Serves: 4 | Prep: 10 mins | No Cook Recipe
Many a Spanish tapa trail starts with exceptional canned seafood and a Rias Baixas wine. Galicia’s estuaries or Rías make seafood abundant. In Dublin, we have spotted the trend in places like Uno Mas and The Woolen Mills. Splurge on 3 or 4 cans of nice seafood, serve with some lemons, plain potato crisps, sliced piquillo peppers (or roasted peppers), guindillas (pickled chilies), etc. and don’t forget the toothpicks. In Dublin, Uno Mas, Sheridans and Taste of Spain all offer great cans. Uno Mas has the coveted Galician brand Portomar and Sheridans hasOrtiz from the Basque Country and Ria de Arosa from Galicia. Irish brand Shines has some delicious canned seafood too! You can also find canned seafood in your local supermarket. Add some smoked salmon or a trout pate also if you wish.
INGREDIENTS
1 Ortiz bonito tuna or Shines tuna can
1 bottle piquillo pepper (or bottle roasted peppers)
1 can of guindillas (green pickled peppers)
1 bottle of anchovies in oil 1 Ortiz sardines in olive oil Bag of Keoghs sea salt
potato chips
1 Portomar mussels in
scalllop sauce
1 Portomar squid can
1 sliced baguette
1 avocado, smashed
Tomato “caviar” from 2
tomatoes (recipe below)
Olives
Lemons, quartered
METHOD
To make “tomato caviar”, take out the seeds out of the tomatoes carefully without damaging them and put them in a bowl. Peel and de-stone the avocado, place in a bowl and mash. Open the cans and place on wooden chopping boards. Slice the piquillo peppers or roasted canned peppers and place on a small plate. Place olives in a bowl. Serve with quartered lemons, crips and toothpicks.
People can mix and match their own tapas. Some favorites:
Pepper and tuna tostas
Potato crisp with a mussel
Toasted bread slice with piquillo peppers and bonito
Gilda: pickled pepper, anchovy and olive
Toasted bread slice with avocado, sardines and tomato seeds