As we told you a few days ago, Cata la lata, the Spanish version of Taste the can, is currently on a trip, going around Spain in 20 cans to promote the consumption of canned fish and seafood.
Today, we bring you a few recipes of snacks made with these products by the chef who accompanies us throughout the trip, Chema Garcia Seijo.
His idea is to provide tricks to make eating well simple… and even fun. His inspiration was to pair the products of the land with the preserves, so the combinations that came out have a very solid base in the local products and the set of sensations with the dishes … you may never have occurred to you. There they go…
POTATO SALAD WITH SARDINE AND RED ONION
- Sardines in Olive Oil
- boiled potatoes
- Red Onion
- White wine vinegar
The small new potatoes are ideal for this recipe with preserved sardines. You can cut them in half and you have very attractive half-moons.
Tip: Use them in preserves and you will save the cooking. That if refresh them well to eliminate the liquid of government of the jar.
- Cockles to the natural and juice of the tin
- Lime juice
This cover is not difficult, but it will evaluate your dexterity with the onion knife, because you will have to chop in brunoise the onion and the tomato (in small squares). The key to this ceviche is that it is fresh and well-balanced: mix the juice of the cockles with lime juice (lemon if you don’t have one) until the acid point is pleasant for you. Mix all the ingredients and finish with chopped cilantro.
SKEWER OF SARDINE, ZAMORANO CHEESE AND ROASTED PEPPERS
- Sardine in good quality oil.
- The bread you like the most
- Zamorano Cheese
- Roasted pepper
This pincho brings together all the goodness of Spanish gastronomy: roasted vegetables (the Catalan escalivada is a delicacy) cheese, bread and good fish from our coasts.
The cheese I propose you is Castilian, or Manchego type, but you can do it with anyone who has some curing, from a San Simon da Costa, to an idiazabal, but for my medium curing taste is ideal.
CHICKPEA SALAD WITH TUNA AND RED ONION
- Yellowfin tuna in olive oil
- Cooked chickpeas
- Red onion
- Apple vinegar
You can imagine how it’s done, can’t you? It’s as easy as mixing it all up. For me the perfect balance is that the onion is enough and provides a crunchy touch, but not too much for it not to be the protagonist of this salad. I cut it in half vertically and then horizontally, so there are small strips that mix harmoniously with the chickpea.
IBERIAN HAM ROLL WITH CREAM CHEESE AND TUNA
- Clear tuna in any oil
- Long slices of Iberian ham
- Natural fresh cheese
- Chopped dill
Surely you wonder why not indicate that the tuna has the best oil possible … because we will not use it, so we do not care a little. You must drain it to mix it with the fresh cheese and dill making a creamy milk base but with enough tuna for this to be the dominant flavor. The dill will give an aromatic touch… spectacular, really! They congratulated us very much in León for this pincho.
Tip: the quantities here are not so simple to calculate: for each slice there are two rolls, fill them with a soup spoonful of cream. A 200-gram jar of cheese should arrive to combine with a can of tuna of the same weight, and you will have enough for 15 or 20 rolls. (8-10 slices of ham).
TEASPOONS MUSSELS WITH RATATOUILLE
- Mussels in pickled sauce
- Vegetable ratatouille (Tomato, Eggplant, Zucchini, onion)
This is a pijo pincho because the presentation is very peculiar. I propose you some ceramic teaspoons (or plastic, although less ecological) with a background of ratatouille and a good mussel on top. Those of the Galician estuaries are the best in the world, do not buy them too small to be fetén with your guests.
If you don’t want to cut and cook the vegetables, the range of canned pistos and sofritos is so wide that you won’t have any problem finding them in the super. However, if you like to cook, you will agree with me and let it be done very slowly over a low heat.
SARDINE TOAST WITH HUMMUS AND PAPRIKA FROM LA VERA
- Sardinilla in olive oil
- Bread from the village
- Crushed cooked chickpeas, or prepared hummus.
- Paprika from La Vera
In these recipes you will see that we have several fetish elements that we will repeat. We love hummus and we encourage you to buy it prepared as there are very good quality. In this case we recommend several things to keep in mind: 1. A good quality bread from the village. 2. A great sardinilla 3. The best paprika.
Tip: Forgive me my friends from Murcia, but the smoking process of the Extremadura region of La Vera, has me ‘in love’ with this paprika. Its taste and aroma is incomparable and if you don’t put it on this toast, you will lose part of the charm of the recipe.
LAMB’S LETTUCE SALAD WITH LIGHT TUNA AND YOGHURT DRESSING
- Yellowfin Tuna in any presentation
- A bag of clean lamb’s lettuce
- Yoghurt and Modena vinegar sauce
Just a salad, you’ll think. Ha! This dressing triumphs from Sanxenxo to Tarifa, passing through Plasencia. If you’re vaguetes, use those yogurt boat sauces, but I’m telling you, it’s not – it’s – the same thing.
The base is natural yogurt and Modena vinegar. Like coffee with milk, each of you will like it more or less loaded… beat it well and Voila!
Tip for experts: The sauce is going to seem a little basic to you and you’re going to talk bad about me, so for you, some more ingredient: a little soft oil and a touch of soy sauce: It will be more emulsified and will be more intense. But it will lose lightness, hey, take it into account too …
ESCABECHE MUSSELS SKEWER WITH MANCHEGO CHEESE AND CHERRYS
- Mussels in pickled sauce
- Manchego cheese in generous cubes
- Cherry tomatoes (good caliber for 250grs is 20-30)
This is a great skewer to drink at a standing reception. Super nice for the colors and delicious for the combination of flavors. You can put a little bit of balsamic vinegar cream, it’s a pijo but a little artificial. Evaluate the convenience of the artifices among your guests.
CITRUS LENTILS WITH TUNA
- Yellowfin tuna
- Cooked lentils
- Raw red onion
- Lemon juice
We were convinced that in Toledo we were going to petar with Manchego cheese, but what triumphed the most was the citrus touch of this salad of legumes. We propose it with brown lentil, but they can be other bigger ones or with beans, chickpeas…
After the Toledano triumph, we headed for Guadalajara and here we thought of a stew, although it was hot, so we presented it in cold… and it also triumphed!
CHICKPEAS WITH RATATOUILLE AND MUSSELS
- Cooked chickpeas
- Manchego ratatouille or a good sofrito with a lot of tomato and the vegetables you like best
- Mussels in marinade with cascoporro
We also use the pisto in the teaspoon of mussel, the same I tell you, you can buy done, but in this case if you cook everything together will be much better.
VOL-AU-VENT DE GUACAMOLE WITH SARDINE
- Guacamole of 250 grams
- Sardine in oil
- Red onion
Continuing with the menu high in proteins and vitamins, we came up with an international touch with guacamole. The avocado works very well in summer and we already had very adequate temperatures, so (another pijo skewer) we put a French touch with some puff pastry vol au vents (adapting the language) to fill with guacamole and a sardine. Simple and very chic!