This unexpected pairing from Porto-Muiños brings together fire-roasted Spanish piquillo peppers and sweet Atlantic kombu in a brilliant meeting of land and sea. The result is savoury, slightly sweet, and rich in umami, with silky textures and a gentle vegetal depth. These are delicious warmed and served alongside grilled fish or scattered over burrata with a drizzle of olive oil and crusty bread.
Serve with:
• International wine: Txakoli from the Basque Country
• Australian wine: Adelaide Hills Pinot Gris
 
Porto-Muiños
Based in Galicia on Spain’s rugged northwestern coast, Porto-Muiños has built its reputation on seaweed — and then some. Specialists in harvesting and preserving Atlantic algae, they bring a chef’s touch and a sustainability-first ethos to everything they do. From kombu-laced conservas to delicately prepared fish and vegetables, their tins reflect a deep respect for the ocean and an eye for culinary creativity. What began as a pioneering seaweed project is now one of the most distinctive voices in the world of conservas.