They offer a smaller range of products, all evoking the tradition of Portuguese canning and the country's tables, with an inviting image that takes you on a journey back in time.

Squid, Tomato, Sunflower oil, Onion, Squid ink extract, Spices and Salt.

*Contains molluscs. May contain traces of fish, crustaceans, egg, gluten and sulphites.

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Gleba is a return to our roots and to the cereals grown in our soils, with traditional and sustainable varieties.

From the field to the table

The Field

Locally produced cereals, harvested and milled the previous day.

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The Milling

Stone grinding that preserves the natural aroma of the bean

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The Factory

Long fermentation and artisanal oven, handmade

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The Store

Fresh every day, ready to take home

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