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.
 
These conservas are charcoal-grilled before being preserved in extra-virgin olive oil. The results are richly succulent and deserve a place among your tapas, and in salads, sandwiches, rice and pasta dishes and on seafood platters. Large sardines are roasted with holm oak wood and then canned in an premium olive oil. Using only premium products, from the sea and from the earth, using best sardines and Castillo de Canena EVOO.
 
Meaty, rich, and intensely savoury, they shine with nothing more than crusty bread — or try atop a tomato salad with a drizzle of sherry vinegar.
Serve with:
• International wine: Albariño from Rías Baixas
• Australian wine: Clare Valley Riesling