photo by Andy Suarez
The fifth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in Ink
1 avocado, small dice
2 whole tomatoes, small dice
1 small red onion, small dice
½ jalapeño, seedless
½ bunch of cilantro
2 limes
1 cup ketchup
1 cup tomato juice
1 tbsp tomato paste
1 tbsp Tabasco hot sauce
salt & pepper to taste
scallions for garnish
crackers (saltines) or tortilla chips
Directions
1. Cut avocado, tomatoes, onion, jalapeño and chop cilantro and mix with lime juice.
2. In a mixing bowl mix together tomato juice, ketchup, tomato paste and Tabasco until smooth with a soup-like consistency.
3. Mix all ingredients together and then finally add squid in ink. Season to taste.
4. Serve cold with crackers or tortilla chips.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The fourth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in American Sauce
Donostia Foods Cantabrian Anchovies
1 pizza crust or pita bread
1 cup Donostia Foods Extra Virgin Olive Oil
1 cup garlic
1 tbsp rosemary
¼ cup Donostia Foods Manzanilla Olives
¼ cup Donostia Foods Piquillo Peppers
½ cup mozzarella cheese
salt to taste
Directions
1. Combine garlic and olive oil in a saucepan and bring oil to boil. Remove from heat when boiling. Allow to cool and mix rosemary and salt. Blend until smooth.
2. Warm flatbread ahead of time in oven for a 1 minute at 325F.
3. Spread the garlic rosemary spread on the flatbread.
4. Top with olives, piquillo peppers, anchovies, squid and mozzarella and cook for 5 minutes at 325F.
5. Serve hot.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The third in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Cockles in Brine
2 red beets
2 small radishes
¼ cup feta or goat cheese
1 cup Donostia Foods Extra Virgin Olive Oil
¼ cup honey
½ cup Donostia Foods Sherry Vinegar
2 tbsp lemon juice
1 tbsp orange juice
mixed greens (salad) of your choosing
salt and pepper to taste
Directions
1. Bring a pot of water to boil and boil beets for 15 mins. Let cool.
2. Combine olive oil, honey, sherry vinegar, orange and lemon juice to make dressing. Season to taste.
3. Peel beets and cut to medium dice.
4. Slice radishes and mix with greens and dressing.
5. Top salad with beets and cockles. Serve.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The second in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Succulent razor shell clams are a favorite on Spanish tables, rich in flavor and nutrients. Try this quick and simple recipe to delight all your friends.
Ingredients
Donostia Foods Razor Shell Clams
½ cup Donostia Foods Extra Virgin Olive Oil
6 cloves garlic, minced
¼ cup white wine
Donostia Foods Piment d'Espelette
parsley
Directions
1. Heat olive oil and warm razor shell clams.
2. Add white wine and allow to simmer.
3. Once wine has been infused, add garlic and continue to cook.
4. Remove from heat and add piment d'Espelette and parsley.
5. Serve hot.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
This is the first in our new series of recipes in collaboration with chef Andy Suarez. The chef has put together a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in Ink
1 pack of small tortillas
2 whole tomatoes
1 small red onion
½ jalapeño, seedless
½ bunch of cilantro
1 whole mango
lime juice
salt & pepper to taste
chives or scallions for garnish
Directions
1. Heat oil for fryer to 350F. Use vegetable oil or canola oil.
2. Dice tomatoes, onion, jalapeño and mango and mix together to make pico de gallo.
3. Rinse cilantro and chop. Mix cilantro with other ingredients and add the lime juice. Season to taste.
4. Fry whole tortilla to make tostadas and let it cool down. Wait until tortilla is not hot and top with mango Pico de Gallo. Add Calamares en Tinta and garnish with scallions or chives.
5. Serve cold or room temperature.
Follow Chef Suarez on Instagram for additional culinary creations.
After a prolonged delay that served to generate even more anxious anticipation for the additional succulent seafood promised several months ago, the moment has arrived: new tinned Spanish seafood conservas are on our shelves and ready to be shipped.
What are these new additions? Thanks for asking:
- Razor Shell Clams in Brine (Navajas al Natural). Meaty razor clams hand-packed in the traditional method, try warming them with garlic and smoked paprika for an excellent appetizer.
- Cockles in Brine (Berberechos al Natural). Try our cockles conservas ceviche for a simple serving suggestion sure to delight all friends and lovers.
- Squid in American Sauce (Calamares en Salsa Americana). Tender squid pieces are one of the most popular seafood products in Spain; served in "American Sauce", this unique tapa is ready to serve straight from the tin.
- Squid in Ink (Calamares en Tinta). Even more tender squid pieces, this time in an inky sauce with tomato and spices, ready to be warmed and served atop pasta or a piece of crusty bread.
In the coming weeks, keep an eye out for new serving suggestions for these from Chef Andy Suarez, or check out all of our new offerings (some non-food items included) in our aptly named new product collection.
Roast potatoes in the oven. Need a simple, three-ingredient recipe for such an activity? Follow the link below to The Recipe Rebel. Once the potatoes are roasted to your desired level, open a tin or two of squid in American sauce and top the potatoes with said sauce. Add cheese or other ingredients as you feel is appropriate.
Ingredients available on this very website:
Olive oil, garlic, white wine, peppers, and squid in ink all come together to make a simple, flavorful sauce in just a few minutes of prep time. Click the link at the bottom of the page for the full recipe from My Kitchen in Spain. Will you regret it? No. No, you will not.
Ingredients available on this very website:
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Yes, ceviche-ish would be a more apt description of this appetizer recipe. However, the tiny yet plump sweet cockles (berberechos) are freshly caught just before they go into the tins, and the time spent marinating there, in anticipation of being used in this very recipe, only serves to enhance their flavor.
Total Time: 10 minutes.
1. Drain a tin of cockles (berberechos) and add fresh lime juice, diced tomatoes, red onions, avocado. Toss around a little. Top with fresh cilantro and smoked paprika. Chill for a bit. Add some croutons for crunch.
2. You'll notice the lack of specificity in the amounts for each ingredient. This is purposeful. Adapt proportions to your liking. Make it your own.
3. Serve in the handy tins the cockles arrive in, to the delight of all.
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Just look at the photo. You'll like this.
Total Time: Several minutes. But, you'll have to open a bottle of white wine for cooking, so you'll get to enjoy that during these minutes, so you won't mind at all.
1. Heat olive oil and garlic in a pan for a few minutes, add a bit of white wine for a few more minutes, then add a couple of cans of razor shell clams (drained).
2. Top with smoked paprika, and toss about to get the razor clams coated in sauce.
3. Plate and top with a touch of parsley.
A variation of this recipe from Saveur.
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photo by Andy Suarez
Chef Andy Suarez put together this tapa, sure to elicit oohs and aahs from all who taste it, with a selection of Donostia Foods products.
You can follow Chef Suarez on Instagram for additional culinary creations, or book a cooking class with him in Chicago via Cozymeal. You'll also find him at special events at the Art Institute of Chicago.
Ingredients used and available for order on this very website:
