1 Balsamic Chicken, Slow Cooker (from Stacy Lorenzen, CO).............................. 2
2 Buñuelos De Bacalao (Salt Cod Fritters).............................................................. 3
3 Grilled Calamari with Garlic and Parsley............................................................. 4
4 Gambas al Ajillo (Shrimp with Garlic)................................................................. 5
4 Queso Fundido....................................................................................................... 6
5 Tortas de Aceite (Spanish Olive Oil Crackers with Orange-Blossom Water and Anis Seed)..................................................................................................................... 7
6 Smoked Paprika Prawn Skewers........................................................................... 8
7 Clams with Sherry & Serrano Ham....................................................................... 9
8 Crispy Squid with Capers.................................................................................... 10
9 Flash-fried Prawns with chili, Lemon & Parsley................................................ 11
10 Tortillas de Camarones (Crispy Shrimp Fritters)............................................ 12
11 Seafood Paella.................................................................................................. 13
12 Cod fish with Tomato and Pesto Salad............................................................ 16
13 Grilled Salmon................................................................................................. 17
14 Grilled Scallops with Lemon-Herb Extra-Virgin Olive Oil............................ 18
15 Roasted mackerel............................................................................................. 19
16 Prawns with Romesco sauce............................................................................ 20
17 Lobster and Monkfish Ragout with Asparagus Sauce..................................... 21
18 Rosemary Hake with Almond Oil.................................................................... 22
19 Juicy Fish Stew................................................................................................ 23
20 Marmitako........................................................................................................ 24
21 Bacalao al Pil-Pil............................................................................................. 25
22 Pulpo a Feria.................................................................................................... 26
23 Rodaballo a la Gallega (Galician Turbot)........................................................ 27
24 Salmorejo with Extra Virgin Olive Oil............................................................ 28
25 Chili Cheese Burger made with Extra-Virgin Olive Oil................................. 29
26 Olive oil Chicken Confit.................................................................................. 30
27 Thanksgiving Turkey with Extra-Virgin Olive Oil......................................... 31
28 Barbecued Pork Rib......................................................................................... 33
29 Saffron Chicken Thighs................................................................................... 34
30 Grilled beef tenderloin on a potato pancake.................................................... 35
31 Lamb skewers................................................................................................... 36
Time: 60 minutes
Effort: easy
Yield: Makes about 24 fritters
Ingredients:
½ lb salt cod, soaked 24 hours with 2 water changes
1 medium-sized potato, peeled and sliced thin
1 tablespoon olive oil
¾ cup milk
3 tablespoons all-purpose flour
1 egg
1 heaped tablespoon chopped parsley
2 tablespoons lemon juice
salt and pepper
oil for frying
For the spinach aioli:
4 garlic cloves, peeled and chopped
½ tsp salt
1 egg yolk
¾ cup/3 oz olive oil
a handful of spinach
Put the cod in a pot of water and bring to a simmer. After 10 minutes, remove the cod. When cool, removed the skin and bones (if any).
Put the sliced potatoes in the pot of water and bring to a boil. Cook for 10 minutes or until soft enough to mash.
While the potatoes cook, make the aioli. Put the garlic and salt in a food processor. Grind for 5 seconds. Add egg and blend for about 10 seconds. with the food processor on, slowly pour in the olive oil. Then add the spinach leaves and blend until the leaves are grounded. Keep in the fridge until you are ready to use it.
In the pot, bring the water, milk and olive oil to a boil. Lower the heat and then whisk in the flour until dissolved. Remove the pot from the stove to cool.
Heat oil for frying (about 3 inches) in another pan to bring up to a temperature of about 350F. If you don't have a thermometer, the oil should be hot enough so that it will sizzle when you drop in the batter.
Stir-in the egg, parsley and lemon juice into the flour mixture. Add the mashed potato, mixing well, and finally, the fish. Taste the batter and add salt and pepper as needed. When the oil reaches the right temperature, drop a heaped tablespoon of batter into the oil. Don't crowd the fritters. Fry for about 1 minute or until lightly browned. Scoop out and drain on a paper towel.
Best served warm.
Effort: easy
Yield: 6 servings
Ingredients:
1 3/4 lbs (800g) small squids cleaned
1 tablespoon oil
1 tablespoon of chopped parsley
2 cloves of garlic
1 tablespoon bread crumbs
salt and pepper
Marinade:
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
a few sprigs fresh thyme
1 pinch of pepper
Directions:
Cut squid into strips, leaving the tentacles whole. Put all the pieces in a large bowl. Add a tablespoon of olive oil, salt and pepper.
Coat all the pieces and cook on a hot griddle or cast iron grill. Squid will lose its first water and start to color. Meanwhile, gather the chopped garlic, parsley and breadcrumbs in a bowl and mix.
Add the breadcrumbs onto the flavored squid, stir and leave to brown for a few minutes.
Put the squid in a large bowl and season with oil, vinegar and pepper.
Sprinkle with fresh thyme and leave to cool. Refrigerate until it’s ready to serve.
You can also serve these squid with goat cheese and marinated peppers on a slice of bread.
Time:15 minutes
Effort: easy
Yield: 4 servings
Ingredients:
1/2 cup olive oil
half of one giant head of elephant garlic, roughly chopped
1 teaspoon Spanish paprika
a chili pepper whole
1 pound of shrimp, peeled and de-veined
salt to taste
1 tablespoon minced parsley to garnish
Directions:
Put your oven rack in the middle position and heat to 400 degrees F (200 C).
Add the oil and garlic to a cast iron pan and heat over medium high heat. Fry the garlic until it starts to turn brown around the edges. Add the Spanish paprika and the chili pepper, and stir to combine.
Add the shrimp in a single layer, and then sprinkle with salt. Put the pan in the oven and cook until the shrimp is pink and opaque all the way through (about 2-3 minutes).
Remove the pan from the oven and sprinkle with the parsley. Toss the shrimp to coat with the oil and serve with bread.
Time: 40 minutes
Effort: easy
Yield: 4 servings
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 yellow onion, thinly sliced
1 zucchini, ends trimmed and thinly sliced
1 bottleneck yellow squash, ends trimmed and thinly sliced
1 cup (4 ounces) mozzarella, shredded
1 cup (4 ounces) Monterey Jack, shredded
cilantro, for garnish
Sea salt
2 teaspoons hot sauce
French baguette for serving
Directions:
Sprinkle the zucchini with a few pinches of sea salt. This will help with the squash releasing some of its water.
In an oven proof pan, set over medium heat, add the olive oil. When the oil is hot, add the yellow onion, squash and zucchini. Cook for about 20 minutes, stirring regularly, until it’s caramelized and light brown in color. Mix in the hot sauce to taste. Adjust the salt, keep in mind how salty is the cheese that you’ll be using.
Spread the squash and onion mixture into an even layer. Top with the cheese and transfer to the broiler for about 5 minutes, until the cheese is lightly browned.
Sprinkle the top with a bit of cilantro and serve with French baguette.
5 Tortas de Aceite (Spanish Olive Oil Crackers with
Spanish Tortas de Aceite are traditional crackers individually wrapped in wax paper handmade in Seville. They are crisp and flavored with orange blossom water and anis seed, they are delicious and addictive!.
Time: 60 minutes
Effort: medium
Yield: Makes about 24 crackers
Ingredients:
7 Tbs. warm (120°F) water
6 Tbs. extra-virgin Olive Oil
2 tsp active dry yeast
zest of 1 organic orange (about 1 Tbs.)
1-1/2 tsp orange-blossom water
2 cups unbleached all-purpose flour, plus more for rolling
1/2 tsp fine sea salt
6 Tbs. sugar
2 tsp aniseed
Directions:
Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
In a small bowl, whisk together the warm water, olive oil, yeast, orange zest, and orange-blossom water.
In the bowl of a stand mixer or large mixing bowl, whisk together the flour and salt. Add the olive oil mixture and mix using the dough hook attachment on medium speed for 2 minutes or knead on a lightly floured surface for 5 minutes. Cover with plastic wrap and let the dough rise and relax in a warm place for 30 minutes.
Divide the dough into four equal-size balls. Dust a work surface and a rolling pin with flour and divide one ball of dough into six equal-size balls about the size of a walnut. Roll out the balls into 3-1/2- to 4-inch rounds, picking up the dough and rotating it a quarter turn after each stroke so that the dough does not stick and the cracker will be an even roundish shape. If the dough springs back as you roll, let it rest and start rolling out a second small ball of dough. (As the first ball rests, the gluten will relax and it will be easier to work with.)
Transfer the rounds to the prepared baking sheets and repeat with the remaining dough balls. You will need to bake the crackers in batches.
In a small bowl, combine the sugar and aniseed. Sprinkle a 1 tsp of the sugar mixture over each cracker and tamp down lightly with the bottom of a measuring cup. Prick the crackers all over with a fork or comb and bake until golden brown, about 15 minutes, rotating the baking sheets once from top to bottom and from back to front.
