Artisan tinned shellfish
Canned shellfish is highly nutritious, one of the most sustainable food choices, and delicious: try Don Reinaldo tinned oysters on sourdough with cream cheese, chopped parsley and a squeeze of lemon juice, Ramón Peña tinned scallops, octopus or squid in a seafood paella, Angelachu canned razor clams with a splash of salsa straight from the tin.
Are canned shellfish healthy?
All conservas are an excellent source of omega-3 and protein. Tinned mussels also contain vitamins A and B12 for brain and nervous system health, zinc, which helps immunity, metabolism, digestion and skin health and iron, a protection against anaemia and fatigue. Tinned clams are an excellent source of vitamin B12 and iron too. Canned clams also contain selenium which bolsters immunity and phosphorus for strong bones and teeth. Razor clams contain calcium and iron. Cockles are a very good source of vitamin B12 and B6, vitamins the body cannot produce and needs to source from food. B6 is said to be good for brain health and mood. Cockles are also high in iron, selenium and phosphorous. Tinned squid is high in B6, B12, selenium and phosphorous. Canned octopus is a good source of B12, iron, selenium and calcium. Canned scallops are a source of selenium and phosphorous and zinc, which helps immunity, metabolism, digestion and skin health. Canned oysters are a good source of B12, zinc, iron, selenium and copper, which helps the body absorb iron, and assists the immune and nervous system.
How can I eat canned shellfish?
Use two tins of either cockles, clams or razor clams in a spaghetti alle vongole for two. You can add the tinned clams a minute before the end of the cooking time as they are already cooked and only need heated through. Octopus in salsa Gallega - olive oil and paprika - is delicious with just some crusty bread.
On our TikTok, Carmen makes Spanish style rice with the scallops in salsa Gallega: soften down a chopped onion, green pepper and 2 cloves of garlic, add half a grated tomato, some of the salsa Gallega from the tin, then the rice, paprika, saffron and fish stock, and a minute before it is ready add the scallops.
