This is a bundle of the original six tins that Ben selected at the start of Ben to Table—just about as good as it gets, and a nice blend of different styles and varieties.

This bundle goes from briney to saucy to buttery and poached in oil.

Plus, when you order the bundle, you'll get a bottle of Espinaler Spicy Sauce—the perfect blend of mignonette and hot sauce in a single bottle.

In this bundle:

  *  Espinaler Octopus in Olive Oil
  *  Ramón Peña squid in ink (chipirones en su tinta)
  *  Les Mouettes d’Arvor Sardines with Butter & Sea Salt from Guerande
  *  Ramón Peña Small Scallops in Sauce *Silver Line*
  *  Espinaler Cockles (berberechos) 25/30 - Premium Line
  *  Conservas de Cambados Razor Shells in Brine 4/6
  *  Espinaler Spicy Sauce

Hard to find one kind of wine that will work for all of these—if you're serving several at once, your best bet is probably something on the drier side (like a sauvignon blanc). You also won't go wrong with cava.