Amazing Gourmet Tapas

Today we celebrate one of Spain’s most beloved and popular traditions: the tapa. Most bars and restaurants in Spain accompany their clients’ drinks with these types of appetizers. In fact, this tradition has become so important that it has become an essential part of Spanish gastronomy.

For this reason, at Real Conservera Española, we did not want to miss the opportunity to participate in International Tapas Day by showing some of our best kept secret tapas recipes. All of which, being Real Conservera recipes, are gourmet tapas .

Ajoblanco “White Gazpacho” and Cockles


  • 1 Can of Cockles in Brine from Real Conservera Española
  • 200 gr. of Almonds
  • 3 Garlic Cloves
  • 200 gr. of Bread Crumbs Water
  • Extra Virgin Olive Oil Vinegar
  • Salt


Place the bread crumbs in a large bowl, pour some cold water over them and let them rest for a couple of minutes. Next, peel the almonds and boil them for 3-4 minutes. Remove the skin.

Put all of the almonds and garlic cloves in a container, add salt and vinegar to taste and mix with a blender until acheiving a homogenous mixture. Add the olive oil little by little and continue blending. Chill in the fridge for at least 2 hours.

For better presentation, serve the mixture in shot glasses (about half full) and add a couple cockles and parsley or clive.

Mussels with Chantilly Potatoes


  • 600 gr. of Potatoes
  • 500 gr. of Milk
  • 200 gr. of Cooking Cream
  • Olive Oil and Fresh Chive
  • 1 Can of Pickled Fried Mussels from Real Conservera Española


Cook 600 gr. of potatoes with 500 gr. of water and 500 gr. of milk and 200 gr. of cooking cream. Next, blend together and place in a whipped cream dispenser, or similar.

To create an easy and elegant base, place a potato layer in the center of the plate and decorate with fresh chive. Lastly, open a can of Pickled Fried Mussels and place them over the Chantilly potatoes.

Open Sardine Corn Empanada


  • Cornbread Toasts
  • 1 Can of Small Sardines in Olive Oil from Real Conservera Española Onion
  • Red Bell Pepper
  • 1 Garlic Clove White Wine
  • 1 Tablespoon of Sweet Paprika
  • Olive Oil
  • Chive or Parsley
  • Salt


Chop the red bell pepper, onion and garlic and sautée in a pan with some olive oil. Once cooked, add a half-glass of white wine and let cook for 5 minutes. Next, add some sweet paprika. Remove it from the heat after a couple of minutes.

Place some of the cooked vegetables over the toasted cornbread and add the small sardines, chopped chive and some cherry tomatoes (optional).