Cool the crackers on racks and store in an airtight container for up to 5 days.
Time: 20 minutes
Effort: easy
Yield: 6 servings
Ingredients:
12 large raw prawns
½ tablespoon smoked Spanish paprika (sweet or hot, whichever you prefer)
2 large garlic cloves, finely chopped
1 tsp cumin seeds, toasted and ground
couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
juice and zest of 1 large lemon
2 tablespoons olive oil
You will also need:
12 mini wooden skewers
Directions:
Soak the skewers in a bowl of water for 10 min. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tablespoon olive oil. Add the prawns and leave to marinate for 15 minutes at room temperature. Then skewer a prawn onto each stick.
Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches.
Season, squeeze over some lemon juice and serve.
Time: 20 minutes
Effort: easy
Yield: serves 6
Ingredients:
1 tablespoon olive oil
½ onion , very finely chopped
1 pound of fresh sweet clams
2 oz. diced serrano ham
2 garlic cloves, finely chopped
1/2 cup fino sherry (or very dry white Rioja whine)
handful of parsley, roughly chopped
Directions:
In a medium pan with a lid, heat the oil and cook the onion for 4-5 minutes until soft. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
Add the clams to the pan with the Sherry or white wine, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that have not open). Sprinkled with parsley and serve immediately.
Time: 40 minutes
Effort: medium
Yield: serves 4
Ingredients:
12 oz baby calamari, cleaned
1 cup plain flour
2 tablespoons caper, drained and finely chopped
1 garlic clove, crushed
4 tablespoons mayonnaise
1 tablespoons Olive Oil
oil for frying
lemon wedges, to serve
Directions:
Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic olive oil and mayonnaise, then place in a serving bowl.
Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.
Remove a handful of calamari from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 minutes until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid.
Serve straight away with the mayonnaise and lemon wedges.
Time: 15 minutes
Effort: easy
Yield: serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
8 12oz large raw prawns, butterflied
2 garlic cloves, thinly sliced or chopped
1 tsp chili flakes
zest and juice 1 lemon
2 tablespoons flat-leaf parsley, chopped
Directions:
Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chili. Stir quickly and keep turning prawns in the pan.
After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 minute more.
Sprinkle over lemon zest and parsley and serve with crusty bread.
Time: 45min
Effort: medium
Yield: serves 6
Ingredients:
1/2 pound small shrimp, peeled
1 clove of minced garlic
2 Spoons of extra-virgin olive oio
1 1/2 cups chickpea flour or regular flour
1 tablespoon chopped fresh flat leaf parsley
3 scallions, white part and a little of the tender green tops, finely chopped
1/2 teaspoon sweet paprika
1 cup of cold water
Salt
Oil for deep-frying
Directions:
Heat the 2 spoons of olive oil in a pan and saute the minced garlic for a minute, add the shrimp and saute for 1 more minute. Set aside and save the juices from the pan.
To make the batter, combine the flour, parsley, scallions and paprika in a bowl or a food processor. Add a pinch of salt, the reserved shrimp juices and the water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.
Remove the batter from the refrigerator, add the shrimp, and mix well.
Pour the olive oil to a depth of about 1 inch into a heavy saute pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters.
When all the fritters are fried, arrange them on a platter and serve immediately
Time: +60 minutes
Effort: significant
Yield: serves 8 - 10
Ingredients:
20-24 raw shell-on king prawns
2 tablespoons extra-virgin olive oil
500g monkfish, cut into chunks
1 small lobster, slice in half
¼ lb clams
1 lb mussels, cleaned
4 cups Short grain rice
1 large onion, finely chopped
1 green pepper chopped
4 garlic cloves, sliced
2 tsp smoked paprika
1 tsp cayenne pepper (optional)
1/4 teaspoon saffron
1/2 cup cooked Lima beans
8 cups stock
1 cup of dry sherry or white wine
salt and pepper to taste
handful parsley leaves, roughly chopped
1 lemon
For the stock:
1 tablespoons olive oil
1 onion, roughly chopped
1 chopped tomatoe
6 garlic cloves, roughly chopped
1 leek
prawns and lobster reserved heads and shells
water
Directions:
Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
Lightly saute the sliced lobster in the paella pan with a ½ spoon of olive oil for 5 minutes. Peel and put aside on a plate leaving juices in the paella pan.
To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, leek, tomato, garlic, and reserved prawns and lobster reserved heads and shells. Cook for 3-4 min, then pour in 2 liters of water and add some parsley and salt. Bring to a boil, then simmer for 30 min. Leave to cool slightly sieve and reserve.
Heat 2 tablespoons olive oil in a paella pan over medium to high heat. Add the garlic cloves, the onion and the green pepper, add to the pan and lightly saute.
Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few minutes each side, then remove and set aside. Add the onion and fry for 4-5 minutes until softened.
Add the garlic, the green pepper, paprika, cayenne (if using) and saffron, cook for 30 seconds.
Stir in the rice and cook for 30 secs to toast. Add the 8 cups of the fish stock and wine. Bring to a boil, then turn down to a simmer and cook, stirring, for about 10 minutes (the rice should still be al dente). Return the monkfish to the pan with the clams, mussels, and cooked Lima beans. Cover the pan and cook on a low heat for another 5-10 minutes until the mussels are open. Finally, add the prawns and lobster pieces and cook on a low heat until the prawns are cooked through (3-5 min). Check the rice and make sure is cooked. Squeeze the lemon over the rice.
Cover with a clean cloth or a breathable cover and let stand for a few minutes off the heat.
Tip: If you like a more moist paella, add more fish stock.
Easy and delicious recipes following the values of the Mediterranean diet: eating with the seasons and using whole foods, and above all, sharing with friends and family.
Effort: easy
Ingredients for 4:
1 pound of cod fish.
2 Tablespoon of extra-virgin olive oil
Lettuce.
1 tomato
a few sprigs of basil
1 tablespoon of grated Parmesan cheese.
1 teaspoon of pine nuts.
1 anchovy.
1 cup of extra-virgin olive oil
Salt
Directions:
In a blender put 1 cup of olive oil, the cheese, the anchovy and basil, crumble as much as possible.
Cut the tomatoes into cubes and set aside.
Seasoned and saute the cod fish In a frying pan with 2 Tablespoon of extra-virgin olive oil. With the serving face downwards first, cook for about 4 minutes. With the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another 4 to 5 minutes, depending on the thickness of the fish.
Presentation:
Place a base of lettuce seasoned with the pesto and the diced tomatoes and crown with the cod fish.
Effort: easy
Yield: serves 2
Ingredients:
6 oz. salmon fillets with no bones or skin
7 oz. of bimi broccoli. (You can replace it with ordinary broccoli).
3 Tablespoon of extra-virgin olive oil (2 tablespoon for sauteing the salmon and 1 tablespoon to season the broccoli)
2 garlic clove, finely chopped
1/4 cup lemon juice
pepper and salt to taste
1 cup of water
Directions:
Place a medium saucepan on the stove with a sieve or steamer. Put 1 cup of water in the bottom and heat over medium heat until boiling. Put the broccoli in the steamer and cover it. Steam it for 4 minutes, remove from the steamer and set aside.
Heat a non-stick frying pan over a medium-high heat and add 2 tablespoons of extra-virgin olive oil, the chopped garlic and the seasoned fish, with the serving face downwards first. Cook for about 4 minutes. With the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another 3 or 4 minutes, depending on the thickness of the fish.
When the salmon has browned on both sides, remove the lid and add the lemon juice. Shake the frying pan a little so that the fish absorbs the juice.
Presentation:
Place the bimi broccoli in the center of a flat plate. Drizzle 1 tablespoon of extra-virgin olive oil over it, seasoned to taste. Finish with a salmon fillet on top of the bimi with the serving side facing upwards.
Effort: easy
Yield: serves 4
Ingredients:
3 tablespoons extra-virgin olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
16 scallions
1 ¼ pounds large scallops (about 12)
Directions:
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley.
Trim the roots and greens off of the scallions leaving. Cut a few slices lengthwise into the light green end of each scallion piece so it fans out a bit.
Thread the scallops and scallions onto 4 skewers, alternating them on each skewer. (If wooden skewers, pre-soak them in water for 15 minutes.) Brush the skewered scallops and scallions on both sides with the rest of olive oil, and season with the remaining 1/8 teaspoon each salt and pepper.
Preheat a grill or grill pan over a medium-high heat. Cook the scallops until grill marks have formed and they are no longer translucent, turning once, 5-6 minutes total.
Presentation:
Serve drizzled with the lemon-herb sauce.
