Having a good pantry of preserves at home can save your night. Whether with an unexpected dinner, a quick snack or a few appetizers before the meal.
If you need ideas for your dinner, chef Dani García has shown at an event with Albo how to use these canned food with several easy, quick and simple recipes that will leave all diners speechless, as our colleagues from Directo al Paladar tell us.
Octopus with olive, limeña causa and sorrel leaves
Ingredients
- 120 grams of canned cooked octopus.
- 70 grams of Lima causa.
- 15 grams of olive mayonnaise.
- Black flake salt.
- Sorrel leaves.
To get this recipe we just have to sear the grilled octopus and decorate it with the causa limeña puree and dots of mayonnaise, as we see in the image. Finally, the dish is crowned with salt and sorrel, which gives it the effect gourmet more sophisticated.
To achieve a good Lima cause we have to mix mashed potato with a chili base and lemon juice, and then reserve it cold. As for the black olive mayonnaise, it is as simple as adding these fruits to our classic sauce recipe or following this proposal from Straight to the Palate.
Russian salad with quail eggs and tuna
Ingredients for one serving
- 220 grams of Russian salad.
- 80 grams of mayonnaise.
- 1 scolds.
- 12 grams of arbequina oil.
- 0.2 grams of sichimi togarashi.
- 1 gram of garlic chips.
- 8 fried parsley leaves.
- Salt flakes.
- 6 fried quail eggs.
- 2 cans of canned tuna.
One of Dani García's specialties is the Russian salad and he has made it clear that, although his recipe seems luxurious, the ingredients are common and very easy to find. Straight to the Palate He tells us how to make the base mayonnaise and the garlic chips, which are responsible for giving all the flavor to this dish. To make the salad, the culinary artist uses 2.4 kilos of clean and peeled parmentina potatoes, which he cooks and mashes with whisks.
Next, add a can of pitted anchovy-flavored green olives and their juice, the cooked quail egg and 400 grams of canned tuna. When the mixture is finished and warm, add the mayonnaise and salt, and then keep it cold. It is plated by adding the rest of the ingredients on top in an orderly and beautiful way.
Edamame guaca with burrata and tuna
Ingredients
- Avocado.
- Onion.
- Extra virgin olive oil.
- Tomatoes.
- Jalapenos.
- Cilantro.
- Lime juice.
- Salt.
- Cooked edamame.
- Burrata.
- Nori seaweed powder.
- Fresh herbs.
- Canned tuna.
- Nachos.
This recipe consists of making an old-fashioned guacamole, mashing avocados and adding pico de gallo with onion, tomato and oil, jalapenos and lime juice. However, Dani García gives it a more special touch by topping it with edamame, herbs, nori seaweed and a fresh burrata mixed with tuna, which combines perfectly with the avocado base.
Octopus splash
Ingredients
- Canned octopus.
- Half a red pepper and half a green pepper.
- Half an onion.
- A small tomato.
- Olive oil.
- An egg.
- Dijon mustard.
- Salt and pepper.
This Andalusian chef's salpicón stands out for using little mayonnaise, which is emulsified with the oil from the can of octopus itself and a little Dijon mustard. This recipe is one of the easiest to make at home. You just have to mix the octopus with the chopped vegetables and seasonings. Then it is served with the mayonnaise made on top. ¡Bonus tip! If you make the salpicón the night before you can separate the juice with a strainer and use it to make the mayonnaise.
Anchovies with truffle
Ingredients
- A can of canned anchovies.
- Black truffle, natural, in oil or mixed with mayonnaise or butter.
- Elderflower (optional).
Dani García's signature dish that we can eat at his restaurant Lobito de Mar is now also made at home from preserves. A delicacy of the sea and mountains translated into its version low-cost. To do this we have to make mayonnaise with black truffle and present it with the anchovies on a beautiful plate.
Anchovy, tomato and lardo toasts
Ingredients
- 5 sourdough bread toasts.
- 5 ripe tomatoes.
- 3 cans of anchovy in extra virgin olive oil.
- Lardo.
- Chopped chives
We grate the tomato with the help of a grater and place it in a bowl that we season with extra virgin olive oil and salt. When the mixture is made, spread it on the toast with the help of a spoon. Next we place the anchovies on the tomato. To top the dish we add lardo sheets that we sweat with the help of a blowtorch and finish with chopped chives on top.
Octopus and spiced yogurt tabbouleh
Ingredients
- 200 grams of Greek yogurt.
- Cumin powder.
- Freshly ground black pepper.
- Arbequina oil.
- Salt.
- 250 grams of cooked couscous.
- 20 grams of chopped green and red pepper.
- 20 grams of chopped tomato.
- Chopped parsley.
- Sherry vinegar.
- 5 cans of octopus in extra virgin olive oil.
- Fresh parsley leaves.
The first step is to create the sauce, mixing the Greek yogurt with cumin, pepper, oil and salt and letting it sit in a bottle until ready to use. Then we use a bowl to combine the cous cous with the chopped vegetables, season it to taste and mix with the octopus. To plate it, we first place the yogurt and the tabbouleh and octopus mixture on top, crowning it with a few hours of parsley.
Of course, we cannot say that canned food does not have a future and possibilities in our pantry, far beyond being an easy snack. It is an ideal way to incorporate new ingredients into our recipes, especially fish and seafood such as octopus, tuna or anchovies. Are you up to trying these ideas born from the mind of Dani García?
