At this year’s edition of famed Madrid gastronomic conference Madrid Fusion, acclaimed Spanish chefs Pepe Solla and Rodrigo de la Calle demonstrated a huge variety of different culinary applications for Spain’s excellent fish and seafood preserves.
You don’t need a Michelin star however to know how to turn these quality, popular products into delicious bites, especially when you’re dealing with the delicious preserved Spanish anchovies and sardines. Trust me, they’re like nothing you’ve ever tried anywhere else.
Try these simple and speedy recipes for turning these wildly popular Spanish product into delicious tapas and pinchos that will keep you coming back for more.
Spanish preserved sardines in tomato and pepper sauce (Sardinas en conserva con salsa de tomate)
Chili pepper and anchovy skewers (Gilda)