Mild Catalan Sauce for Seafood and Tapas
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This tangy sauce is a favorite in Barcelona, where it is sprinkled on seafood, fresh potato chips, plump olives and any number of tasty tapas. Not spicy at all, it has a bright vinegar flavor blended with a secret spice mix. The whimsical fish on the label recalls a time long ago, when this sauce was invented by the owner of a small shop by the sea.
In 1896, Miguel Riera i Prat opened Tavern Espinaler to serve the local fishermen. Over the following generations, his family expanded the menu of offerings as their business prospered. In 1950, a special sauce was invented to serve with the delicacies by Ventura Roldo, wife of Miguel’s grandson.
Word of this delicious sauce spread across Barcelona, and it was in such demand that the family began bottling it in their now famous bottles. The Espinaler tavern still exists, and now features extraordinary canned seafood from Galicia. It turns out that Galician seafood, expertly prepared on the other side of Spain, is perfectly complimented by the bright, tangy Espinaler sauce!
To enjoy Salsa Espinaler, shake well, then sprinkle on fresh or canned seafood, chips or olives. It is great on oysters and fried clams. Or you can add a few dashes to your next Bloody Mary!
To this day, Espinaler is managed by the 5th generation, committed to offering their legendary sauce to the people of Barcelona, Spain and the rest of the world.
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