Güeyu Mar Chargrilled Octopus in Arbequina Olive Oil from Torre de Canena
When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
From Gueyu Mar: “Explore our delicious selection of grilled octopus from the Cantabrian Sea, with carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames. Our exquisite octopus is preserved in the prestigious Arberquino extra virgin olive oil from Torre de Canena, ensuring an unparalleled flavor in every bite.”
To Eat: These are beautiful large tentacle pieces. If you aren’t cooking with the whole pieces, we recommend using scissors to cut into bite size chunks. Don’t throw away the delicious juice that covers the octopus. With an immersion blender (or a whisk), add a splash of vinegar, then gradually add a thread of olive oil, a pinch of paprika and salt to taste and you’ll have made the perfect mayonnaise as accompaniment.
This has to be the coolest packaging yet. A fun fact about the artwork, “Abrasado” means grilled using only the embers of previously lit charcoal. “Abrazado,” however, means to be hugged or embraced. The artwork is based on a play on words referring to these two words.
Ingredients: Octopus, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz
When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
From Gueyu Mar: “Explore our delicious selection of grilled octopus from the Cantabrian Sea, with carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames. Our exquisite octopus is preserved in the prestigious Arberquino extra virgin olive oil from Torre de Canena, ensuring an unparalleled flavor in every bite.”
To Eat: These are beautiful large tentacle pieces. If you aren’t cooking with the whole pieces, we recommend using scissors to cut into bite size chunks. Don’t throw away the delicious juice that covers the octopus. With an immersion blender (or a whisk), add a splash of vinegar, then gradually add a thread of olive oil, a pinch of paprika and salt to taste and you’ll have made the perfect mayonnaise as accompaniment.
This has to be the coolest packaging yet. A fun fact about the artwork, “Abrasado” means grilled using only the embers of previously lit charcoal. “Abrazado,” however, means to be hugged or embraced. The artwork is based on a play on words referring to these two words.
Ingredients: Octopus, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz
When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
From Gueyu Mar: “Explore our delicious selection of grilled octopus from the Cantabrian Sea, with carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames. Our exquisite octopus is preserved in the prestigious Arberquino extra virgin olive oil from Torre de Canena, ensuring an unparalleled flavor in every bite.”
To Eat: These are beautiful large tentacle pieces. If you aren’t cooking with the whole pieces, we recommend using scissors to cut into bite size chunks. Don’t throw away the delicious juice that covers the octopus. With an immersion blender (or a whisk), add a splash of vinegar, then gradually add a thread of olive oil, a pinch of paprika and salt to taste and you’ll have made the perfect mayonnaise as accompaniment.
This has to be the coolest packaging yet. A fun fact about the artwork, “Abrasado” means grilled using only the embers of previously lit charcoal. “Abrazado,” however, means to be hugged or embraced. The artwork is based on a play on words referring to these two words.
Ingredients: Octopus, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz