Recipes using tinned fish and seafood

Do you want to render your guests speechless with an unforgettable starter? Play around with sweet and savory, spicy and soft flavors, using our D.O.P. Mejillón de Galicia mussels as the basis. This sextet is a gift for the senses, and a passport for your journey towards becoming a chef.

At Palacio de Oriente we always insist that the canned sauces should not be thrown away! A good example of their potential is this mussel salad, which is served on a layer of our olive oil pickled sauce. An easy dish, full of vibrant colors, that will be the perfect choice for a summer meal.

Have you ever considered dipping with organic mussels? With this recipe, you will take the art of dipping crunchy snacks into creamy textures to the ultimate level. The secret lies in the fine cauliflower purée and in the soufflé fries. Enjoy!

The best of both shores. This tapa for the senses plays with the smoothness of our extra virgin olive oil and the spicy notes of the Harissa sauce, traditional in Morocco, Tunisia and Algeria. Dare to experiment!

Colorful and always well received. That is our ‘gilda’ made with albacore and Cantabrian-Sea organic anchovy; a healthy and tasty bite. It is so easy to prepare that mistakes are impossible, even if you are not particularly at home in the kitchen!

Is there a more iconic aperitif than vermouth? Take it accompanying our albacore tuna, integrated in an emulsion where it fits perfectly and adds to the strength of the sherry vinegar and the pickled sauce, made using olive oil.

A simple and appealing way to start a meal. The confit potato salad is easy to prepare; it enhances the flavor of the Palacio de Oriente albacore tuna and adds a slightly sweet touch. Also, it is ready in no time!