"A typical Sunday lunch at my house in Barcelona began with an aperitif of olives, canned seafood, and vermouth. "
- Chef Marc Vidal, Boqueria
Chefs have known for a long time that some of the highest quality seafood comes in a can. In Spain, canning seafood is considered gourmet. They take fresh seafood, add just a touch of sea salt and preserve them in their own juices or premium olive oil. The result is something you can keep in your pantry and serve for tapas.
Barcelona native Marc Vidal, who is the new executive chef at Boqueria in New York, shares 5 of his favorite canned seafoods and serving suggestions.