Effort: easy
Yield: serves 4
Ingredients:
4 mackerel filet and de-bone (about 1 pound in total)
1 shallot, sliced
1 lemon, sliced
½ teaspoon oregano
1 garlic clove, smashed
extra-virgin olive oil
A pinch of salt
A pinch of ground black pepper
Directions:
Preheat oven at 180ºF. Place a piece of parchment paper in the pan, season the fish and place it with the other ingredients into the pan, drizzle with extra-virgin olive oil, and then cover with foil.
Bake in oven on 180ºF for 30 minutes. Let cool and serve with salad.
Time: 30 minutes
Effort: easy
Yield: serves 6 - 8
Ingredients:
1 red pepper, preferably the long, thin skinned variety
3 fat garlic cloves
1 fat, fresh red chili
1 large ripe tomato
10 shelled hazelnuts
10 blanched almonds
3 sprigs parsley
small slice day-old bread
8 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound pack large, cooked and peeled tiger prawns, defrosted if frozen
Directions:
Prepare ahead:
Halve the pepper lengthwise and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chili and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
Continue grilling the pepper, chili and garlic for 4-5 minutes, until the pepper and chili skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready).
Peel and halve the chili, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chili.
Toast nuts on the grill pan. Finely chop the nuts and parsley in a food processor. Reserve in a small bowl.
Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chili and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Reserve in a bowl. Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.
Effort: medium
Yield: serves 6
Ingredients:
2 tablespoons of extra-virgin olive oil
1 LB monk-fish
1 1LB lobster
parsley
1 clove of Garlic
8 green and white asparagus thinly sliced
caviar and chervil
For the Asparagus Sauce
8 asparagus stems, thinly slice
1/4 cup of butter
1/4 cup of liquid cream
1 cup of water
Directions:
Heat 2 tablespoons of EVOO in a frying pan, add the green and white asparagus and brown for 1 minute. Put half of it aside.
For the Asparagus Sauce: Crush the other half of the asparagus. Heat the pan at low temperature and melt the butter, add the liquid cream, and water until you obtain a thin sauce.
Bake the lobster and remove all the flesh.
Saute the monk-fish in the frying pan with garlic, parsley and 2 tablespoons of virgin olive oil.
Season to taste and add the chopped lobster meat, then pour on and around the sauce. Finish with a spoonful of caviar and chervil
Effort: medium
Yield: serves 4
Ingredients:
For the Hake
4 clean hake fillets
1 onion finely chopped
3 cloves of garlic finely chopped
1 sprig of rosemary
1 bay leaf
1 small bunch of parsley
1 spoonful of flour
extra-virgin olive oil
½ cup water
¼ cup dry sherry
For the Almond Oil
1/3 cup of roasted crushed almonds
4 tablespoons of extra-virgin olive oil
1 tablespoons of sherry vinegar
salt and ground black pepper
Directions:
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley. Saute in a pan the onion, the garlic, for to 2 minutes, add the flour and cook for 30 sec, add parsley, rosemary and bay leaf and cook for an extra 30 sec. Add water and sherry and whisk together. Cook the hake in this sauce.
Prepare the almond oil by mixing the virgin olive oil, the sherry vinegar and the crushed almonds. Season with salt and pepper to taste.
Arrange the hake on a plate, cover with the almond oil sauce and serve with grill vegetable
Time: 60 minutes
Effort: Medium
Yield: serves 6
Ingredients:
12 Manila or small littleneck or cherrystone clams
1 tablespoon coarse salt
1/2 cup extra-virgin olive oil
2 cloves garlic, peeled but left whole
8 blanched almonds
1 Tablespoon chopped fresh flat-leaf parsley
1 tablespoon water
1 yellow onion, finely chopped
1 tomato, halved crosswise, grated on the large holes of a hand held grater, and skin discarded
Pinch of saffron threads
6 cups fish Stock
2 pounds monkfish fillet, cut into small pieces
1 pound hake fillet, cut into small pieces
1 pound squid, cleaned and cut into thin rings
6 large shrimp in the shell with heads intact
12 medium shrimp, peeled
1/2 pound mussels, scrubbed and clean
1/2 cup cava or sparkling white wine
Directions:
Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells.
Meanwhile, in a deep pot, heat the olive oil over high heat. Add the garlic and fry, stirring often, for about 1 minute, or until golden. Using a slotted spoon, transfer the garlic to a mortar. Reserve the oil in the pot off the heat.
Add the almonds, parsley, and water to the mortar and pound with a pestle until a paste forms. Set aside.
Return the cazuela to medium heat, add the onion, and saute for 5 minutes, or until soft. Add the tomato and saffron, mix well, and cook for 5 minutes longer to blend the flavors. Meanwhile, in a saucepan, bring the stock to a boil, then decrease the heat to maintain a gentle simmer.
Add the monkfish, hake, and large and medium shrimp to the pot and mix well with onion and tomato. Stir in 1 cup of the hot stock and cook for 30 minutes, adding the remaining stock 1 cup at a time at 5-minute intervals. At the end of this time, all the fish will be cooked and the flavors will be blended.
Season to taste with salt. Drain the clams and add them to the pot along with the mussels, discarding any that fail to close to the touch, and cava. Add the garlic mixture and cook for 5 minutes longer, or until the clams and mussels open.
Discard any mussels or clams that failed to open. Serve immediately.
Time: +60 minutes
Effort: Medium
Yield: serves 6
Ingredients:
2 dried choricero or ancho chiles
1 pound fresh tuna fillet
Coarse salt
4 russet potatoes, about 2 pounds total weight
1/3 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1 tablespoon sweet smoked pimentón or paprika
Directions:
In a heatproof bowl, combine the dried chiles with boiling water to cover and let stand for 30 minutes, or until soft. Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.
Cut the tuna into small pieces. Sprinkle the pieces with coarse salt and set aside.
Peel the potatoes and cut the potatoes into chestnut-sized pieces. Set the potato pieces aside.
In a stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.
Add the potatoes and smoked pimentón and mix well. Season with salt and add water to cover by 2 inches. Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.
Add the tuna pieces to the pot and simmer for 5 minutes, or until the tuna is opaque. Remove from the heat and let stand for 30 minutes before serving. If the soup is very clear because the potatoes didn't release enough starch, mash a piece or two against the side of the pot with the back of a spoon and shake the pot a little.
Reheat gently to serving temperature (if your pot retains heat well, the stew may still be piping hot and you won't need to reheat it). Ladle into warmed bowls and serve at once.
Time: 60 minutes
Effort: medium
Yield: serves 6
Ingredients for 6:
2 pounds salt cod, desalted
1 1/2 cups olive oil
3 cloves garlic, thinly sliced
1 small dried hot chile, seeded and cut into rings
Directions:
Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving the skin intact. When cooking later in olive oil, the skin will release the needed gelatin to help emulsify the sauce.
In a 12-inch pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a small bowl and reserve for garnish. Reserve the oil in the pot.
Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutes, being careful not to let the oil become too hot. The oil should just barely sizzle around the edges of the fish pieces. Using a slotted spoon, transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to cool. When the cod is cool enough to handle, remove any errant bones, leaving the pieces as intact as possible.
Return the cod pieces, skin side up and in a single layer, to the pot. At this point, make sure that the pot, the cod, and the reserved olive oil are all lukewarm.
Place the pot over medium heat and begin by spooning 2 or 3 tablespoons of the olive oil over the cod. Using both hands, rotate the pot in circular motions over the burner. Continue the motion until the first drops of oil start to emulsify. You will know that the emulsion is beginning when the oil drops turn pale and cling to one another. Eventually the whole sauce will turn pale white.
Continue to rotate the pot, interrupting only to add the olive oil gradually, spoonful by spoonful, until all the oil is incorporated into the emulsion. Depending on the quality of the cod and the gelatin content of its skin, it will take anywhere from 15 to 30 minutes to make the sauce.
Divide the cod evenly among individual plates and spoon the sauce over the top. Garnish with the reserved garlic and chili. Serve hot or warm.
The size of the octopus should be about three pounds; smaller ones, while more tender, are not suited to this preparation, since the tentacles would be too small when cut into rings.
Time: +60 minutes
Effort: easy
Yield: servings for 6
Ingredients:
4 quarts water
6 tablespoons coarse sea salt
1 frozen octopus, about 3 pounds thawed overnight in the refrigerator
1 pound new potatoes, boiled with their skins on and kept warm
1 cup extra-virgin oil
2 tablespoons Spanish paprika
Directions:
In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.
With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.
Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks.
Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.
Time: 60 minutes
Effort: medium
Yield: serves 8
Ingredients:
1 (3-pound) turbot with tail intact, cleaned and cut crosswise into 4 portions
Coarse salt
3 cups water
1 cup dry white wine
2 yellow onions, cut into quarters
2 carrots, peeled and cut in half crosswise
1 leek, including tender green tops, cut into 1-inch-thick slices
3 boiling potatoes, about 1 ½ pounds total weight, peeled and cut into quarters
3 flat-leaf parsley sprigs
5 black peppercorns
Sauce
1 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 yellow onion, cut into thin rings
1 bay leaf
1 ½ teaspoons sweet Spanish paprika
Juice of ½ lemon
Salt
Directions:
Season the turbot with coarse salt and set aside.
