Description
Grilled razor clam pâté
When a project is fueled by pure passion, it rarely goes unnoticed. Behind this project is a man with a hunger—a hunger to do something unprecedented. A hunger to reinvent the world of canning and change the perception of “canned food.”
This is how Abel Álvarez, from his restaurant Güeyu Mar in Playa de Vega, came up with the idea of playing with fire.
After years of research and testing, Abel Álvarez has succeeded in canning seafood that he first braises on the grill, impeccably preserving its flavor, aroma, and texture.
Pure craftsmanship.
A complex, laborious, and entirely handmade process of searching for marine treasures, scents of suitable woods, and oils with heavenly textures. Sardines, razor clams, cockles, tuna, mussels… products of the highest quality, grilled and then preserved, turning the opening of a tin into a delicious meal with the taste of the sea and the open grill of Güeyu Mar.
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