{"id":8835,"date":"2024-04-02T10:38:00","date_gmt":"2024-04-02T09:38:00","guid":{"rendered":"https:\/\/pujadosolano.com\/?p=8835"},"modified":"2025-01-27T17:01:25","modified_gmt":"2025-01-27T17:01:25","slug":"classic-appetizers-with-a-gourmet-touch","status":"publish","type":"post","link":"https:\/\/dev.pujadosolano.com\/en\/classic-appetizers-with-a-gourmet-touch\/","title":{"rendered":"Classic appetizers with a Gourmet touch"},"content":{"rendered":"\n<p>Gazpacho, croquettes, patatas bravas\u2026 the classics of Spanish cuisine, right? Today in this blog we propose to reinvent these three traditional recipes with a gourmet twist using canned fish from Pujad\u00f3 Solano. Here we go!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Andalusian gazpacho with anchovy and pickled anchovy<\/strong><\/h2>\n\n\n\n<p>An interesting presentation of the legendary Andalusian gazpacho that will surprise your guests is this proposal by chef David Codina with whom we made a tapas recipe book with our products some time ago.<\/p>\n\n\n\n<p><strong>INGREDIENTS:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cantabrian anchovies from Pujad\u00f3 Solano<\/li>\n\n\n\n<li>Cantabrian anchovies in vinegar from Pujad\u00f3 Solano<\/li>\n\n\n\n<li>Gazpacho<\/li>\n\n\n\n<li>Cherry tomatoes<\/li>\n\n\n\n<li>Olive oil<\/li>\n<\/ul>\n\n\n\n<p><strong>PREPARATION:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Assemble a skewer with pieces of cherry tomatoes, anchovy and anchovy in vinegar.<\/li>\n\n\n\n<li>Dress it with olive oil.<\/li>\n\n\n\n<li>Fill a container with the gazpacho and insert the skewer.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"310\" height=\"434\" src=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Gazpacho-andaluz-con-pincho-de-boqueron-en-vinagre-y-anchoa-del-Cantabrico.webp\" alt=\"Gazpacho andaluz con pincho de boquer\u00f3n en-vinagre y anchoa de Santo\u00f1a\" class=\"wp-image-5246\" srcset=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Gazpacho-andaluz-con-pincho-de-boqueron-en-vinagre-y-anchoa-del-Cantabrico.webp 310w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Gazpacho-andaluz-con-pincho-de-boqueron-en-vinagre-y-anchoa-del-Cantabrico-214x300.webp 214w\" sizes=\"(max-width: 310px) 100vw, 310px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Northern bonito croquettes with anchovy and caper tapenade<\/strong><\/h2>\n\n\n\n<p>Have you ever tried northern bonito croquettes? They are very easy to make, especially if you take our jar of \u201cpieces\u201d of northern bonito, in which it is already crumbled. They are also delicious, and if you top it off with a little anchovy and caper tapenade as a decoration, you will give it an interesting gourmet touch and a contrast of flavour that will delight you.<\/p>\n\n\n\n<p>For this recipe we were inspired by the croquettes from the \u201cWebosfritos\u201d blog:&nbsp;<a href=\"https:\/\/webosfritos.es\/croquetas-de-bonito\/\" rel=\"noreferrer noopener nofollow\" target=\"_blank\">https:\/\/webosfritos.es\/croquetas-de-bonito\/<\/a><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Northern bonito from Pujad\u00f3 Solano (ideally a jar of \u201cpieces\u201d of northern bonito)<\/li>\n\n\n\n<li>75 g butter<\/li>\n\n\n\n<li>170 g of flour<\/li>\n\n\n\n<li>750 ml of whole milk<\/li>\n\n\n\n<li>Breadcrumbs<\/li>\n\n\n\n<li>1 beaten egg<\/li>\n\n\n\n<li>Sunflower oil or olive oil (for frying)<\/li>\n\n\n\n<li>Anchovy and caper tapenade from Pujad\u00f3 Solano (for decoration)<\/li>\n<\/ul>\n\n\n\n<p><strong>PREPARATION<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>We open the can or jar of northern bonito and drain it, separating the oil from the bonito.<\/li>\n\n\n\n<li>We crumble the tuna (unless you already have the jar of crumbled tuna).<\/li>\n\n\n\n<li>In a frying pan, melt the butter with the olive oil from the northern bonito.<\/li>\n\n\n\n<li>Add the flour and mix slowly with a spoon until a dough forms.<\/li>\n\n\n\n<li>We pour milk little by little and without stopping mixing to prevent lumps from forming.<\/li>\n\n\n\n<li>When the dough is ready, add the northern bonito and stir until everything is well integrated.<\/li>\n\n\n\n<li>Pour the mixture into a container and cover it with cling film. Let it rest in the fridge for at least 6 hours.<\/li>\n\n\n\n<li>Once this time has passed, to make the croquettes, take a portion of the dough using a spoon and make a rounded shape with your hands.<\/li>\n\n\n\n<li>We pass them through the beaten egg, and then we coat them in breadcrumbs.<\/li>\n\n\n\n<li>Fry the croquettes in a frying pan with very hot olive or sunflower oil and wait until they turn golden.<\/li>\n<\/ul>\n\n\n\n<p>Finally, to decorate you can add a little anchovy and caper tapenade that will give it a gourmet and delicious touch.