The aperitif with no preparation in our collection of seafood pâtés

Some days you do not feel like preparing anything and still want to put something good on the table. That is what seafood pâtés are for: open the tin, spread it on toast and you have an aperitif with all the flavour of the sea. Here we have gathered pâtés and creams of spider crab, swimming crab, lobster, shrimp, mussel, octopus, cockle and oyster.

A seafood pâté is concentrated seafood

A good pâté is not a filling with a hint of the sea: it is seafood meat blended and bound with just enough to make it spreadable. That is why it goes so far. A teaspoon on toast is enough, and a small tin makes several toasts. Check the first ingredient on the label: if it is the seafood, you are on the right track.

Choose your pâté

• Crustaceans: spider crab, swimming crab (nécora) and shrimp from O Submarino, and lobster from Agromar. The most intense and most sought-after, with the iodine flavour of the brown meat.
• Shellfish with chestnut: cockle and oyster from O Submarino, with Galician chestnut, which adds a gentle sweetness and rounds off the iodine.
• Mussel and octopus: the Sotavento versions, milder and easy to pair.
• Creams and mousses: Rosara's seafood cream and mousse, lighter in texture, for spreading or cooking.

How to serve it

On toast or a crispbread, in a vol-au-vent, filling a boiled egg or as the base of a canapé topped with a prawn. The seafood cream also works as a sauce: a spoonful in a rice dish or pasta transforms the plate. With a cold albariño or a sparkling wine.

Before serving

Cool but not fridge-cold: take it out ten minutes beforehand so it recovers its texture and aroma. Once opened, keep it covered in the fridge and eat it within two or three days.

If you are looking for whole seafood meat, see our collection of canned crustaceans, and the full range in canned seafood.

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