Spanish Seafood, Grilled and Tinned
Fine tinned seafood is a Spanish specialty. Abel Álvarez, the chef and an owner of the restaurant Güeyu Mar on the north coast of Spain, has given it uncommon allure. His Conservas Braseadas Güeyumar seafood — including sardines, cockles, razor clams, squid in ink and even tuna neck — 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 Güeyumar, $23 to $61, mostly five to six ounces, selectionsdelavina.com/gueyumar.
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.
Source: Read Full Article