In DAP are great defenders of preserves. We love preparing them at home but also investing in a good pantry to set up a quick snack, fix a dinner or surprise with tasty appetizers easily. And they can also be a fantastic ingredient for cooking more elaborate dishes, worthy even of a Michelin-starred chef.
Dani García has served as ambassador of Conservas Albo, a mythical Spanish brand in the canning industry that recently celebrated its 150th anniversary. and he has done it visiting their luxury productswith recipes like the ones you have shared with us.
In an event held at the BiBo restaurant in Madrid, the cannery wanted to celebrate its anniversary by relying on the cooking style displayed by Dani García in his best-known dishes, in which the presence of the sea is never missing for its Andalusian connection, but always playing with touches of other gastronomic cultures.
García acknowledged that the brand’s values match his way of understanding cooking, and defended the versatility of the world of cans, so appreciated at home. But just as a canned mussels saves your night in 30 secondsyou can also prepare great dishes with them.
Serve as a first example the amazing mussels in partridge marinade and potato chips, a very simple lid to recreate but that elevates the category of one of the most typical cans that we all have at home. The sea/land combination of the escabeche and the unmistakable touch of homemade chips is an idea that is undoubtedly worth recreating at home, which we can even serve with a container that matches the recipe.
Three Dani García recipes with seafood preserves
Olive octopus, Lima cause and sorrel leaves
BiBo’s version of the Lima cause goes surprisingly well with cooked octopus even when it’s canned. Searing it on the grill it is given a special touch of flavor and texture, and the aromas of the causa purée take us away from the typical Galician or more Mediterranean octopus.
In order not to complicate ourselves too much at home, we can prepare a simpler Lima cause adapted to domestic quantitiesand recreate mayonnaise by adding black olives to our favorite recipe, or use this black garlic aioli.
- Ingredients for 25 g of yellow chili. 27.1 g yellow bell pepper, cleaned (54.2 g raw), 3.39 g white onion, cleaned (4.34 g raw), 0.2031 g garlic, cleaned (0.2708 g raw).
Elaboration. Roast the peppers over direct heat or in the oven, clean and cut into strips. Sauté the onion with the garlic, add the peppers and cook well. Blend with Thermomix or blender and strain. Reserve.
Ingredients for 550 g of ‘Causa BIBO’. 500 g of roasted potato parmentier, 25 g of yellow chili pepper, 17 g of lemon juice, 8 g of salt, causa mix (optional).
- Elaboration. Put the mashed potato in a bowl with the chili base, the causa mix and the lemon juice. Beat with a mixer using the paddle or with rods at minimum speed for 15 minutes. Season with salt, fill a pastry bag and keep cold.
- Ingredients for 1.1 kg of black olive mayonnaise. 120 g of black olives, 780 g of Japanese or common mayonnaise, 0.2 g of xanthan gum (optional), 30 g of olive oil.
Elaboration. Blend all the ingredients in the Thermomix or blender, emulsifying with the xanthan or adding the oil little by little, in a thread. Reserve in a cold bottle.
Ingredients for the final dish. 120 g of canned cooked octopus, 70 g of BIBO causa, 15 g of olive mayonnaise, black flake salt, micro sorrel leaves.
- Elaboration. Sear the octopus on the grill. Pour the causa purée forming eses on the plate and distribute the octopus on top. Decorate with points of olive mayonnaise and finish with a little salt flakes and micro sorrel.
Russian salad with quail eggs and tuna
Dani García’s Russian salad is one of the star dishes of his kitchen, which here demonstrated how it can be made a fancy bite using common ingredients and humble that we can all have at home. We were able to try it in a tapa or snack version, on a scolding base and with a perfectly fried quail egg per unit.
The key is in the softness of the salad, without variations, very sweet, and how the egg yolk melts with it when biting. The crunchiness of the bread, the fried garlic and the parsley provide a contrast of textures that makes the final difference. To adapt the recipe in a homemade version, all you have to do is divide the amounts of ingredientsor simply use the chef’s idea to adapt it to our own salad.
- Ingredients for 2,250 kg of mayonnaise base. 500 g of pasteurized egg 1,750 kg of sunflower oil, 8 g of fine salt, 9 g of sherry vinegar.
Elaboration. Emulsify the mayonnaise using a turmix or current blender in the usual way and keep cold.
Ingredients for 4,350 kg of salad. 2.4 kg of clean and shelled Parmentina potatoes, 340 g of chopped green pitted anchovy flavor olives, 170 g of olive juice, 280 g of chopped boiled egg, 400 g of canned tuna, 800 g of mayonnaise base.
Elaboration. Wash the potatoes and cook with water and salt. Drain well and when hot crush with the help of a rod. Add the olives and the boiled egg and keep moving. – Add the tuna and the juice of the olives and keep stirring until well mixed. Finally, as the mixture will already be warm, we will add the mayonnaise little by little. Season with salt, cover with film and refrigerate until serving.
Ingredients for garlic chips. 1 kg of laminated peeled garlic, 500 ml of mild olive oil, 10 g of fine salt.
Elaboration. Blanch the garlic 3 times starting from cold water. Cool under running water and dry well. Fry the garlic in a pot with olive oil starting at 140º C, gradually raising the temperature until it is slightly golden. You have to take it out a little before so that it does not toast us more than normal. Drain on absorbent paper, add salt and keep warm.
Ingredients for the salad portion. 220 g of Russian salad, 80 g of mayonnaise base, 1 unit of regañà, 12 g of arbequina oil, 0.2 g of sichimi togarashi, 1 g of garlic chips, 8 units of fried parsley leaves, 0.3 g of salt flakes, 6 fried quail eggs.
- Elaboration. Combine the salad with the mayonnaise and plate using a round ring. Top with the fried quail eggs, with the semi-liquid yolk, and distribute the olive oil, the sichimi, the garlic chips, the salt and the fried parsley. Accompany the scold.
Pickled mussels from the Galician estuaries Espinaler – Pack of 5 cans of 10 -12 mussels, medium size – Gourmet canned mussels – Canned mussels for your appetizer
Guaca edamame with burrata and tuna
At the event, Dani García prepared an updated version of his famous ‘guaca edamame’ incorporating canned tuna into the burratapresumably adding a touch of his mayonnaise to create a more balanced and creamy mix, which pairs deliciously well with the base of his version of homemade guacamole.
- Ingredients. Avocado, onion, extra virgin olive oil, tomato, jalapeños, coriander, lime juice, salt, cooked edamame, burrata, nori seaweed powder, fresh herbs and nachos.
- Elaboration. Make a traditional avocado by mashing ripe avocados by adding chopped onion, olive oil, finely diced tomato, chopped jalapenos, and the lime juice. It is preferable to use a traditional malcajete, or a large mortar in its absence. Season with salt and top with the edamame, pieces of fresh burrata, herbs and nori seaweed powder, with the nachos on the side.
This is a new version of an article originally published on July 10, 2019.
Photos | Dani Garcia Group