In a saucepan, combine the water and wine and bring to a boil over high heat. Add the onions, carrots, leek, potatoes, parsley, and peppercorns, decrease the heat to medium-low, and cook, uncovered, for about 30 minutes, or until the potatoes are tender.
Pour the contents of the pan through a fine-mesh sieve held over a saute pan large enough to accommodate the fish pieces. Remove the potatoes from the sieve, place in a covered heatproof vessel, and place in a low oven to keep warm. Discard the rest of the vegetables in the sieve or set aside for another use.
Place the turbot pieces in the saute pan and bring slowly to a boil over medium-low heat. Decrease the heat to low and simmer, uncovered, for about 20 minutes, or until the fish is opaque throughout when tested with a knife tip.
Make the sauce in a medium saute pan, heat the olive oil over high heat. Add the garlic, onion, and bay leaf and cook, stirring often, for 10 minutes, or until the onion is golden brown.
When the turbot is ready, cut each piece in half lengthwise and arrange on a warmed platter with the boiled potatoes; keep warm.
To finish the sauce, remove the pan from the heat, add the paprika and lemon juice, and mix well. Season with salt, stir again, and pour over the fish and potatoes. Serve immediately.
Time: 15min
Effort: easy
Yield: serves 4
Ingredients:
1 lb. ripe red organic tomatoes
¼ lb. day-old french baguette
6 tablespoons extra-virgin olive oil
3 oz. of red wine vinegar
1 clove of garlic
salt
Garnish:
1 organic egg
serrano ham chips
Directions:
Peel the tomatoes and chop in the blender on medium for 10 seconds, add the bread, garlic, and vinegar and chop in the blender on medium for 20 seconds, add salt to taste and blend on high for 2 minutes or until very smooth. Add the olive oil and blend on medium for 5 seconds, adjust the amount of salt and vinegar to taste.
Presentation:
Serve it cool in shallow dish or bowl, sprinkle with shaved ham, cubed boiled egg and droplets of organic extra virgin olive oil.
Time: 30 minutes
Difficulty: Easy
Yield: single serving
Ingredients :
1 3/4 lbs. ground chuck steak
Extra-virgin olive oil
1 large red onion sliced
4 sesame-topped brioche burger buns
1/4 of an iceberg lettuce chopped
4 slices of Cheddar or Gouda cheese
Burger Sauce
2 heaping tablespoons mayo
1 heaping tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce.
Directions:
Form the beef into patties, meanwhile heat olive oil in a saute pan.
Add burger patties on a sizzling saute pan and flip after 10-15 minutes.
Add slices of cheese until melted and beef is cooked to your preference.
To make the sauce, stir all ingredients together.
To assemble the burger, put sauce on both bread slices, then the patty, with chopped red onion and lettuce, top with more sauce.
Time: 60+
Difficulty: Easy
Yield: serves 4
Ingredients:
1 chicken, whole, cut in 8 pieces (or 8 each drumstick)
1-2 bay leaf leaves
1 spring rosemary
whole black pepper as needed
12 garlic cloves
2 carrots, peeled and sliced
1/2 orange peel
extra virgin olive oil as needed
ground black pepper as needed
salt as needed
Directions:
Cut chicken into legs, thighs, breast, wings, leaving bones in all pieces. Trim any excess of fat.
Set the oven at 160-170 degrees and prepare a large enough baking dish to fit the chicken cover it with extra virgin olive oil.
Meanwhile salt and pepper the chicken and place a sauté pan on the heat with a drizzle of olive oil, brown the chicken and set it on the deep baking dish and cover it with olive oil add the bay leaf, rosemary, whole black pepper, garlic, carrots, and orange peel. Cook for 3 hours.
Time: 60+
Difficulty: medium
Yield: serves 6 - 8
Ingredients:
For the turkey:
One whole turkey (about 12 pounds)
Three-fourths cup extra virgin olive oil
Three tablespoons minced garlic
Two tablespoons chopped fresh rosemary
One tablespoon chopped fresh basil
A pinch of dried oregano
A pinch of dried parsley
A pinch of onion powder
A pinch of dried thyme
A pinch of red pepper flakes
One teaspoon ground black pepper
Salt to taste
For the stuffing:
One pound of crusty bread
Two onions
Two celery stalks
One-fourth cup minced fresh parsley
One teaspoon dried sage
One teaspoon dried thyme
Salt to taste
Pepper to taste
Two eggs
Two cups chicken broth
Directions:
For the stuffing:
Cut the bread into small cubes, cut the onion and celery into small pieces, and chop the parsley.
Bake the bread in the oven for several minutes until golden.
Heat the extra virgin olive oil in a pan and sauté the onion and celery until soft.
Mix the onion and celery with the remaining ingredients in a large bowl.
For the turkey:
Preheat the oven to 325º F (165º C).
Mix the olive oil with the garlic, rosemary, basil, oregano, parsley, onion powder, thyme, red pepper flakes, black pepper and salt in a bowl. Set aside.
Wash the turkey inside and out. Let it dry.
Remove any large fat deposits. Gently loosen the skin from the breast without tearing it by working your fingers into the area between the breast and skin.
Place the stuffing inside the turkey cavity.
Spread the olive oil and herb mixture over the outside of the turkey and between the breast and skin.
Place the turkey on a roasting pan in the oven. Add about one-half cup of water to the bottom of the pan and leave the turkey to roast for three to four hours.
Time: +60 minutes
Difficulty: easy
Yield: serves 4
Ingredients:
5 lbs. pork ribs
One cup tomato purée
1/4 cup honey
3 dessertspoons sweet chili sauce
1/4 cup hoisin sauce
1/4 cup lemon juice
Two cloves of garlic, crushed
1/4 cup extra-virgin olive oil
Directions:
Prepare the barbecue with hot coals.
Mix the tomato purée, honey, sweet chili sauce, hoisin sauce, lemon juice, garlic and olive oil in a bowl. Coat the ribs with the mixture
Once the coals are heated, place the pork ribs on the barbecue. Occasionally brush the meat with the sauce mixture as it cooks.
Ready to serve.
Time: +60 minutes
Difficulty: easy
Yield: serves 4
Ingredients:
8 chicken thighs with bone
4 cloves of garlic
10 strands of saffron
1 laurel leaf
flour
salt
1 cup white wine
black pepper
extra virgin olive oil.
Directions:
First remove the skin from the thighs, cut off the excess bone and season with salt and pepper. Once seasoned with salt and pepper, cover the thighs with flour and place them in a pan with extra-virgin olive oil and fry them on medium heat, turning the thighs so that they get crispy on all sides. While the thighs are frying, peel the garlic and place them in a mortar with the salt and saffron.
Mash all ingredients until the garlic is in pieces and it turns yellow from the saffron, add the wine, mix well and then add to the pan with the chicken thighs. Add the laurel leaf to the pan, replace the lid and keep it at medium-high heat for 20 minutes stirring periodically so that the meat doesn't stick to the bottom of the pan.
After 20 minutes has passed, add salt to taste and serve.
Difficulty: easy
Yield: serves 4
Ingredients:
2 lbs. beef tenderloin
3/4 lb. potatoes
1 cup chicken broth
1 cup red wine
extra-virgin olive oil
oregano
freshly ground black pepper
salt
cranberry sauce
Directions:
Season the beef tenderloin, place it in an oven dish and sprinkle with oregano.
Cook in a pre-heated oven at 380º C for twenty minutes.
Pour the red wine into the oven dish and cook it over a low heat until the wine has reduced by half. Then add the chicken stock and reduce again by half.
Meanwhile, peel the potatoes into very thin slices. Season and brown them on both sides in a frying pan using a little hot extra-virgin olive oil until they are crunchy on the outside and soft on the inside.
Use a round mold or a cookie cutter to place the potatoes one on top of the other forming the pancake.
Presentation:
Serve the potato pancake with a slice of tenderloin medallion on top and accompany with a little cranberry sauce.
Difficulty: easy
Yield: serves 4
Ingredients:
1 1/2 lb. of lamb cut into cubes
a pinch of cumin
a pinch of ground black pepper
a pinch of ginger
a pinch of sweet paprika
a pinch of turmeric and saffron
chopped cilantro
one medium-sized red onion
parsley
juice of one lemon
extra-virgin olive oil
salt
Instructions:
Ground and mix the spices, fine chopped the onion, cilantro and parsley and mix with the spices add the lemon juice, salt and oil and marinate the lamb for a day in the refrigerator.
Drain the meat and insert skewers, cook on a pan or barbecue on high and brown them to seal them. Cook for 2 more minutes in each side at medium heat. Try not to over cook to avoid drying out the meat.
