Chargrilled Octopus in Extra Virgin Olive Oil, Gueyu Mar, Spain 5.6oz
Octopus on the grill!
Octopus on the grill
Explore this chef-made grilled octopus from the Cantabrian Sea, with carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames. This exquisite octopus is preserved in the prestigious Arberquino extra virgin olive oil from Torre de Canena, ensuring an unparalleled flavor in every bite.
INGREDIENTS Octopus (Octopus vulgaris), extra virgin olive oil (27%), and salt.
Origin: Spain.
ALLERGENS: Contains mollusks.
(Net weight: 160g / Drained weight: 90g)
About Gueyu Mar:
Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.
Octopus on the grill!
Octopus on the grill
Explore this chef-made grilled octopus from the Cantabrian Sea, with carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames. This exquisite octopus is preserved in the prestigious Arberquino extra virgin olive oil from Torre de Canena, ensuring an unparalleled flavor in every bite.
INGREDIENTS Octopus (Octopus vulgaris), extra virgin olive oil (27%), and salt.
Origin: Spain.
ALLERGENS: Contains mollusks.
(Net weight: 160g / Drained weight: 90g)
About Gueyu Mar:
Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.