Wild squid chargrilled over hardwood and preserved in a traditional Basque-style ink sauce. A classic northern Spanish preparation with gentle smoke and deep savory character.

Calamares en su tinta is a hallmark of Basque cooking, known for its slow-cooked ink sauce made from squid ink, onions, and stock. Gueyu Mar adapts this tradition by grilling the squid over local hardwoods, a brasa technique that adds depth and clean char. The ink sauce is prepared in-house to a smooth, concentrated consistency before the squid is packed and sealed. This blend of live-fire technique and regional heritage gives the sauce a hearty, stew-like quality.

Savory and hearty in the Basque tradition, with light smoke and deep ink richness. The squid is tender and evenly textured, and the sauce is smooth and concentrated.

Warm gently and serve with rice, pasta, or crusty bread to absorb the ink sauce.

It honors a classic Basque preparation while introducing the complexity of live-fire grilling.

• Size: ~6 oz
• Species: Loligo vulgaris (squid)
• Cooking Method: Chargrilled over hardwood embers
• Packed In: Traditional Basque-style ink sauce
• Origin: Asturias, Spain
• Pairs With: Alvarinho, Vinho Verde, Portuguese Dão reds, Tinta Negra, Albariño, Cava