2 Buñuelos De Bacalao (Salt Cod Fritters).............................................................. 3
3 Grilled Calamari with Garlic and Parsley............................................................. 4
4 Gambas al Ajillo (Shrimp with Garlic)................................................................. 5
4 Queso Fundido....................................................................................................... 6
5 Tortas de Aceite (Spanish Olive Oil Crackers with Orange-Blossom Water and Anis Seed)..................................................................................................................... 7
6 Smoked Paprika Prawn Skewers........................................................................... 8
7 Clams with Sherry & Serrano Ham....................................................................... 9
8 Crispy Squid with Capers.................................................................................... 10
9 Flash-fried Prawns with chili, Lemon & Parsley................................................ 11
10 Tortillas de Camarones (Crispy Shrimp Fritters)............................................ 12
11 Seafood Paella.................................................................................................. 13
12 Cod fish with Tomato and Pesto Salad............................................................ 16
13 Grilled Salmon................................................................................................. 17
14 Grilled Scallops with Lemon-Herb Extra-Virgin Olive Oil............................ 18
15 Roasted mackerel............................................................................................. 19
16 Prawns with Romesco sauce............................................................................ 20
17 Lobster and Monkfish Ragout with Asparagus Sauce..................................... 21
18 Rosemary Hake with Almond Oil.................................................................... 22
19 Juicy Fish Stew................................................................................................ 23
20 Marmitako........................................................................................................ 24
21 Bacalao al Pil-Pil............................................................................................. 25
22 Pulpo a Feria.................................................................................................... 26
23 Rodaballo a la Gallega (Galician Turbot)........................................................ 27
24 Salmorejo with Extra Virgin Olive Oil............................................................ 28
25 Chili Cheese Burger made with Extra-Virgin Olive Oil................................. 29
26 Olive oil Chicken Confit.................................................................................. 30
27 Thanksgiving Turkey with Extra-Virgin Olive Oil......................................... 31
28 Barbecued Pork Rib......................................................................................... 33
29 Saffron Chicken Thighs................................................................................... 34
30 Grilled beef tenderloin on a potato pancake.................................................... 35
31 Lamb skewers................................................................................................... 36
1 Balsamic Chicken, Slow Cooker (from Stacy Lorenzen, CO)
Put in the slow cooker in this order:
1 T. Spanish GringoCool EVOO
4 cloves of minced garlic
1 onion rough chopped in rings
1 lb. baby carrots
8 chicken thighs (I remove as much skin and fat as possible)
1 t. salt
1 t. pepper
1 t. basil
1 t. garlic powder
1/2 C balsamic vinegar
Cook 4 hours on high or 8 hours on low.
Ymm ymm! Thanks Stacy!!
2 Buñuelos De Bacalao (Salt Cod Fritters)
A perfect fritter, steaming hot crispy on the outside and soft on the inside. An enjoyable morsel, and you must resist the urge to eat the whole plate!. Take it gently with your fingers, so you don't break its delicate crust.Time: 60 minutes
Effort: easy
Yield: Makes about 24 fritters
Ingredients:
½ lb salt cod, soaked 24 hours with 2 water changes
1 medium-sized potato, peeled and sliced thin
1 tablespoon olive oil
¾ cup milk
3 tablespoons all-purpose flour
1 egg
1 heaped tablespoon chopped parsley
2 tablespoons lemon juice
salt and pepper
oil for frying
For the spinach aioli:
4 garlic cloves, peeled and chopped
½ tsp salt
1 egg yolk
¾ cup/3 oz olive oil
a handful of spinach
Put the cod in a pot of water and bring to a simmer. After 10 minutes, remove the cod. When cool, removed the skin and bones (if any).
Put the sliced potatoes in the pot of water and bring to a boil. Cook for 10 minutes or until soft enough to mash.
While the potatoes cook, make the aioli. Put the garlic and salt in a food processor. Grind for 5 seconds. Add egg and blend for about 10 seconds. with the food processor on, slowly pour in the olive oil. Then add the spinach leaves and blend until the leaves are grounded. Keep in the fridge until you are ready to use it.
In the pot, bring the water, milk and olive oil to a boil. Lower the heat and then whisk in the flour until dissolved. Remove the pot from the stove to cool.
Heat oil for frying (about 3 inches) in another pan to bring up to a temperature of about 350F. If you don't have a thermometer, the oil should be hot enough so that it will sizzle when you drop in the batter.
Stir-in the egg, parsley and lemon juice into the flour mixture. Add the mashed potato, mixing well, and finally, the fish. Taste the batter and add salt and pepper as needed. When the oil reaches the right temperature, drop a heaped tablespoon of batter into the oil. Don't crowd the fritters. Fry for about 1 minute or until lightly browned. Scoop out and drain on a paper towel.
Best served warm.
3 Grilled Calamari with Garlic and Parsley
Time: 20 minutesEffort: easy
Yield: 6 servings
Ingredients:
1 3/4 lbs (800g) small squids cleaned
1 tablespoon oil
1 tablespoon of chopped parsley
2 cloves of garlic
1 tablespoon bread crumbs
salt and pepper
Marinade:
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
a few sprigs fresh thyme
1 pinch of pepper
Directions:
Cut squid into strips, leaving the tentacles whole. Put all the pieces in a large bowl. Add a tablespoon of olive oil, salt and pepper.
Coat all the pieces and cook on a hot griddle or cast iron grill. Squid will lose its first water and start to color. Meanwhile, gather the chopped garlic, parsley and breadcrumbs in a bowl and mix.
Add the breadcrumbs onto the flavored squid, stir and leave to brown for a few minutes.
Put the squid in a large bowl and season with oil, vinegar and pepper.
Sprinkle with fresh thyme and leave to cool. Refrigerate until it’s ready to serve.
You can also serve these squid with goat cheese and marinated peppers on a slice of bread.
3 Gambas al Ajillo (Shrimp with Garlic)
The best part of this dish is the caramelized garlic and shrimp juices that settle in the bottom of the pan and less about the shrimp. Serve with bread to dip into the sauce.Time:15 minutes
Effort: easy
Yield: 4 servings
Ingredients:
1/2 cup olive oil
half of one giant head of elephant garlic, roughly chopped
1 teaspoon Spanish paprika
a chili pepper whole
1 pound of shrimp, peeled and de-veined
salt to taste
1 tablespoon minced parsley to garnish
Directions:
Put your oven rack in the middle position and heat to 400 degrees F (200 C).
Add the oil and garlic to a cast iron pan and heat over medium high heat. Fry the garlic until it starts to turn brown around the edges. Add the Spanish paprika and the chili pepper, and stir to combine.
Add the shrimp in a single layer, and then sprinkle with salt. Put the pan in the oven and cook until the shrimp is pink and opaque all the way through (about 2-3 minutes).
Remove the pan from the oven and sprinkle with the parsley. Toss the shrimp to coat with the oil and serve with bread.
4 Queso Fundido
Queso Fundido is a delicious dish thats easy to make. This recipe uses Mozzarella and Monterey Jack, melted over a variety of vegetables.Time: 40 minutes
Effort: easy
Yield: 4 servings
Ingredients:
1 tablespoon extra-virgin olive oil
1/2 yellow onion, thinly sliced
1 zucchini, ends trimmed and thinly sliced
1 bottleneck yellow squash, ends trimmed and thinly sliced
1 cup (4 ounces) mozzarella, shredded
1 cup (4 ounces) Monterey Jack, shredded
cilantro, for garnish
Sea salt
2 teaspoons hot sauce
French baguette for serving
Directions:
Sprinkle the zucchini with a few pinches of sea salt. This will help with the squash releasing some of its water.
In an oven proof pan, set over medium heat, add the olive oil. When the oil is hot, add the yellow onion, squash and zucchini. Cook for about 20 minutes, stirring regularly, until it’s caramelized and light brown in color. Mix in the hot sauce to taste. Adjust the salt, keep in mind how salty is the cheese that you’ll be using.
Spread the squash and onion mixture into an even layer. Top with the cheese and transfer to the broiler for about 5 minutes, until the cheese is lightly browned.
Sprinkle the top with a bit of cilantro and serve with French baguette.
5 Tortas de Aceite (Spanish Olive Oil Crackers with
Orange-Blossom Water and Anis Seed)
Spanish Tortas de Aceite are traditional crackers individually wrapped in wax paper handmade in Seville. They are crisp and flavored with orange blossom water and anis seed, they are delicious and addictive!. Time: 60 minutes
Effort: medium
Yield: Makes about 24 crackers
Ingredients:
7 Tbs. warm (120°F) water
6 Tbs. extra-virgin Olive Oil
2 tsp active dry yeast
zest of 1 organic orange (about 1 Tbs.)
1-1/2 tsp orange-blossom water
2 cups unbleached all-purpose flour, plus more for rolling
1/2 tsp fine sea salt
6 Tbs. sugar
2 tsp aniseed
Directions:
Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
In a small bowl, whisk together the warm water, olive oil, yeast, orange zest, and orange-blossom water.
