Recipes with preserves allow us to enjoy the best of our gastronomy. In Spain there is a wide variety of canned products that can be added to all types of recipes. At Your Spanish Shop we offer you a wide selection of products, with the possibility of sending them to different countries.
Recipes with preserves that are easy to prepare
Mediterranean Salad with Canned Tuna:
1 can of tuna in oil or water.
1 can of cooked chickpeas.
1 can of green or black olives.
1 can of bell peppers.
Olive oil.
Vinegar.
Salt and pepper.
1 red onion (optional).
Chopped fresh parsley (optional).
Drain the tuna and place it in a large bowl.
Drain the chickpeas and add them to the bowl.
Cut the bell peppers into strips and add to the bowl.
If you decide to use red onion, chop it finely and add it.
Add olives to taste.
Mix all the ingredients and season with olive oil, vinegar, salt and pepper to taste.
Serve fresh, sprinkling chopped parsley on top if desired.
Pasta with Canned Sardines:
1 can of sardines in oil.
200 g pasta (such as spaghetti or linguine).
2 cloves of garlic, minced.
1 can of whole or crushed tomatoes.
Chopped red chili to taste (optional).
Salt and pepper.
Olive oil.
Grated cheese (optional).
Cook the pasta according to package instructions.
While the pasta is cooking, heat a little olive oil in a frying pan.
Add the chopped garlic and, if desired, the red chili. Sauté until the garlic is golden.
Add the tomatoes from the can, mashing them with a fork if they are whole. Cook over medium heat until the sauce has reduced and thickened slightly.
Add the drained sardines to the pan and mix well. Cook for a few minutes until hot.
Drain the pasta and add it to the pan. Mix well so that the pasta is coated with the sauce.
Serve hot, sprinkling with grated cheese if you prefer.
Corn and Tuna Salad:
1 can of tuna in oil or water.
1 can of sweet corn.
1 can of green or black olives.
1 can of bell peppers or piquillo peppers.
1 fresh cucumber.
Olive oil.
Vinegar.
Salt and pepper.
1 spring onion or chive.
Chopped fresh parsley.
Drain the tuna and corn and place them in a large bowl.
If you decide to use chives, finely chop them and add them to the bowl.
Cut the cucumber into slices or cubes and add to the bowl.
Cut the peppers into strips and add to the bowl.
Add olives to taste.
Mix all ingredients.
Prepare a vinaigrette by mixing olive oil, vinegar, salt and pepper to taste.
Dress the salad with the vinaigrette.
Serve fresh, sprinkling chopped parsley on top.
Potato Omelette with Canned Onion:
1 can of canned potatoes.
1 can of canned caramelized onion.
4 eggs.
Salt and pepper.
Olive oil.
Drain the potatoes and onion well.
In a frying pan with a little oil, sauté the potatoes and onion until golden.
In a bowl, beat the eggs and season with salt and pepper.
Add the potatoes and onion to the bowl with the beaten eggs and mix well.
In the same pan, add a little more oil and pour the egg, potato and onion mixture.
Cook over medium-low heat until the base is golden brown and then turn over with the help of a plate to cook the other side.
Once golden on both sides and well cooked inside, serve hot.
Cold cream of canned peas:
1 can of peas.
1 leek.
1 small potato.
500 ml of vegetable broth.
Salt, pepper and olive oil.
Double cream or Greek yogurt to serve (optional).
In a frying pan with a little oil, sauté the chopped leek until translucent.
Add the peeled and diced potato.
Drain the peas and add them to the pan.
Pour in the vegetable broth and let cook until the potato is tender.
Blend with a blender until you obtain a homogeneous cream.
Season with salt and pepper to taste.
Refrigerate for a couple of hours.
Serve cold, with a splash of heavy cream or a dollop of Greek yogurt if you wish.
Rice with canned mussels:
1 can of pickled or natural mussels.
200 g of rice.
1 red pepper.
1 garlic.
1 onion.
750 ml of broth (can be fish or vegetable).
Olive oil, salt and pepper.
Chopped parsley to decorate.
In a saucepan, sauté the chopped onion, garlic and pepper with a little oil until tender.
Add the rice and stir to coat it with the oil and vegetables.
Pour in the hot broth and stir occasionally.
When the rice is almost done, add the drained mussels.
Cook for a few more minutes until the rice is ready.
Season with salt and pepper to taste.
Serve hot sprinkled with a little chopped parsley.
These are some recipes that will allow you to enjoy some of the best preserves in our country. In our online store you will find a wide variety of products.