In the vibrant world of culinary exploration, tasting unique combinations can be a fun experience. Recently, we held a Spanish tinned seafood and drinks pairings and we tasted a selection of four tinned seafood and four Spanish wines. For those who missed out, here are the details of what we had.
Background on Spanish Tinned Seafood
Tinned seafood may remind you of terrible childhood lunches, but in Spain, it is a culinary gem. Known as "conservas," Spanish tinned seafood ranges from sardines to octopus. These treasures are preserved carefully to capture the essence of the sea, making them a pantry must-have.
For instance, Spain exports around 53 million euros worth of canned seafood annually, showcasing its significance in both local and international cuisine. These delicacies can be enjoyed straight from the tin or elevated with gourmet pairings.
Exploring the Pairings
Jose Gourmet Fried mussels in Marinade
share board with Pan de Barra, tomato, olives, lemon and caperberries
A very simple and delicious shareboard with Jose Gourmet Fried Mussels served with house made bread, fresh tomato, olives, lemon and caperberries and served with Monte de la Reina 'Tattoo Blanco' Sparkling NV
MARIA Mackerel Fillets in Olive Oil
Mackerel, green bean and tomato salad with chorizo vinaigrette.
This recipe is based off a recipe from The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Chris McDade.
Dressing
Olive oil
Chorizo
Sherry vinegar - see note below
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Salad
Green beans
Red sliced onions
Cherry tomoatos
MARIA Mackerel Fillets
Almonds
Fresh torn basil
Salt and pepper
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Step 1: Heat oil, fry chorizo until brown. Remove from heat and add the vinegar. Toss.
Step 2: Cook the beans in salted water, ice bath and pat dry.
Step 3: Combine, beans, onion, tomato, ½ almond, basil and dressing. Mix gently and then add the mackerel.
Step 4: Season with salt and pepper and sprinkle rest of almonds on top.
Note: instead of the dressing Chris suggests, I used Aperitivo sauce from The Canned Company.
Served with Castillo Ladera Airén Blend 2022
ATI Sardines in spicy olive oil
Pan de Barra toasted and served with chilli, lemon and parsley
Ingredients
Olive oil
Garlic clove, chopped
1 red chilli, deseeded and chopped
1 lemon, zest and juice
ATI Sardines in Spicy Olive Oil (drain and keep the oil)
Sliced bread
Parsley, chopped for garnish
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Step 1 Heat the olive oil and reserved oil from the tin in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
Step 2 Add the sardines and heat through for a few mins until warm.
Step 3 Toast the bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.
ATI Octopus in Garlic Sauce
Octopus with crispy potatoes and aioli
This recipe is based off a recipe from The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Chris McDade.
Ingredients
Baby potatoes
1 bay leaf
Garlic cloves (2) – smashed
Salt
Olive oil
Tinned octopus – drained and patted dry
Sherry vinegar
Aioli
Pinch of paprika
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Step 1: Cook the potatos, bay leaf, garlic and water to cover the potatoes, season with salt. Cook until they are a little soft between the fingers, drain and dry.
Step 2: Flatten them, fry until crispy.
Step 3: In a frypan with oil, add the octopus and fry for a couple of minutes, add the vinegar and toss.
Step 4: On a plate, spread aioli with the back of a spoon, place and potato down, add a dollop of aioli and top with octopus. Sprinkle with paprika.
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