Using premium Spanish preserved seafood as the star.
It’s hard to find better tinned fish than what is available from Spain! A part of daily life, Spanish premium tinned seafood is also referred to as latas or conservas. From mussels in escabeche, to sardines and berberechos, to cockles or octopus, the options and flavors are amazingly diverse. The products that we feature at Cúrate, La Bodega and Cúrate at Home are sourced sustainably from the Mediterranean Sea or the Atlantic Ocean, and packed with traditional methods, often by hand. For these recipes, our culinary team features two of our favorite products – Ventresca Tuna from Olasagasti and Sardines from Espinaler. The best part is that these summer recipes with conservas require no cooking – perfect for hot days when you don’t want to warm up the kitchen! Make sure to tag us with your finished dish on Instagram using #cookingwithcúrate!
RECIPES
Easy Summer Sardine Dip
Ingredients
- 1 tin Espinaler sardines
- 1/2 cup plain greek yogurt
- 1 tablespoon mayonnaise
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 teaspoon pimenton
- 1 teaspoon dill, chopped
- 1/2 teaspoon tarragon, chopped
- 1/2 teaspoon mint, chopped
- 1 1/2 teaspoons salt
Directions
- Open the tin of sardines and empty the entire tin into a bowl.
- Smash the sardines using a fork, for about 2 minutes, until they become paste-like.
- Add in the rest of the ingredients and fold everything together until it is completely combined.
- Serve immediately or refridgerate for up to 7 days.
Preserved Tuna and Chickpea Salad
Ingredients
- 1/2 pound baby potatoes
- 8 whole okra, quarted
- 1 large tomato, cut into ½ inch pieces
- 2 ears corn, kernels cut from the cob
- 3 teaspoons olive oil
- 1 tin (4 oz) preserved tuna in olive oil, oil reserved
- 1 can (15.5 oz) chickpeas, rinsed and drained
- 1 teaspoon tarragon, chopped
- 1 teaspoon dill, chopped
- 1 teaspoon basil, chopped
- zest of 1 lemon
- 1 teaspoon salt
- for dressing:
- 2 egg yolks
- 1/2 cup mild extra virgin olive oil such as arbequina
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons kosher salt
- 1 small clove of garlic
- oil from the preserved tuna tin
Directions
- This recipe is divided into 2 parts, the salad components and the dressing. For the salad, cook baby potatoes in salted water until tender. Once cooked, cut them in half and cool them in the refrigerator.
- Sear the okra, cut side down over medium high heat with 2 teaspoons of olive oil for 2-3 minutes until golden brown, flip and sear for an additional minute, remove from the pan and place into a large mixing bowl.
- Return the pan to the heat, add 1 teaspoon of olive oil and sear the corn for 2 minutes, stirring it occasionally. Place the corn into the bowl with the okra. Place the bowl into the refrigerator while and continue on to make the dressing.
- A hand blender or food processor is needed for the dressing. If using a hand blender, place all ingredients except the oil into a tall, skinny container such as a 4 cup liquid measuring cup. If using a food processor, place the same ingredients into the bowl of the blender and place the lid on top. Combine the tuna oil and regular oil in a separate container. In both scenarios begin blending and slowly stream in the oil until the dressing is emulsified and thick.
- Remove the mixing bowl from the fridge and combine all salad ingredients into the bowl. Add ¼ cup of dressing, adding more or less depending on preference. Thoroughly combine all ingredients and adjust the salt to taste. Save the remainder of dressing and use it on sandwiches and salads for up to 1 week.