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Gueyu Mar Squids in Ink

$17.00

Out of stock

Gueyu Mar Squids in Ink is a Spanish conserva of chargrilled squid that is tinned in its own ink and 100% extra-virgin olive oil. Eat them straight out of the can, plate them as is, or use them in recipes. They taste great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression.

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Gueyu Mar Squids in Ink

Gueyu Mar Squids in Ink is a Spanish conserva of chargrilled squid that is tinned in its own ink and 100% extra-virgin olive oil. Eat them straight out of the can, plate them as is, or use them in recipes. They taste great in every way. However, Abel recommends heating ever so slightly at low temperatures for maximum expression.

About Gueyu Mar

Abel Álvarez is elevating the tinned fish game. His restaurant on the northern coast of Asturias was deemed one of Spain’s “Templos del Producto” and now we can enjoy the Gueyumar experience anywhere, anytime. In addition to loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year-round.

Well known in the natural wine world for his cutting edge list, he’s popped up all over Europe and cooked in places like the Jura for Jean-Francois Ganevat, amongst others. As wine importers, we always look for producers who capture their landscape in a bottle, well he’s done the same except its fish in a can. In fact, if a vigneron’s hands are telling of their hard work in the vineyard, the burns up and down Abel’s hands and arms reflect those of a hard-working “Brasa” master. Everything he tins is cooked over the wood fire and conserved in 100% Arbequina EVOO from Canena. To our knowledge, this is the only product of its kind.

Eat them straight out of the can, plate them as is, or use them in recipes. They taste great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of chef-driven gastronomic experience accessible to all.

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