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,

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Artículos relacionados

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button