La Curiosa

   These gorgeous Caballa - or Mackerel are caught at dawn in the Ria de Arousa by the traditional art of "Xeito"  du...

  These gorgeous sardinellas ( baby sardines) are caught at dawn in the Ria de Arousa by the traditional art of "Xeit...

  So weird, so good- even as lovers of big flavour we did double take before diving into this can! We shouldn't have ...

Zamburinas or scallops to you and me, served up in a gorgeous dressing of olive oil, garlic & chilli  The guys at...

Juicy mussels, fried in virgin olive oil and then conserved in a spicy Galician vinegar marinade. The guys at La Curi...

  These gorgeous sardinellas ( baby sardines) are caught at dawn in the Ria de Arousa by the traditional art of "Xeit...

This pate is rich & deep with meaty mackerel, spicy with tomatito( just little tomato) and a wee splash of vinega...

Our wonderful pal Cristobal in La Curiosa is a great man for re-imagining the classics. He manages to treat this trad...

Centollo, or -Spider Crabs are pot caught, which means the are sustainable and have a low impact on the seabed Delica...

   These gorgeous Caballa - or Mackerel are caught at dawn in the Ria de Arousa by the traditional art of "Xeito"  du...

  These gorgeous sardinellas ( baby sardines) are caught at dawn in the Ria de Arousa by the traditional art of "Xeit...

These gorgeous Chipirones are smothered in a beautiful squid ink sauce. Not for first dates .... ( black teeth ) The ...

Juicy mussels, fried in virgin olive oil and then conserved in a Galician vinegar marinade. These are amazing served ...

Two of our favourite peeps in the culinary scene in Dublin- Anna Cabrera & Vanessa Murphy are behind this colourf...

For those of us not already in the know Navajas or Razor Clams are meaty with a sweet shellfish taste that some compa...

  These Berberechos are the absoloute prize of the Rias Baixas in Galicia . Straight out of the Noia Estuary, they ar...

Beatifully cooked and gently sauced in olive oil, these squid are known as Chipirones in Spain- much more fun name we...

Any Spain Foodophiles worth their salt will have tapa'd on this iconic plate of yum. Our fav' kinda dinners involve c...

Intense and rich with more-ish Galician Mussels, this Gallega pate blends simple local  ingredients of olive oil, tom...

Ventresca- the belly of the tuna has always been highly prized by foodies as the tastiest and most tender part of the...