Forgot to mention that I made Rio Mar at lunch Friday for tapas and had a great meal. We ate light. Jambon and olives. The shrimp sauteed in a garlicky, olive oily broth.
A nice salad with giant capers and olives and topped with sauteed onions rounded out lunch. Alas, no marinated, smoked, grilled tuna.
Two glasses of Albarino and Roxanne and I were in high heaven!