Chargrilled Octopus in Extra Virgin Olive Oil, Güeyu Mar, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Güeyu Mar is the preserve line from Playa de Vega’s grill master Abel Álvarez, known for turning freshly caught seafood into flame-kissed conservas. This tin features wild octopus from the Cantabrian Sea, chargrilled over selected woods and packed in high-quality Arbequina extra virgin olive oil from Torre de Canena.
-
PRODUCER: Güeyu Mar
-
ORIGIN: Playa de Vega, Asturias, Spain
-
FISH VARIETY: Octopus (Octopus vulgaris)
-
PREPARATION: Carefully selected octopus (under 2kg) is cut into large chunks, chargrilled over wood fire, and preserved in Arbequina EVOO
-
TEXTURE: Firm and meaty with a slightly crisp edge from the grill
-
FLAVOR PROFILE:
-
Aromas: Smoke, sea salt, and fresh olive oil
-
Palate: Deep umami from the char, savory octopus meat, and clean oil richness
-
Finish: Long, smoky, and gently briny
-
-
PAIRINGS:
-
Textured white wines (Godello, White Rioja), light reds, or dry cider
-
Vermouth, fino sherry, or smoky mezcal
-
Roasted potatoes, aioli, or charred lemon
-
-
SERVING SUGGESTIONS:
-
Eat straight from the tin or warm gently and serve with crusty bread
-
Add to grilled vegetable plates or grain bowls
-
Top with citrus zest, smoked paprika, or herb oil for a composed small plate
-
-
INGREDIENTS: Octopus (Octopus vulgaris), extra virgin olive oil (27%), salt
-
CAUGHT IN: Cantabrian Sea
-
NET WEIGHT: 160g
-
DRAINED WEIGHT: 90g
-
ALLERGENS: Contains mollusks
Minimalist and bold—this is octopus treated with respect, fire, and nothing extra.
Güeyu Mar is the preserve line from Playa de Vega’s grill master Abel Álvarez, known for turning freshly caught seafood into flame-kissed conservas. This tin features wild octopus from the Cantabrian Sea, chargrilled over selected woods and packed in high-quality Arbequina extra virgin olive oil from Torre de Canena.
-
PRODUCER: Güeyu Mar
-
ORIGIN: Playa de Vega, Asturias, Spain
-
FISH VARIETY: Octopus (Octopus vulgaris)
-
PREPARATION: Carefully selected octopus (under 2kg) is cut into large chunks, chargrilled over wood fire, and preserved in Arbequina EVOO
-
TEXTURE: Firm and meaty with a slightly crisp edge from the grill
-
FLAVOR PROFILE:
-
Aromas: Smoke, sea salt, and fresh olive oil
-
Palate: Deep umami from the char, savory octopus meat, and clean oil richness
-
Finish: Long, smoky, and gently briny
-
-
PAIRINGS:
-
Textured white wines (Godello, White Rioja), light reds, or dry cider
-
Vermouth, fino sherry, or smoky mezcal
-
Roasted potatoes, aioli, or charred lemon
-
-
SERVING SUGGESTIONS:
-
Eat straight from the tin or warm gently and serve with crusty bread
-
Add to grilled vegetable plates or grain bowls
-
Top with citrus zest, smoked paprika, or herb oil for a composed small plate
-
-
INGREDIENTS: Octopus (Octopus vulgaris), extra virgin olive oil (27%), salt
-
CAUGHT IN: Cantabrian Sea
-
NET WEIGHT: 160g
-
DRAINED WEIGHT: 90g
-
ALLERGENS: Contains mollusks
Minimalist and bold—this is octopus treated with respect, fire, and nothing extra.