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Spanish Seafood, Grilled and Tinned

Fine tinned seafood is a Spanish specialty. Abel √Ālvarez, the chef and an owner of the restaurant G√ľeyu Mar on the north coast of Spain, has given it uncommon allure. His Conservas Braseadas G√ľeyumar seafood ‚ÄĒ including sardines, cockles, razor clams, squid in ink and even tuna neck ‚ÄĒ 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.

Conservas Braseadas G√ľeyumar, $23 to $61, mostly five to six ounces, selectionsdelavina.com/gueyumar.

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