Of the many grand experiences I’ve enjoyed in past trips to Spain, toward the top of the list (after the wines of course) is the remarkable cochina the country is famous for: paella, jamon, gazpacho, calcots, tapas etc.  Travel to enough tapas bars and soon enough you’ll be confronted with what appears to be seafood in a can.  Really!

For most of us in the US, our experience with canned seafood is reduced to Mom’s StarKist tuna sandwiches as the crux of your school lunch or that can of smoked oysters in college when you were hungry and that’s all there was left in the world at 3 AM.  Therefore, it is a reasonable thing to assume that a simple can of mussels is just that.  Rest assured, in Spain, canned seafood is a fine art!

First of all, to have really good canned seafood, you have to start with great fresh ingredients.  Surrounded by mostly sea, Spain has an embarrassment of riches in that department.  Take those mejillones (mussels) for example.  Select the choicest ten or so large ones and can them at the height of freshness in top notch olive oil (Spain has plenty of this too) and over time something magical happens.  The flavors mingle and marinate.  The canning process seems to tenderize them too and amplifies their richness.  What comes out the can is nothing short of heavenly, briny goodness!

I’ve been fortunate enough to sample a delectable array of conservas like razor clams, scallops, tuna, cockles, squid and white anchovies.  These are best enjoyed with crisp Spanish whites like zesty Albarino, a fizzy Txakoli or a chilly glass of Fino Sherry.  Cheers!

Jim Greeley, WS SWFL

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