Mariscos Gilmar opened its doors in Vilanova de Arousa in May 1998. It has been 25 years, then, since Antonio Gil Mouriño and Rosario Chaves Otero decided to start up a business with a clearly defined objective: to distribute raw
On 4th-6th October 2016, it will take place CONXEMAR 2016, International Frozen Seafood Products Exhibition in Vigo-Spain. For this reason, we invite you to visit our stand B-37. Click HERE for electronic filing. Once complete data will receive an email with your acreditation that enable
INGREDIENTS 2kg of frozen raw Octopus of Gilmar 300g rice 100g peas 500ml broth of Octopus cooking water 500ml of fish stock Crushed tomatoes Olive oil 1 green pepper and a red pepper chopped 1 onion salt 1 sachet of
INGREDIENTS 3 Gilmar boiled Octopus tentacles 400 g of varied lettuce: Endive… 8 radishes 4 potatoes 2 tablespoons mayonnaise ½ onion Green pepper and red pepper, chopped Extra Virgin olive oil Vinegar Salt Paprika PREPARATION We wash the lettuce, chop
INGREDIENTS 2 large boiled Octopus legs 1 red pepper 1 green pepper 1 yellow pepper 1 onion Olive oil 1 tablespoon sweet paprika Salt Chopped parsley Wooden skewers *ali-oli sauce: ½ clove of garlic 1 egg Salt Vinegar Olive oil
INGREDIENTS 1 ball of Gilmar Octopus Carpaccio 100ml Extra virgin Oil 2 tablespoons of lemon juice Ground black pepper Salt Parmesan cheese for grating PREPARATION 1 hour before we get the freezer Gilmar Octopus carpaccio Prepare an emulsion of oil,