In the bowl of a stand mixer or large mixing bowl, whisk together the flour and salt. Add the olive oil mixture and mix using the dough hook attachment on medium speed for 2 minutes or knead on a lightly floured surface for 5 minutes. Cover with plastic wrap and let the dough rise and relax in a warm place for 30 minutes.
Divide the dough into four equal-size balls. Dust a work surface and a rolling pin with flour and divide one ball of dough into six equal-size balls about the size of a walnut. Roll out the balls into 3-1/2- to 4-inch rounds, picking up the dough and rotating it a quarter turn after each stroke so that the dough does not stick and the cracker will be an even roundish shape. If the dough springs back as you roll, let it rest and start rolling out a second small ball of dough. (As the first ball rests, the gluten will relax and it will be easier to work with.)
Transfer the rounds to the prepared baking sheets and repeat with the remaining dough balls. You will need to bake the crackers in batches.
In a small bowl, combine the sugar and aniseed. Sprinkle a 1 tsp of the sugar mixture over each cracker and tamp down lightly with the bottom of a measuring cup. Prick the crackers all over with a fork or comb and bake until golden brown, about 15 minutes, rotating the baking sheets once from top to bottom and from back to front.
Cool the crackers on racks and store in an airtight container for up to 5 days.
6 Smoked Paprika Prawn Skewers
Healthy and packed with Mediterranean flavors, these paprika-spiked prawn skewers are based on “pintxos” - the Basque version of tapas.Time: 20 minutes
Effort: easy
Yield: 6 servings
Ingredients:
12 large raw prawns
½ tablespoon smoked Spanish paprika (sweet or hot, whichever you prefer)
2 large garlic cloves, finely chopped
1 tsp cumin seeds, toasted and ground
couple of oregano sprigs, leaves finely chopped, or 1⁄2 tsp dried
juice and zest of 1 large lemon
2 tablespoons olive oil
You will also need:
12 mini wooden skewers
Directions:
Soak the skewers in a bowl of water for 10 min. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.
In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tablespoon olive oil. Add the prawns and leave to marinate for 15 minutes at room temperature. Then skewer a prawn onto each stick.
Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches.
Season, squeeze over some lemon juice and serve.
7 Clams with Sherry & Serrano Ham
Sweet clams and salty ham are a perfect combination, and this tapas dish or sharing starter can be made in minutes. Add spaghetti and you have an easy and delicious dinner!Time: 20 minutes
Effort: easy
Yield: serves 6
Ingredients:
1 tablespoon olive oil
½ onion , very finely chopped
1 pound of fresh sweet clams
2 oz. diced serrano ham
2 garlic cloves, finely chopped
1/2 cup fino sherry (or very dry white Rioja whine)
handful of parsley, roughly chopped
Directions:
In a medium pan with a lid, heat the oil and cook the onion for 4-5 minutes until soft. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
Add the clams to the pan with the Sherry or white wine, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that have not open). Sprinkled with parsley and serve immediately.
8 Crispy Squid with Capers
A hint of garlic mayo makes everything that little bit more delicious, and this crisp calamari is no exceptionTime: 40 minutes
Effort: medium
Yield: serves 4
Ingredients:
12 oz baby calamari, cleaned
1 cup plain flour
2 tablespoons caper, drained and finely chopped
1 garlic clove, crushed
4 tablespoons mayonnaise
1 tablespoons Olive Oil
oil for frying
lemon wedges, to serve
Directions:
Cut the squid into rings about ½cm thick. Tip the flour into a freezer bag and season well. Add the capers, then give everything a good shake to mix together. Tip the squid into the bag, then shake again until all the rings are well coated. Mix together the garlic olive oil and mayonnaise, then place in a serving bowl.
Pour some oil into a large pan until it comes about 7cm up the sides, but the pan is no more than a third full. Place over a medium heat and let the oil warm up. To test that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil.
Remove a handful of calamari from the flour and shake off any excess. Gently drop into the oil, then cook for about 3 minutes until crisp. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid.
Serve straight away with the mayonnaise and lemon wedges.
9 Flash-fried Prawns with chili, Lemon & Parsley
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours.Time: 15 minutes
Effort: easy
Yield: serves 4
Ingredients:
2 tablespoons extra-virgin olive oil
8 12oz large raw prawns, butterflied
2 garlic cloves, thinly sliced or chopped
1 tsp chili flakes
zest and juice 1 lemon
2 tablespoons flat-leaf parsley, chopped
Directions:
Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chili. Stir quickly and keep turning prawns in the pan.
After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 minute more.
Sprinkle over lemon zest and parsley and serve with crusty bread.
10 Tortillas de Camarones (Crispy Shrimp Fritters)
These crisp, delicious shrimp fritters are quite popular in Andalusia, where deep-frying reigns supreme. They are at their best when made with chickpea flour, but regular flour is fine too. For best results, fry only a few fritters at a time so that the oil temperature doesn't drop, as a constant high temperature keeps the fritters from absorbing excess oil.Time: 45min
Effort: medium
Yield: serves 6
Ingredients:
1/2 pound small shrimp, peeled
1 clove of minced garlic
2 Spoons of extra-virgin olive oio
1 1/2 cups chickpea flour or regular flour
1 tablespoon chopped fresh flat leaf parsley
3 scallions, white part and a little of the tender green tops, finely chopped
1/2 teaspoon sweet paprika
1 cup of cold water
Salt
Oil for deep-frying
Directions:
Heat the 2 spoons of olive oil in a pan and saute the minced garlic for a minute, add the shrimp and saute for 1 more minute. Set aside and save the juices from the pan.
To make the batter, combine the flour, parsley, scallions and paprika in a bowl or a food processor. Add a pinch of salt, the reserved shrimp juices and the water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.
Remove the batter from the refrigerator, add the shrimp, and mix well.
Pour the olive oil to a depth of about 1 inch into a heavy saute pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp.
Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters.
When all the fritters are fried, arrange them on a platter and serve immediately
11 Seafood Paella
This impressive Spanish one pot, with monk-fish, king prawns and mussels, is perfect for feeding a crowd at a dinner partyTime: +60 minutes
Effort: significant
Yield: serves 8 - 10
Ingredients:
20-24 raw shell-on king prawns
2 tablespoons extra-virgin olive oil
500g monkfish, cut into chunks
1 small lobster, slice in half
¼ lb clams
1 lb mussels, cleaned
4 cups Short grain rice
1 large onion, finely chopped
1 green pepper chopped
4 garlic cloves, sliced
2 tsp smoked paprika
1 tsp cayenne pepper (optional)
1/4 teaspoon saffron
1/2 cup cooked Lima beans
8 cups stock
1 cup of dry sherry or white wine
salt and pepper to taste
handful parsley leaves, roughly chopped
1 lemon
For the stock:
1 tablespoons olive oil
1 onion, roughly chopped
1 chopped tomatoe
6 garlic cloves, roughly chopped
1 leek
prawns and lobster reserved heads and shells
water
Directions:
Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
Lightly saute the sliced lobster in the paella pan with a ½ spoon of olive oil for 5 minutes. Peel and put aside on a plate leaving juices in the paella pan.
To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, leek, tomato, garlic, and reserved prawns and lobster reserved heads and shells. Cook for 3-4 min, then pour in 2 liters of water and add some parsley and salt. Bring to a boil, then simmer for 30 min. Leave to cool slightly sieve and reserve.
Heat 2 tablespoons olive oil in a paella pan over medium to high heat. Add the garlic cloves, the onion and the green pepper, add to the pan and lightly saute.
Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few minutes each side, then remove and set aside. Add the onion and fry for 4-5 minutes until softened.
Add the garlic, the green pepper, paprika, cayenne (if using) and saffron, cook for 30 seconds.
Stir in the rice and cook for 30 secs to toast. Add the 8 cups of the fish stock and wine. Bring to a boil, then turn down to a simmer and cook, stirring, for about 10 minutes (the rice should still be al dente). Return the monkfish to the pan with the clams, mussels, and cooked Lima beans. Cover the pan and cook on a low heat for another 5-10 minutes until the mussels are open. Finally, add the prawns and lobster pieces and cook on a low heat until the prawns are cooked through (3-5 min). Check the rice and make sure is cooked. Squeeze the lemon over the rice.
Cover with a clean cloth or a breathable cover and let stand for a few minutes off the heat.
Tip: If you like a more moist paella, add more fish stock.
Easy and delicious recipes following the values of the Mediterranean diet: eating with the seasons and using whole foods, and above all, sharing with friends and family.
12 Cod fish with Tomato and Pesto Salad
Time: 20 minutesEffort: easy
Ingredients for 4:
1 pound of cod fish.
2 Tablespoon of extra-virgin olive oil
Lettuce.
1 tomato
a few sprigs of basil
1 tablespoon of grated Parmesan cheese.
