Gazpacho, croquettes, patatas bravas... the classics of Spanish cuisine, right? Today, in this blog, we suggest reinventing these three traditional recipes with a gourmet twist using Pujadó Solano canned fish. Here we go!
Andalusian gazpacho with pickled anchovy and anchovy skewer
An interesting presentation of the legendary Andalusian gazpacho that will surprise your guests is this proposal by chef David Codina, with whom we created a recipe book of tapas using our products some time ago.
INGREDIENTS:
- Pujadó Solano Cantabrian Anchovies
- Pujadó Solano Cantabrian pickled anchovies
- Gazpacho
- Cherry tomatoes
- Olive oil
PREPARATION:
- Assemble a skewer with cherry tomato pieces, the anchovy, and the pickled anchovy.
- Dress with olive oil.
- Fill a container with gazpacho and insert the skewer.
Northern white tuna croquettes with anchovy and caper tapenade
Have you ever tried northern white tuna croquettes? They are super easy to make, especially if you use our jar of "chunks" of northern white tuna, which is already flaked. Plus, they are delicious, and if you add a bit of anchovy and caper tapenade on top for decoration, you'll give them an interesting gourmet touch and a contrasting flavor that will delight you.
For this recipe, we were inspired by the croquettes from the "Webosfritos" blog: https://webosfritos.es/croquetas-de-bonito/
INGREDIENTS
- Pujadó Solano Northern white tuna (ideally a jar of "chunks" of northern white tuna)
- 75 g butter
- 170 g flour
- 750 ml whole milk
- Breadcrumbs
- 1 beaten egg
- Sunflower oil or olive oil (for frying)
- Pujadó Solano anchovy and caper tapenade (for decoration)
PREPARATION
- Open the can or jar of northern white tuna and drain it, separating the oil from the tuna.
- Flake the tuna (unless you already have the jar of flaked tuna).
- In a pan, melt the butter with the olive oil from the northern white tuna.
- Add the flour and mix slowly with a spoon until a dough forms.
- Pour in the milk little by little, stirring constantly to prevent lumps.
- When the dough is ready, add the northern white tuna and stir until everything is well integrated.
- Pour the dough into a container and cover it with plastic wrap. Let it rest in the refrigerator for at least 6 hours.
- After this time, to make the croquettes, take a portion of the dough with the help of a spoon and shape it into a rounded form with your hands.
- Dip them in the beaten egg, then coat them in breadcrumbs.
- Fry the croquettes in a pan with hot olive or sunflower oil until golden brown.
Finally, for decoration, you can add a little anchovy and caper tapenade, which will give it a gourmet and delicious touch.
Potato and spicy mussel tapa
A dish similar to classic patatas bravas but with a creative twist is what Jessica from @cocinando_con_jessica prepared with our mussels in spicy sauce. You can see her post via this link: https://www.instagram.com/p/Cbel-G2jblG/?utm_source=ig_web_copy_link
INGREDIENTS
- Potatoes
- One can of Pujadó Solano mussels in spicy sauce
- Mayonnaise
- Cilantro for decoration
PREPARATION
- First, peel and cut the potatoes and cook them in the air fryer or in the oven or pan with olive oil.
- Drain our can of mussels and mix the sauce with a few tablespoons of mayonnaise.
All that's left is to assemble the tapa with the potato, the sauce and mayonnaise mixture, and on top, place a mussel and chopped cilantro.
And that concludes our gourmet appetizers with canned fish. As you've seen, they are easy to make and offer an interesting alternative to the classic appetizers of our cuisine. What do you think of them?
