by Taste the Can | Feb 27, 2017 | Recipes |
Ingredients: 2 cans of octopus in olive oil, 1 leek, piquillo peppers, 12 almonds, varied lettuces, olive oil. FOR THE DOUGH: pre-boiled corn flour, 120 ml of whole milk, 35 g of butter, salt. Preparation: Heat the milk and the butter. Once reached 60ºC, add...
by Taste the Can | Feb 22, 2017 | Recipes |
Ingredients: 1 can of cuttlefish in their own ink, squid ink, potato cream, virgin olive oil. Preparation: Drain the cuttlefish and roll them individually, pressing them well inside a bacon slice. Briefly sauté on a high heat and remove it from the heat. For the...
by Taste the Can | Feb 14, 2017 | News |
In a very funny article, a famous gastronomic journalist and blogger, the Spanish Mikel López Iturriaga, makes a ‘serious’ refletion about which type and which brands of canned fish and seafood he would take to his refuge in case of zombie apocalypse. After an...
by Taste the Can | Feb 7, 2017 | News |
This is the forth consecutive year the sector has increased its numbers: production and employment. In 2016, the Spanish canning industry produced 348.436 tons and 1.520 million euros, which means respectively a growth of 2.516 and 17 million comparing with 2015. And...
