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“Habitas con Jamón” is a tapa of great renown in Spain. Below you'll find the most typical variation, with another soon to follow in a subsequent post. If you're thinking, what am I supposed to do with these baby broad beans? This is a tasty start.
Total Time: One hour.
Servings: 4-6
1. Drain half of the olive oil from the jar of habitas in a sauce pan and sauté your finely chopped onion. Wait until the onions achieve a delectable golden hue, then proceed to step two.
2. Add garlic, also finely sliced, to the pan, followed by diced ham and bacon until both appear cooked but not completely roasted.
3. Next, add the glass of white wine; once the wine has evaporated add the broad beans with the rest of olive oil from the jar and cook over medium heat for about 2 minutes, removing several times to make sure all ingredients are mixing well. We want them to work together in harmony, to move as one.
4. Serve with fresh French-style bread.
Li'l Tip: The recommended ham is jamón Iberico or jamón serrano, though any good ham will most likely result in an exquisite dish. This is ham we're talking about, tough to go wrong.
Li'l Tip #2: Pairs well with cold beer or red wine.
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The speed record for creating a tasty lunch of exceptional quality featuring tinned seafood? This serving suggestion. A two ingredient, two-step tapa of such exceptional quality, prepared with such ease, you'll be in awe of yourself for having the necessaries on hand so you can prepare it at any moment and solve the "What's for lunch?" question in an instant.
Total Time: 8 seconds. The all-time record.
Servings: 1 (though obviously you can repeat, as needed)
1. Pop the tin of clams and drain the brine.
2. Mix in the chili garlic sauce to taste. Everyone's got their own favored ratio of clams-to-chili-garlic-sauce, and that's great. Be you.
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This tremendous recipe, featuring our tinned mackerel, fire-roasted tomato salad, and now our Calasparra rice comes from Kaley and Mario. A traditional Ecuadorian fish in coconut sauce dish, here featuring tinned fish for obvious reasons. Did I enjoy it for lunch the next day? Immensely.
Total Time: One hour.
Servings: 4-6
1. Pour the Fire-Roasted Tomato and Pimento Salad into a blender, and blend until completely smooth.
2. Dice onion, red bell pepper, green bell pepper, and tomato.
3. Thinly slice basil, green onion, and garlic.
4. Add olive oil into a large pan and wait for it to heat up on high heat.
5. Add garlic into the pan and wait until it’s aromatic 1-2 minutes, then add the onion into the pan. After adding onion, wait for 3 minutes and stir continuously.
6. Next add red bell pepper and green bell. After adding the peppers, wait 5 minutes and stir continuously.
7. Next add in the Roma tomato, stir and wait for 2 minutes. Your stirring should be continuous. Don't stop stirring. That's right, keep stirring. This continuous stirring will be a theme throughout.
8. Now add your blended Fire-Roasted Tomato and Pimento Salad, wait until 70% of the water evaporates, about 5-7 minutes, while stirring continuously.
9. Next add the green onion and wait 2 minutes stir continuously.
10. Lower the heat to medium. Add the coconut milk once the mixture starts to simmer. Let it sit for 10 minutes while stirring often. Yes, you can take a pause from stirring, but you should still get back in there and stir quite a bit.
11. Add the basil into the mixture and stir continuously for 2 minutes.
12. Finally add 3-4 tins of Mackerel. Let simmer until the fish is warm, 2-3 minutes.
13. Serve with your choice of side, traditionally white rice and fried plantain.
Li'l Tip: If the stew isn’t the consistency you'd like add cornstarch to thicken and achieve what you deem the optimal consistency.
*Eagle-eyed rice experts may notice that the rice appearing above is, in fact, not our Calasparra rice. This is true. Given certain occurrences, we had to make do with what was on hand. That said, those same rice experts will agree that Calasparra rice will be great with this recipe.
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Sometimes, you have to make do with what you have on hand. Luckily, if you happen to have a croissant left from your recent trip to the bakery, and a pantry well stocked with a selection of Donostia Foods conservas, all that tinned seafood and peppers and vegetables you know and love, what you behold above can be yours for lunch. Smiles assured with each buttery bite.
Just because you’re short on time doesn’t mean you can’t treat yo’ self.
Total Time: Two, maybe three minutes, depending on how long it takes you to open the package of escalivada and how well toasted you want the croissant.
Servings: One sandwich. Obviously.
1. Toast the croissant to your liking, then slice it open and stuff it with the proportion of ventresca tuna and escalivada you feel works best for your particular croissant in order to keep it structurally sound. Croissants are delicate so proceed with care.
2. Savor the exquisite simplicity and fire-roasted goodness of a sandwich, well made.
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Want the recipe for Rhode Island Clear Chowder, "the purest of the form", from chowder champion and 2-star Michelin chef Michael Cimarusti, harkening back to time with his grandparents in Rhode Island? Just click here, the Internet will do the rest (please see recipe note, below before just clicking there).
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When our clams in brine get a shout out on NPR member station KCRW, it's cause for celebration.
Good Food host Evan Kleiman professed her love for them as a way of getting (just about) as much flavor into her chowder as with fresh clams, but with far more ease. Always nice.
