Gazpacho, croquettes, patatas bravas… the classics of Spanish gastronomy, right? Today in this blog, we propose reinventing these three traditional recipes with a gourmet twist using Pujadó Solano canned fish. Let's go!
Andalusian Gazpacho with a Skewer of Marinated Anchovy and Anchovy Fillet
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 tapas recipe book using our products some time ago.
INGREDIENTS:
- Cantabrian anchovies from Pujadó Solano
- Cantabrian marinated anchovies from Pujadó Solano
- Gazpacho
- Cherry tomatoes
- Olive oil
PREPARATION:
- Assemble a skewer with pieces of cherry tomatoes, the anchovy fillet, and the marinated anchovy.
- Dress it 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 very easy to make, especially if you use our "chunks" of northern white tuna jar, which is already flaked. Plus, they are delicious, and if you add a bit of anchovy and caper tapenade on top as decoration, you'll give them an interesting gourmet touch and a contrast of 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
- Northern white tuna from Pujadó Solano (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)
- Anchovy and caper tapenade from Pujadó Solano (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 milk little by little, stirring continuously to prevent lumps from forming.
- 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.
- Once this time has passed, to make the croquettes, take a portion of the dough with the help of a spoon and shape it into a round ball with your hands.
- Dip them in the beaten egg, and then coat them in breadcrumbs.
- Fry the croquettes in a pan with hot olive or sunflower oil and wait until they are golden brown.
Finally, for decoration, you can add a little anchovy and caper tapenade, which will give them a gourmet and delicious touch.
Potato and Spicy Mussels Tapas
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
- A can of mussels in spicy sauce from Pujadó Solano
- Mayonnaise
- Cilantro for decoration
PREPARATION
- First, peel and cut the potatoes and cook them in the airfryer or in the oven or a pan with olive oil.
- Drain our can of mussels and mix the sauce with a few spoonfuls of mayonnaise.
All that remains is to assemble the tapa with the potato, the sauce and mayonnaise mixture, and on top, place a mussel and chopped cilantro.
And that's it for 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 gastronomy. What do you think of them?
