KEY INFORMATION

• - Small scallops from the Ría de Arousa get the chilli and garlic treatment that makes Galician bar food so addictive.
• - These sweet little creatures soak up the aromatic oil whilst keeping their distinctive shellfish character intact.
• - The chilli builds gently as you eat - never aggressive, just warm enough to make you reach for another. Garlic ties everything together with that mellow depth that comes from careful preparation.
• - Spoon them over rice with parsley, or just eat them straight from the tin with crusty bread. Simple tapas that delivers.

COUNTRY/PLACE OF ORIGIN

STORAGE INFORMATION