The journeys
RUXEExperience
You arrived withStuffed squid in ink

You’ve opened more than a tin.

Discover four Galicia travel packages by Vimbio. Choose yours or ask for a journey tailored to you.

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Galicia / Vimbio

Your journey starts here.

Vimbio Galicia

RUXE is a preserved seafood brand: it does not sell or operate holidays. Vimbio Galicia, S.L., registered travel agency XG-1034, prepares your proposal and handles booking, payment and support during your trip.

Your trip is booked separately and is not included with the tin. The destination does not indicate the origin of the food.

Product & origin ↗

Vimbio Galicia / 01—04

Choose the Galicia you want to experience.

Inspiration images. Your proposal will specify the accommodation and services included.

Vimbio Galicia / Tailor Made

What if we made it your way?

For two, for the family or for your company. Tell Vimbio what you have in mind, and let them shape it.

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Vimbio Galicia

Your journey, with someone local.

A team with decades of experience in tourism and local knowledge of Galicia. Your Vimbio specialist shapes your proposal, answers your questions and will contact you as soon as possible.

Vimbio Galicia
  1. 01

    Choose a journey or tell us your idea

  2. 02

    Request a proposal without commitment

  3. 03

    Vimbio discusses dates and a quote with you

RUXE / A taste of the kitchen

Take a little time for the sauce.

Ink gives character to a sauce that invites you to slow down. To bring the squid to the table, lift it from the tin with all its sauce and warm gently in a saucepan. Plain rice, a little bread and a few shared minutes turn a simple gesture into a meal to remember.

Stuffed squid in ink
The craft of cooking: squid and shellfish in the pan.
The craft of cooking: squid and shellfish in the pan.
Photograph & credits

何佳靜 · Pexels License · Adapted for the web.

Ideas for enjoying your tin

To serve

Empty the contents into a saucepan and warm gently. You can also serve at room temperature.

A little freshness

Cool water with lemon or a dry white wine. Simple company that lets the preserve speak for itself.

Squid in ink over paprika potatoes

2 tins RUXE squid in ink; 350 g potatoes; 1 tbsp olive oil; ½ tsp sweet smoked paprika; 1 tbsp chopped parsley; 2 lemon wedges.

  1. Peel the potatoes, cut into 2 cm cubes and simmer in water for 12–15 minutes, until tender. Drain and leave to steam dry for 2 minutes.
  2. Toss the potatoes with the olive oil and paprika. Empty the squid and all its sauce into a small saucepan and warm gently for 3 minutes.
  3. Divide the potatoes between bowls, spoon the squid and sauce over them, and finish with parsley and a lemon wedge.
Squid in ink with creamy lemon polenta

2 tins RUXE squid in ink; 100 g quick-cooking polenta; water as directed on the polenta packet; 10 g butter; finely grated zest of ¼ lemon; 1 tbsp chopped parsley.

  1. Cook the polenta with water according to its packet, stirring until smooth and creamy.
  2. Meanwhile, empty the squid and all its sauce into a small saucepan and warm gently for 3 minutes.
  3. Stir the butter and lemon zest into the polenta. Divide between two bowls, add the squid and sauce, and scatter with parsley.
About your tin

Ingredients, allergens, provenance and storage: you’ll find the information for this product on the pack in your hands.

Galicia is the destination of Vimbio’s journeys. Information about the preserve belongs to its own label.

Your trip is booked separately and is not included with the tin. The destination does not indicate the origin of the food.

Follow the storage instructions on the pack. To warm the preserve, first empty it into a suitable container.

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