I built Tin Papi by exploring. From late nights in Spain to small kitchens in Asia to beach bars in Latin America, every recipe came from somewhere that changed the way I think about food. These fifteen tins are the result of that journey. Each one holds a place, a memory, or a flavor that stayed with me. Together they tell the whole story.

If you bought them separately, they would cost one hundred sixty five dollars. I priced this at one hundred fifty because it deserves to be experienced together.

Included Tins:

ALL Papi Recipes

• Aguachile Mussels – bright and sharp, the one that started it all
• Paella Mixed Seafood – saffron, shrimp, squid, the heart of Spain
• Thai Green Curry White Fish – coconut, lemongrass, and a bit of heat
• Kung Pao Scallop – sweet, savory, and a little reckless
• Octopus Tataki – clean and balanced, my nod to Japan

ALL Papi Doubles

• Small Sardines + Cockles in Spicy Spanish Marinade – a classic with a little kick
• Razor Clams + Scallops in Spanish Marinade – refined and coastal
• Mackerel + Yellowfin Tuna Belly in Olive Oil – rich, smooth, pure Spain
• Mussels + Clams in Garlic and Chili Olive Oil – warm, layered, and savory
• Mussels + Octopus in Basque Sauce – smoky, red, and full of attitude

ALL Papi Spears

• Small Squid + Basque Pepper + Red Pepper in Garlic and Chili Olive Oil – lively and bold
• Octopus + Mini Pickle + Pickled Onion + Basque Pepper in Spanish Marinade – bright, tangy, pure tapas culture
• Clam + Pickled Onion + Olive + Red Pepper in Extra Virgin Olive Oil – clean and balanced
• Spicy Mussel + Mini Pickle + Olive in Spicy Spanish Marinade – heat, crunch, and fun
• Sardine + Basque Pepper + Olive in Spanish Marinade – salty, rich, and timeless