These highly sought after tins have finally hit our shop! The brainchild of acclaimed chef and restauranteur Abel Alverez. Created in the kitchen of Güeyu Mar restaurant, each tin is unique for using fire as its cooking source. After being kissed and flavored by flames the seafood is either packed with the best Spanish olives oils or a sauce created by the chef based on Spanish traditions. These tins are taking off and there is a great reason why, its turned an already amazing tin culture into an even better one. Get your tins now before they are gone. Who knows when we will be able to get our hands on more.

Chargrilled Sardine Tails- Tails of large sardines chargrilled with holm oak. Canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.

Squid In its own Ink- just as it sounds squid are lightly grilled and tinned in their own ink sauce.

Chargrilled Sardine Escabeche- Large sardines roasted with holm oak wood and canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil, alongside apple cider vinegar and aromatic spices.

Chargrilled Mussels- Chargrilled with dried eucalyptus wood and canned with pickle created from and the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil and aromatic apple cider vinegar.

Razor clams- Hand caught razor clams are purged of sand and chargrilled with birch wood, beech and oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.

Octopus- Octopus is slowly grilled to tender and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.