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
Highest quality Conservas from Spain. The conservas undergo a charcoal-grilling process before being delicately preserved in extra-virgin olive oil, resulting in a sumptuously succulent outcome that deserves a spot in your tapas selection.
 
Wild-caught squid meets open flame in this rich, dramatic conserva. Grilled until just tender and packed in its own ink with olive oil, the result is smoky, savoury, and deeply umami — a standout even among Güeyu Mar’s bold offerings. Serve it gently warmed with rice or crusty bread to mop up every inky drop.
Serve with: • International wine: Mencía from Bierzo •
Australian wine: Adelaide Hills Pinot Noir