Description Gently charcoal grilled squid is packed in a delicious ink sauce. Simple, creative and addictive. Use this to create effortless “arroz negro” that is so delicious, it really is like it’s from another planet. From a remote village in Asturias, Spain comes the most exciting, new conservas project on the peninsula. Chef Abel Álvarez has reimagined how conservas can be produced. He selects the finest seafood from the region and chargrills them before canning. A very innovative and gastronomic approach to canned seafoods.
