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 Tuna Pâté
Güeyu Mar’s Grilled Tuna Pâté takes the intensity and elegance of flame-grilled Northern Spanish tuna and transforms it into a rich, spreadable indulgence.
Made with line-caught tuna grilled over holm oak embers on the Asturian coast, this pâté carries a distinctive smoky depth balanced by silky texture and gentle seasoning. It’s a luxurious take on traditional tuna spreads — perfect on warm bread, crackers, or even stirred into pasta.
 
Wine match: Pair with a white Rioja (like a barrel-aged Viura) to echo the smoky notes and add bright acidity, or go coastal with an Albariño, whose saline freshness cuts through the richness beautifully.