Güeyu Mar Chargrilled Squid in Ink Sauce

Güeyu Mar's Chargrilled Squid in Ink Sauce represents the pinnacle of Spanish conservas craftsmanship. Bon Appétit praised the brand’s calamares en su tinta (squid in ink) as “squid from another planet,” noting the tender texture and rich, campfire aroma that completely redefine canned seafood.

• Chef Abel Álvarez hand-grills each tender squid over aromatic hardwood before preserving it in a velvety ink sauce that balances subtle smoke with rich umami depth. While perfectly safe and fully cooked for immediate enjoyment, this premium creation reaches its full potential when gently warmed and incorporated into a meal—transforming simple rice, pasta, or bread into an extraordinary dining experience. 

What Makes It Special

• Chef-Created Legacy: Handcrafted by renowned chef Abel Álvarez, bringing his Michelin-caliber techniques from restaurant Gueyu Mar to your home kitchen.
• Artisanal Fire-Grilling: Individually grilled over selected Spanish hardwoods, imparting complex smoky notes impossible to achieve through industrial methods.
• Culinary Foundation: Designed specifically as a warm component in prepared dishes, this isn't just a tin to snack from—it's the building block for restaurant-quality meals in minutes.

How To Eat This

• Asturian Black Rice: Warm gently and fold into short-grain rice with a splash of white wine for an elegant dish that showcases the ink sauce's depth.
• Charred Vegetable Pintxos: Warm the squid and drizzle over grilled asparagus and roasted bell peppers arranged on small plates, finished with a sprinkle of flaky sea salt for an elegant dinner party starter.

• Midnight Pasta: Warm and toss with al dente linguine, butter, and chili flakes for a quick yet luxurious late-night indulgence.

6 oz.