1 teaspoon of pine nuts.
1 anchovy.
1 cup of extra-virgin olive oil
Salt
Directions:
In a blender put 1 cup of olive oil, the cheese, the anchovy and basil, crumble as much as possible.
Cut the tomatoes into cubes and set aside.
Seasoned and saute the cod fish In a frying pan with 2 Tablespoon of extra-virgin olive oil. With the serving face downwards first, cook for about 4 minutes. With the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another 4 to 5 minutes, depending on the thickness of the fish.
Presentation:
Place a base of lettuce seasoned with the pesto and the diced tomatoes and crown with the cod fish.
13 Grilled Salmon
Time: 30 minutesEffort: easy
Yield: serves 2
Ingredients:
6 oz. salmon fillets with no bones or skin
7 oz. of bimi broccoli. (You can replace it with ordinary broccoli).
3 Tablespoon of extra-virgin olive oil (2 tablespoon for sauteing the salmon and 1 tablespoon to season the broccoli)
2 garlic clove, finely chopped
1/4 cup lemon juice
pepper and salt to taste
1 cup of water
Directions:
Place a medium saucepan on the stove with a sieve or steamer. Put 1 cup of water in the bottom and heat over medium heat until boiling. Put the broccoli in the steamer and cover it. Steam it for 4 minutes, remove from the steamer and set aside.
Heat a non-stick frying pan over a medium-high heat and add 2 tablespoons of extra-virgin olive oil, the chopped garlic and the seasoned fish, with the serving face downwards first. Cook for about 4 minutes. With the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another 3 or 4 minutes, depending on the thickness of the fish.
When the salmon has browned on both sides, remove the lid and add the lemon juice. Shake the frying pan a little so that the fish absorbs the juice.
Presentation:
Place the bimi broccoli in the center of a flat plate. Drizzle 1 tablespoon of extra-virgin olive oil over it, seasoned to taste. Finish with a salmon fillet on top of the bimi with the serving side facing upwards.
14 Grilled Scallops with Lemon-Herb Extra-Virgin Olive Oil
Time: 15 minutesEffort: easy
Yield: serves 4
Ingredients:
3 tablespoons extra-virgin olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
16 scallions
1 ¼ pounds large scallops (about 12)
Directions:
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley.
Trim the roots and greens off of the scallions leaving. Cut a few slices lengthwise into the light green end of each scallion piece so it fans out a bit.
Thread the scallops and scallions onto 4 skewers, alternating them on each skewer. (If wooden skewers, pre-soak them in water for 15 minutes.) Brush the skewered scallops and scallions on both sides with the rest of olive oil, and season with the remaining 1/8 teaspoon each salt and pepper.
Preheat a grill or grill pan over a medium-high heat. Cook the scallops until grill marks have formed and they are no longer translucent, turning once, 5-6 minutes total.
Presentation:
Serve drizzled with the lemon-herb sauce.
15 Roasted mackerel
Time: 45 minutesEffort: easy
Yield: serves 4
Ingredients:
4 mackerel filet and de-bone (about 1 pound in total)
1 shallot, sliced
1 lemon, sliced
½ teaspoon oregano
1 garlic clove, smashed
extra-virgin olive oil
A pinch of salt
A pinch of ground black pepper
Directions:
Preheat oven at 180ºF. Place a piece of parchment paper in the pan, season the fish and place it with the other ingredients into the pan, drizzle with extra-virgin olive oil, and then cover with foil.
Bake in oven on 180ºF for 30 minutes. Let cool and serve with salad.
16 Prawns with Romesco sauce
Succulent tiger prawns are spiced up with chili and peppersTime: 30 minutes
Effort: easy
Yield: serves 6 - 8
Ingredients:
1 red pepper, preferably the long, thin skinned variety
3 fat garlic cloves
1 fat, fresh red chili
1 large ripe tomato
10 shelled hazelnuts
10 blanched almonds
3 sprigs parsley
small slice day-old bread
8 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound pack large, cooked and peeled tiger prawns, defrosted if frozen
Directions:
Prepare ahead:
Halve the pepper lengthwise and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chili and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
Continue grilling the pepper, chili and garlic for 4-5 minutes, until the pepper and chili skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready).
Peel and halve the chili, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chili.
Toast nuts on the grill pan. Finely chop the nuts and parsley in a food processor. Reserve in a small bowl.
Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chili and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Reserve in a bowl. Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.
17 Lobster and Monkfish Ragout with Asparagus Sauce
Time: 60 minutesEffort: medium
Yield: serves 6
Ingredients:
2 tablespoons of extra-virgin olive oil
1 LB monk-fish
1 1LB lobster
parsley
1 clove of Garlic
8 green and white asparagus thinly sliced
caviar and chervil
For the Asparagus Sauce
8 asparagus stems, thinly slice
1/4 cup of butter
1/4 cup of liquid cream
1 cup of water
Directions:
Heat 2 tablespoons of EVOO in a frying pan, add the green and white asparagus and brown for 1 minute. Put half of it aside.
For the Asparagus Sauce: Crush the other half of the asparagus. Heat the pan at low temperature and melt the butter, add the liquid cream, and water until you obtain a thin sauce.
Bake the lobster and remove all the flesh.
Saute the monk-fish in the frying pan with garlic, parsley and 2 tablespoons of virgin olive oil.
Season to taste and add the chopped lobster meat, then pour on and around the sauce. Finish with a spoonful of caviar and chervil
18 Rosemary Hake with Almond Oil
Time: 60 minutesEffort: medium
Yield: serves 4
Ingredients:
For the Hake
4 clean hake fillets
1 onion finely chopped
3 cloves of garlic finely chopped
1 sprig of rosemary
1 bay leaf
1 small bunch of parsley
1 spoonful of flour
extra-virgin olive oil
½ cup water
¼ cup dry sherry
For the Almond Oil
1/3 cup of roasted crushed almonds
4 tablespoons of extra-virgin olive oil
1 tablespoons of sherry vinegar
salt and ground black pepper
Directions:
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley. Saute in a pan the onion, the garlic, for to 2 minutes, add the flour and cook for 30 sec, add parsley, rosemary and bay leaf and cook for an extra 30 sec. Add water and sherry and whisk together. Cook the hake in this sauce.
Prepare the almond oil by mixing the virgin olive oil, the sherry vinegar and the crushed almonds. Season with salt and pepper to taste.
Arrange the hake on a plate, cover with the almond oil sauce and serve with grill vegetable
19 Juicy Fish Stew
The fish and shellfish used vary from cook to cook, and so does the amount of liquid, in fact, some people call this a stew, while others call it a soup, but saffron and almonds are typically part of the mix.Time: 60 minutes
Effort: Medium
Yield: serves 6
Ingredients:
12 Manila or small littleneck or cherrystone clams
1 tablespoon coarse salt
1/2 cup extra-virgin olive oil
2 cloves garlic, peeled but left whole
8 blanched almonds
1 Tablespoon chopped fresh flat-leaf parsley
1 tablespoon water
1 yellow onion, finely chopped
1 tomato, halved crosswise, grated on the large holes of a hand held grater, and skin discarded
Pinch of saffron threads
6 cups fish Stock
2 pounds monkfish fillet, cut into small pieces
1 pound hake fillet, cut into small pieces
1 pound squid, cleaned and cut into thin rings
6 large shrimp in the shell with heads intact
12 medium shrimp, peeled
1/2 pound mussels, scrubbed and clean
1/2 cup cava or sparkling white wine
Directions:
Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, coarse salt, and water to cover and let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells.
Meanwhile, in a deep pot, heat the olive oil over high heat. Add the garlic and fry, stirring often, for about 1 minute, or until golden. Using a slotted spoon, transfer the garlic to a mortar. Reserve the oil in the pot off the heat.
Add the almonds, parsley, and water to the mortar and pound with a pestle until a paste forms. Set aside.
Return the cazuela to medium heat, add the onion, and saute for 5 minutes, or until soft. Add the tomato and saffron, mix well, and cook for 5 minutes longer to blend the flavors. Meanwhile, in a saucepan, bring the stock to a boil, then decrease the heat to maintain a gentle simmer.
Add the monkfish, hake, and large and medium shrimp to the pot and mix well with onion and tomato. Stir in 1 cup of the hot stock and cook for 30 minutes, adding the remaining stock 1 cup at a time at 5-minute intervals. At the end of this time, all the fish will be cooked and the flavors will be blended.
Season to taste with salt. Drain the clams and add them to the pot along with the mussels, discarding any that fail to close to the touch, and cava. Add the garlic mixture and cook for 5 minutes longer, or until the clams and mussels open.
Discard any mussels or clams that failed to open. Serve immediately.
