Uncovering What Was Behind the Spanish Tinned Seafood & Drinks Pairing at The Last Supper

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

1. Olive oil

2. Chorizo

3. Sherry vinegar - see note below

Salad

1. Green beans

2. Red sliced onions

3. Cherry tomoatos

4. MARIA Mackerel Fillets

5. Almonds

6. Fresh torn basil

7. Salt and pepper

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

1. Olive oil

2. Garlic clove, chopped

3. 1 red chilli, deseeded and chopped

4. 1 lemon, zest and juice

5. ATI Sardines in Spicy Olive Oil (drain and keep the oil)

6. Sliced bread

7. Parsley, chopped for garnish

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.

Served with Fincas de Azabache Verdejo (“Vurr-day-ho") Blend 2023

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

1. Baby potatoes

2. 1 bay leaf

3. Garlic cloves (2) – smashed

4. Salt

5. Olive oil

6. Tinned octopus – drained and patted dry

7. Sherry vinegar

8. Aioli

9. Pinch of paprika

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.

Served with Callejuela 'La Choza' Palomino ("pall-oh-me-no") 2021