From the wild northern coast of Asturias comes a seafood revolution in a tin. Güeyu Mar, the brainchild of chef Abel Álvarez, brings the drama and depth of wood-fired grilling to premium conservas. Each catch is meticulously selected, grilled over flame at their restaurant in Playa de Vega, and preserved in top-quality olive oil — capturing smoke, sea, and craft in every bite. It’s tinned seafood, but not as you know it.
 
Güeyu Mar Grilled Sardine Pâté
This is no ordinary sardine spread. Güeyu Mar’s Grilled Sardine Pâté is crafted from sardines grilled over open flame, then blended into a robust, umami-packed pâté with a hint of smokiness and the sea. It’s deep, savoury, and wildly moreish — an ideal upgrade to your next aperitif platter. Try it with pickles, radishes, or a simple crisp cracker.
 
Wine match: A Txakoli or dry Vinho Verde brings vibrant acidity and slight effervescence to lift the pâté’s intensity. For a bolder option, try a dry Sherry like Manzanilla — saline, nutty, and made to dance with sardines.