The slow-cooked stew already made, in our collection of ready meals with seafood

Fabes with clams or chickpeas with lobster call for hours over a low flame and a good seafood stock. In a tin they arrive already stewed, with the pulses just right and the broth thickened, ready to heat and serve. It is the way to have a Sunday dish on any ordinary Tuesday.

Why they work so well in a tin

Spoon stews are among the few dishes that improve with resting: the pulses finish absorbing the broth and the flavours settle. The tin does exactly that, so the result does not taste reheated but like a dish from the day before, which is when it is at its best.

Choose your dish

• Pulses with seafood: Agromar's fabes with clams, Asturian style; Rosara's judión beans with clams and beans with clams and mushrooms; and La Catedral de Navarra's chickpeas with lobster. Complete spoon dishes.
• Stuffed vegetables: piquillo peppers stuffed with lobster and scallops, peppers stuffed with seafood, artichokes stuffed with seafood and asparagus stuffed with lobster, all from Rosara. For a first course or a hot starter.
• Something different: Rosara's seafood ramen soup, a Japanese-inspired broth ready in minutes.

How to prepare them

Stews in a pan over a low heat, stirring gently so as not to break the pulses; if they thicken, add a splash of water. Stuffed vegetables are best in the oven for a few minutes with their sauce on top, as the microwave softens the pepper. With bread for the sauce and a full-bodied white.

If you are looking for more ready-to-serve recipes, see our full collection of ready meals, and uncooked seafood in canned seafood.

Add your favourite tins to the basket and receive them in 24-48 hours.