Classic appetizers with a Gourmet touch

Gazpacho, croquettes, patatas bravas… the classics of Spanish cuisine, right? Today in this blog we propose to reinvent these three traditional recipes with a gourmet twist using canned fish from Pujadó Solano. Here we go!

Andalusian gazpacho with anchovy and pickled anchovy

An interesting presentation of the legendary Andalusian gazpacho that will surprise your guests is this proposal by chef David Codina with whom we made a tapas recipe book with our products some time ago.

INGREDIENTS:

• Cantabrian anchovies from Pujadó Solano
• Cantabrian anchovies in vinegar from Pujadó Solano
• Gazpacho
• Cherry tomatoes
• Olive oil

PREPARATION:

• Assemble a skewer with pieces of cherry tomatoes, anchovy and anchovy in vinegar.
• Dress it with olive oil.
• Fill a container with the gazpacho and insert the skewer.

Northern bonito croquettes with anchovy and caper tapenade

Have you ever tried northern bonito croquettes? They are very easy to make, especially if you take our jar of “pieces” of northern bonito, in which it is already crumbled. They are also delicious, and if you top it off with a little anchovy and caper tapenade as a decoration, you will give it an interesting gourmet touch and a contrast of flavour that will delight you.

For this recipe we were inspired by the croquettes from the “Webosfritos” blog: https://webosfritos.es/croquetas-de-bonito/

INGREDIENTS

• Northern bonito from Pujadó Solano (ideally a jar of “pieces” of northern bonito)
• 75 g butter
• 170 g of flour
• 750 ml of whole milk
• Breadcrumbs
• 1 beaten egg
• Sunflower oil or olive oil (for frying)
• Anchovy and caper tapenade from Pujadó Solano (for decoration)

PREPARATION

• We open the can or jar of northern bonito and drain it, separating the oil from the bonito.
• We crumble the tuna (unless you already have the jar of crumbled tuna).
• In a frying pan, melt the butter with the olive oil from the northern bonito.
• Add the flour and mix slowly with a spoon until a dough forms.
• We pour milk little by little and without stopping mixing to prevent lumps from forming.
• When the dough is ready, add the northern bonito and stir until everything is well integrated.
• Pour the mixture into a container and cover it with cling film. Let it rest in the fridge for at least 6 hours.
• Once this time has passed, to make the croquettes, take a portion of the dough using a spoon and make a rounded shape with your hands.
• We pass them through the beaten egg, and then we coat them in breadcrumbs.
• Fry the croquettes in a frying pan with very hot olive or sunflower oil and wait until they turn golden.

Finally, to decorate you can add a little anchovy and caper tapenade that will give it a gourmet and delicious touch.

Spicy potato and mussel tapa

A dish similar to the classic patatas bravas but with a creative twist is the one that Jessica from @cocinando_con_jessica prepared with our mussels in spicy sauce. You can see her post through this link: https://www.instagram.com/p/Cbel-G2jblG/?utm_source=ig_web_copy_link

INGREDIENTS

• Potatoes
• A can of mussels in spicy sauce from Pujadó Solano
• Mayonnaise
• Coriander for decoration

PREPARATION

• First, peel and cut the potatoes and cook them in the airfryer or in the oven or frying pan with olive oil.
• We drain our can of mussels and mix the sauce with a few tablespoons of mayonnaise.

All that remains is to assemble the lid with the potato, the sauce and mayonnaise mixture, and top it with a mussel and chopped cilantro.

And that’s it for our gourmet appetizers with canned fish. As you have seen, they are easy to make and are an interesting alternative to the classic appetizers of our cuisine. What do you think?