Star Spanish chef Abel Alvarez’s team selects tender octopus tentacles and expertly grilles them over live hardwood fires before packing them in pure Arbequina olive oil. A cephalopod lover's dream conserva.
La Brujula hand-selects the smallest squid from their catch in the waters off Galicia, Spain and transforms them into the simple but classic dish of Chipirones. These tender little squid are then cooked in a simple sauce of olive oil, onions, tomatoes and their own ink. Delicate yet complex, Chipirones are perfect on a bit of grilled bread with just a sliver of Pecorino.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.