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"604\" height=\"371\" src=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Croquetas-de-bonito-y-tapenade-de-anchoa-del-cantabrico.webp\" alt=\"Croquetas de bonito y tapenade de anchoa del cantabrico\" class=\"wp-image-5250\" srcset=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Croquetas-de-bonito-y-tapenade-de-anchoa-del-cantabrico.webp 604w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Croquetas-de-bonito-y-tapenade-de-anchoa-del-cantabrico-600x369.webp 600w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Croquetas-de-bonito-y-tapenade-de-anchoa-del-cantabrico-300x184.webp 300w\" sizes=\"(max-width: 604px) 100vw, 604px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Spicy potato and mussel tapa<\/strong><\/h2>\n\n\n\n<p>A dish similar to the classic patatas bravas but with a creative twist is the one that Jessica from&nbsp;<strong>@cocinando_con_jessica<\/strong>&nbsp;prepared with our mussels in spicy sauce. You can see her post through this link:&nbsp;<a href=\"https:\/\/www.instagram.com\/p\/Cbel-G2jblG\/?utm_source=ig_web_copy_link\" rel=\"noreferrer noopener nofollow\" target=\"_blank\">https:\/\/www.instagram.com\/p\/Cbel-G2jblG\/?utm_source=ig_web_copy_link<\/a><\/p>\n\n\n\n<p><strong>INGREDIENTS<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Potatoes<\/li>\n\n\n\n<li>A can of mussels in spicy sauce from Pujad\u00f3 Solano<\/li>\n\n\n\n<li>Mayonnaise<\/li>\n\n\n\n<li>Coriander for decoration<\/li>\n<\/ul>\n\n\n\n<p><strong>PREPARATION<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, peel and cut the potatoes and cook them in the airfryer or in the oven or frying pan with olive oil.<\/li>\n\n\n\n<li>We drain our can of mussels and mix the sauce with a few tablespoons of mayonnaise.<\/li>\n<\/ul>\n\n\n\n<p>All that remains is to assemble the lid with the potato, the sauce and mayonnaise mixture, and top it with a mussel and chopped cilantro.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Tapa-de-patata-y-mejillones-picantes-1.webp\" alt=\"Tapa de patata y mejillones picantes \n\nUn plato parecido a las patatas bravas cl\u00e1sicas pero con un giro creativo es el que Jessica de @cocinando_con_jessica prepar\u00f3 con nuestros mejillones en salsa picante. Pod\u00e9is ver su publicaci\u00f3n a trav\u00e9s de este enlace: https:\/\/www.instagram.com\/p\/Cbel-G2jblG\/?utm_source=ig_web_copy_link\n\nINGREDIENTES\n\u25cf\tPatatas\n\u25cf\tUna lata de mejillones en salsa picante de Pujad\u00f3 Solano\n\u25cf\tMayonesa\n\u25cf\tCilantro para la decoraci\u00f3n\n\nPREPARACI\u00d3N\n\u25cf\tPrimero pelamos y cortamos las patatas y las cocinamos en la airfryer o en el horno o sart\u00e9n con aceite de oliva. \n\u25cf\tEscurrimos nuestra lata de mejillones y mezclamos la salsa con unas cucharadas de mayonesa. \n\u25cf\tSolo queda montar la tapa con la patata, la mezcla de salsa y mayonesa y encima ponemos un mejill\u00f3n y cilantro picado.\" class=\"wp-image-5258\" srcset=\"https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Tapa-de-patata-y-mejillones-picantes-1.webp 1024w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Tapa-de-patata-y-mejillones-picantes-1-600x450.webp 600w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Tapa-de-patata-y-mejillones-picantes-1-300x225.webp 300w, https:\/\/dev.pujadosolano.com\/wp-content\/uploads\/2024\/04\/Tapa-de-patata-y-mejillones-picantes-1-768x576.webp 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>And that&#8217;s it for our gourmet appetizers with canned fish. As you have seen, they are easy to make and are an interesting alternative to the classic appetizers of our cuisine. What do you think?<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><a href=\"https:\/\/dev.pujadosolano.com\/en\/blog\/gourmet-gift-ideas-for-fathers-day\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gazpacho, croquettes, patatas bravas\u2026 the classics of Spanish cuisine, right? Today in this blog we propose to reinvent these three traditional recipes with a gourmet twist using canned fish from Pujad\u00f3 Solano. Here we go! Andalusian gazpacho with anchovy and pickled anchovy An interesting presentation of the legendary Andalusian gazpacho that will surprise your guests [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5478,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[166],"tags":[176],"class_list":["post-8835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-primera-plantilla"],"_links":{"self":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/posts\/8835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/comments?post=8835"}],"version-history":[{"count":2,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/posts\/8835\/revisions"}],"predecessor-version":[{"id":11131,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/posts\/8835\/revisions\/11131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/media\/5478"}],"wp:attachment":[{"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/media?parent=8835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/categories?post=8835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.pujadosolano.com\/en\/wp-json\/wp\/v2\/tags?post=8835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}