The chowder is discussed on Press Play with Madeline Brand, specifically Rhode Island Clear Chowder, "the purest of the form", absent tomato sauce or cream, light but filling, "the type a fisherman might make on the boat".
The recipe is from chowder champion and 2-star Michelin chef Michael Cimarusti.
RECIPE NOTE: When you're using tins of our clams in brine, 2-3 tins for the recipe as written should do the trick (about 8 servings total). If you want a higher clam ratio, of course, more would work. For the clam juice, use a nice bottled clam juice (Bar Harbor brand is recommended by Ms. Kleiman).
Keep some of our clams in brine on hand in your pantry and whenever the weather turns and the chill in the air calls for chowder, you'll be ready.
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Authentic angulas, in the traditional way. For special occasions, or when you want to make any occasion special. No surimi in sight.
Total Time: 10-15 minutes.
Servings: One tin, one serving. Use more of everything if you have a nice gathering of friends and loved ones.
1. Open a tin of angulas and empty just the oil into a pan, and set aside the delicate and tiny elver eels.
2. While the olive oil is slowly warming, slice garlic as thin as you are able, then add them to the oil.
3. Once you the garlic slices have ever so slightly begun to brown, add the baby eels to the oil and heat briefly.
4. Serve in a small, earthenware dish with a tiny fork, to maintain the diminutive theme.
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A manzanilla olive called Laurence sets forth to find his place in the world, for better or worse. In this episode, his introduction to polite society, Laurence navigates the treacherous environs of a neighborhood cocktail party.
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For less anthropomorphic olives, you're in the right place. See our selection of highly-sought after stuffed manzanilla olives.
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An easy appetizer, an easy lunch, whatever the case may be, this simple combination is superb. And look at that pop of color with the Piment d'Espelette.
Total Time: 2-4 minutes.
Servings: From a tray of escalivada and a tin of Bonito, about 4 servings.
1. Toast your sourdough, and while it's toasting open your tin of Bonito tuna and tray of escalivada.
2. Done toasting? Arrange the above artfully on your slices, and add a dash of piment d'Espelette.
3. Enjoy every bite.
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Your one-stop shop for the sunshine vitamin in its most delicious form, Donostia Foods.
No need to venture to a multitude of sites, vitamin D can be found in our sardines (four different styles), mackerel fillets, Bonito del Norte tuna, and Cantabrian anchovies. Even when skies are grey, get your daily dose of sun, and it tastes great.
Take a look at our full tinned fish collection.
Sure, all of this tinned and jarred fish is conveniently read-to-eat, but perhaps you have a bit of time to put something together so you can really savor all that seafood? Not to worry, we have you covered there, too.
Just check out our recipes and serving suggestions for tinned fish (and more) for an abundance of different ideas.
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From @syabritefood on Instagram, a serving suggestion to elevate the simple classic, baked salmon, with a dressing of our fire-roasted tomato and pimiento salad and mussels in escabeche.
Total Time: 20 minutes.
Servings: Sauce can be spread out over as many salmon fillets as you see fit.
1. Bake the salmon fillet on parchment with lemon, capers and olive oil, 400 degrees, about 12-15 minutes. Before placing lemon slices on top of salmon loin inside parchment, remove lemon seeds to avoid bitter aftertaste. Add ground black pepper to lemon slice and capers or even a pinch of your favorite chili or Piment d'Espelette.
2. Sauté the tomato and pimiento salad with olive oil over medium heat until tomato and pimento portions melt down to make a thick, chunky and savory sauce. Then, mix with a full tin of mussels in escabeche.
3. Blend the escabeche sauce from the tin of mussels well with the tomato and pimiento, and keep at low heat for two minutes before serving.
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Escalivada: fire-roasted eggplant, pimientos, and onion. Slow-cooked and smoky, and here accompanied by a Cantabrian anchovy fillet. Ready to eat, vegan (when not joined by an anchovy), delightfully flavorful.
This simple, traditional appetizer comes together in minutes.
Total Time: Depends on your toaster and desired level of toasting.
Servings: Based on available number of slices of bread. With one tray of escalivada and at least a half of a loaf, we'll say 4 to 6.
1. Slice a fresh loaf of bread in slices of not insignificant thickness, so suitable for absorbing olive oil and flavors of the escalivada, and toast those slices.
2. Dress toast with extra virgin olive oil, if you'd like. Not entirely necessary, but rarely is it wrong to add a touch of olive oil.
3. Layer with escalivada, making sure to mix on each slice a little of the eggplant, peppers, and onions. The ideal spread provides a a taste of each with every bite.
4. Top with a Cantabrian anchovy fillet or two and serve.
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Our tins are, ostensibly, easy-open. But, they're also well sealed, and some have said they may be difficult to open due to arthritis or poor grip or just because of their fantastic seal. Fear not.
We have found a simple and sensible can opener that makes our easy-open tins easy to open for all.
Just pop the tab, get it on the end of the hook, and let leverage do the rest.
We want everyone to enjoy the superb seafood sealed so well within our tins, as easily as possible.
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