Shellfish

Spain's coasts produce some of the finest shellfish in the world — and the best way to enjoy them year-round is in a tin. Mussels, shrimp, razor clams: wild-caught, hand-packed and preserved in olive oil with garlic, chili or the classic tang of escabeche.

These are the tins that stop conversations at a table. Serve them straight from the tin on a seafood board, pile onto toast, toss through pasta, or let the infused oil do the work as a dressing. 100% natural, no preservatives, and sourced from the Galician coast and beyond