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This is the curly oyster cultivated in the Galician Rias. One of the lesser known bivalves, but not for that reason with a flavor that does not border on excellence, we cook and open them by hand to extract the vianda. A rather complicated task for which the experience of our workers is essential, then we elaborate our homemade marinade recipe, with olive oil and paprika from La Vera, to wash down this delicatessen.