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Mar 26, 2010 11:08 AM

Smuggled Spanish Canned Goods Ideas

My father just returned from a ten day trip in Spain (Madrid and Barcelona). While on his vacation he promised to eat his heart out and return with any and all food items he could smuggle in without buying another piece of luggage. Always a man of his word he arrive with Vacuum seal jamón ibérico (iberico ham), a Spanish version of sopressata, tinned razor clams, marinated mussels, tinned baby eels, and one item I completely baffled by-a whole tinned partridge!

I know that the other goods will only require some great bread, possibly a small cheese assortment with accoutrement (nuts/olives/etc.) and a great bottle of wine so we can go to town. My only issue is how to fully enjoy the canned bird! Should it be added to another dish, tasted on its own-since I'm sure it's fully cooked and possibly marinated...I'm at a loss.

Any suggestions would be greatly appreciated!

Cheers :)

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  1. I asked my husband to bring me back some of those baby eels last year and I'm embarassed to saw they are still in their can literally staring me in the face; I can't bring myself to eat them. I'd love some encouragement as to how absolutely wonderful they are so that I can perhaps close my eyes and enjoy them!

    2 Replies
    1. re: DGresh

      I was also hoping to get some inspiration for preparing those lil guys :)

      1. re: rachel12

        Ok so I have a plan of attack, they will be washed patted dry and cooked with olive oil garlic and crushed red-pepper flakes, I may add a splash of white wine for good measure. I'm serving that on a bed of arugula and digging in :)

    2. Is the partridge pickled? ¿Perdiz en escabeche?

      4 Replies
      1. re: Mr. Roboto

        " Perdiz en escabechada"-as I see directly off the tin.

        1. re: rachel12

          You can add it to a salad, incorporating the pickling brine (escabeche) into the dressing. Or cook a pot of white (or red) kidney beans (alubias), adding the partridge (cut up) and the escabeche to season the dish.

          1. re: Mr. Roboto

            So you suggest it roughly be used like tuna preserved in oilve oil?

            1. re: rachel12

              Well. that would be one way of using it.

              If you have a basic understanding of culinary Spanish, there is a good deal of recipes on the internet using canned partridge.