14/18 Small Scallops in Viera Sauce

About This Tin Calma & Chicha is the playful, boldly designed consumer brand from Conservas El Capricho — a family-owned cannery based in Santoña, Cantabria, the small fishing town widely recognized as the birthplace of canned anchovy in Spain. The brand was built to bring serious Spanish conservas to a new audience without losing any of the craft behind them, and the packaging delivers on that entirely: a cartoon scallop with glasses and stubby little legs, strolling across a clean white tin. What's inside is just as considered. Each tin holds 14 to 18 sweet, tender scallops in a traditional salsa de vieira — the classic Galician sauce for this shellfish, built from tomato, onion, and spices — that's savory, gently rounded, and deeply satisfying straight from the tin. The scallops are Aequipecten opercularis, the queen scallop widely harvested across the Cantabrian Sea, a species prized for its sweet, delicate flavor and tender texture. "Vieira sauce" takes its name from the Spanish word for scallop, making this a straightforward and honest preparation: the shellfish, in a sauce made to complement it. The result is a tin that eats well on its own, works beautifully over rice or pasta, and brings something genuinely special to a conservas board. What Makes It Special From Santoña, Cantabria: Produced by Conservas El Capricho, a family-owned cannery in one of Spain's most storied canning towns — a place where the craft of preserving seafood by hand has been practiced for generations. Classic Salsa de Vieira: The traditional Galician sauce for this shellfish — tomato, onion, and spices — is the natural pairing for queen scallops. No embellishment, no shortcuts, just a well-made sauce doing exactly what it should. 14 to 18 Pieces Per Tin: A generous count of whole scallops means this tin is substantial enough to anchor a dish or serve as a proper tapa, not just a garnish. Perfect Pairings Wine: Albariño from Rías Baixas is the classic call — its mineral acidity and citrus notes cut the sauce cleanly while matching the scallops' sweetness. A dry Txakoli works equally well. On Bread: Warm the tin gently and spoon the scallops and sauce over thick slices of toasted sourdough. Don't leave the sauce behind — it's the best part of the toast. Over Rice: Stir the tin — sauce and all — into a bowl of warm short-grain rice for a quick, complete meal with real depth. Add a pinch of smoked paprika and a squeeze of lemon to finish. Product Details Ingredients: Variegated scallop (Aequipecten opercularis, mollusc), tomato, sunflower oil, onion, spices. May contain traces of fish. Weight: 3.88 oz / 110g net (60g / 2.11 oz drained) Origin: Santoña, Cantabria, Spain Allergens: Contains mollusc. May contain traces of fish.