Güeyu Mar Braised Squid in Ink is a deeply savoury, restaurant-quality take on one of Spain’s classic seafood dishes. Tender squid is slowly braised in its own rich ink sauce, creating a glossy, intensely flavoured conserve with layers of briny depth and gentle sweetness. It is bold in appearance, but beautifully balanced on the palate—more umami-rich than fishy, with the squid remaining soft and satisfying.
Made in Asturias by Güeyu Mar, one of Spain’s most inventive conserva producers, this 170 g tin reflects the brand’s chef-led approach to preserving exceptional seafood. It turns a traditionally time-consuming dish into something remarkably easy to serve at home: simply warm it gently and let the sauce do the work.
The ink sauce is the real luxury here. Dark, silky and full of coastal flavour, it deserves a proper vehicle for every last spoonful—crusty bread, creamy rice or good pasta all work beautifully.
Serving suggestions
Warm gently and serve over creamy rice, finishing with parsley and lemon zest.
Spoon onto toasted sourdough with a little alioli.
Toss through squid-ink pasta or spaghetti with garlic and chopped parsley.
Serve alongside boiled potatoes or a potato purée to soak up the sauce.
Make a small tapas plate with roasted peppers, pickled guindilla chillies and bread.
Pair with a crisp green salad dressed simply with sherry vinegar and olive oil.