20 Marmitako
Literally means 'from the pot' in Basque. Originally it was cooked on board fishing boats, and still is, but for decades now it has been a popular dish on restaurant menus in the Basque Country. The stew is soupy but thick, specially when the potatoes are 'cracked open' to yield more starch. You can prepare marmitako up to the point a which the tuna is added.Time: +60 minutes
Effort: Medium
Yield: serves 6
Ingredients:
2 dried choricero or ancho chiles
1 pound fresh tuna fillet
Coarse salt
4 russet potatoes, about 2 pounds total weight
1/3 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 green bell pepper, seeded and cut lengthwise into narrow strips
1 tablespoon sweet smoked pimentón or paprika
Directions:
In a heatproof bowl, combine the dried chiles with boiling water to cover and let stand for 30 minutes, or until soft. Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.
Cut the tuna into small pieces. Sprinkle the pieces with coarse salt and set aside.
Peel the potatoes and cut the potatoes into chestnut-sized pieces. Set the potato pieces aside.
In a stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.
Add the potatoes and smoked pimentón and mix well. Season with salt and add water to cover by 2 inches. Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.
Add the tuna pieces to the pot and simmer for 5 minutes, or until the tuna is opaque. Remove from the heat and let stand for 30 minutes before serving. If the soup is very clear because the potatoes didn't release enough starch, mash a piece or two against the side of the pot with the back of a spoon and shake the pot a little.
Reheat gently to serving temperature (if your pot retains heat well, the stew may still be piping hot and you won't need to reheat it). Ladle into warmed bowls and serve at once.
21 Bacalao al Pil-Pil
“Bacalao al Pil-Pil” is a delicious classic Basque dish made with salted cod fish. The hard dried fish turns velvety and delicious when simmered in a “cazuela”, or large pot, with olive oil. It is not without challenge, but even the patient novice cook can produce an excellent result. To ensure success, use only extra-virgin olive oil, as other oils will not result in the superior emulsion this dish demands. Try to use the best salt cod you can find or salt it yourself.Time: 60 minutes
Effort: medium
Yield: serves 6
Ingredients for 6:
2 pounds salt cod, desalted
1 1/2 cups olive oil
3 cloves garlic, thinly sliced
1 small dried hot chile, seeded and cut into rings
Directions:
Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving the skin intact. When cooking later in olive oil, the skin will release the needed gelatin to help emulsify the sauce.
In a 12-inch pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a small bowl and reserve for garnish. Reserve the oil in the pot.
Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for about 10 minutes, being careful not to let the oil become too hot. The oil should just barely sizzle around the edges of the fish pieces. Using a slotted spoon, transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to cool. When the cod is cool enough to handle, remove any errant bones, leaving the pieces as intact as possible.
Return the cod pieces, skin side up and in a single layer, to the pot. At this point, make sure that the pot, the cod, and the reserved olive oil are all lukewarm.
Place the pot over medium heat and begin by spooning 2 or 3 tablespoons of the olive oil over the cod. Using both hands, rotate the pot in circular motions over the burner. Continue the motion until the first drops of oil start to emulsify. You will know that the emulsion is beginning when the oil drops turn pale and cling to one another. Eventually the whole sauce will turn pale white.
Continue to rotate the pot, interrupting only to add the olive oil gradually, spoonful by spoonful, until all the oil is incorporated into the emulsion. Depending on the quality of the cod and the gelatin content of its skin, it will take anywhere from 15 to 30 minutes to make the sauce.
Divide the cod evenly among individual plates and spoon the sauce over the top. Garnish with the reserved garlic and chili. Serve hot or warm.
22 Pulpo a Feria
Pulpo a Feira, as it is known in Galician, or Pulpo a la Gallega, as it is called throughout the rest of Spain, is quite a popular dish. It is usually served on wooden plates with potatoes that have been boiled or roasted in embers with their skins on.The size of the octopus should be about three pounds; smaller ones, while more tender, are not suited to this preparation, since the tentacles would be too small when cut into rings.
Time: +60 minutes
Effort: easy
Yield: servings for 6
Ingredients:
4 quarts water
6 tablespoons coarse sea salt
1 frozen octopus, about 3 pounds thawed overnight in the refrigerator
1 pound new potatoes, boiled with their skins on and kept warm
1 cup extra-virgin oil
2 tablespoons Spanish paprika
Directions:
In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.
With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.
Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks.
Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.
23 Rodaballo a la Gallega (Galician Turbot)
The Galicians are the great fishermen of Spain, and the turbot is the king of the catch. Even if it is farmed, turbot is a great fish. No matter how you cook it— seared, fried, baked, roasted whole— turbot tastes exquisite.Time: 60 minutes
Effort: medium
Yield: serves 8
Ingredients:
1 (3-pound) turbot with tail intact, cleaned and cut crosswise into 4 portions
Coarse salt
3 cups water
1 cup dry white wine
2 yellow onions, cut into quarters
2 carrots, peeled and cut in half crosswise
1 leek, including tender green tops, cut into 1-inch-thick slices
3 boiling potatoes, about 1 ½ pounds total weight, peeled and cut into quarters
3 flat-leaf parsley sprigs
5 black peppercorns
Sauce
1 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 yellow onion, cut into thin rings
1 bay leaf
1 ½ teaspoons sweet Spanish paprika
Juice of ½ lemon
Salt
Directions:
Season the turbot with coarse salt and set aside.
In a saucepan, combine the water and wine and bring to a boil over high heat. Add the onions, carrots, leek, potatoes, parsley, and peppercorns, decrease the heat to medium-low, and cook, uncovered, for about 30 minutes, or until the potatoes are tender.
Pour the contents of the pan through a fine-mesh sieve held over a saute pan large enough to accommodate the fish pieces. Remove the potatoes from the sieve, place in a covered heatproof vessel, and place in a low oven to keep warm. Discard the rest of the vegetables in the sieve or set aside for another use.
Place the turbot pieces in the saute pan and bring slowly to a boil over medium-low heat. Decrease the heat to low and simmer, uncovered, for about 20 minutes, or until the fish is opaque throughout when tested with a knife tip.
Make the sauce in a medium saute pan, heat the olive oil over high heat. Add the garlic, onion, and bay leaf and cook, stirring often, for 10 minutes, or until the onion is golden brown.
When the turbot is ready, cut each piece in half lengthwise and arrange on a warmed platter with the boiled potatoes; keep warm.
To finish the sauce, remove the pan from the heat, add the paprika and lemon juice, and mix well. Season with salt, stir again, and pour over the fish and potatoes. Serve immediately.
24 Salmorejo with Extra Virgin Olive Oil
Salmorejo is a dish best served cold, and is perfect as a starter for lunch on a warm afternoon.Time: 15min
Effort: easy
Yield: serves 4
Ingredients:
1 lb. ripe red organic tomatoes
¼ lb. day-old french baguette
6 tablespoons extra-virgin olive oil
3 oz. of red wine vinegar
1 clove of garlic
salt
Garnish:
1 organic egg
serrano ham chips
Directions:
Peel the tomatoes and chop in the blender on medium for 10 seconds, add the bread, garlic, and vinegar and chop in the blender on medium for 20 seconds, add salt to taste and blend on high for 2 minutes or until very smooth. Add the olive oil and blend on medium for 5 seconds, adjust the amount of salt and vinegar to taste.
Presentation:
Serve it cool in shallow dish or bowl, sprinkle with shaved ham, cubed boiled egg and droplets of organic extra virgin olive oil.
25 Chili Cheese Burger made with Extra-Virgin Olive Oil
Time: 30 minutes
Difficulty: Easy
Yield: single serving
Ingredients :
1 3/4 lbs. ground chuck steak
Extra-virgin olive oil
1 large red onion sliced
4 sesame-topped brioche burger buns
1/4 of an iceberg lettuce chopped
4 slices of Cheddar or Gouda cheese
Burger Sauce
2 heaping tablespoons mayo
1 heaping tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce.
Directions:
Form the beef into patties, meanwhile heat olive oil in a saute pan.
Add burger patties on a sizzling saute pan and flip after 10-15 minutes.
Add slices of cheese until melted and beef is cooked to your preference.
To make the sauce, stir all ingredients together.
To assemble the burger, put sauce on both bread slices, then the patty, with chopped red onion and lettuce, top with more sauce.
26 Olive oil Chicken Confit
Time: 60+
Difficulty: Easy
Yield: serves 4
Ingredients:
1 chicken, whole, cut in 8 pieces (or 8 each drumstick)
1-2 bay leaf leaves
1 spring rosemary
whole black pepper as needed
12 garlic cloves
2 carrots, peeled and sliced
1/2 orange peel
extra virgin olive oil as needed
ground black pepper as needed
salt as needed
Directions:
Cut chicken into legs, thighs, breast, wings, leaving bones in all pieces. Trim any excess of fat.
Set the oven at 160-170 degrees and prepare a large enough baking dish to fit the chicken cover it with extra virgin olive oil.
Meanwhile salt and pepper the chicken and place a sauté pan on the heat with a drizzle of olive oil, brown the chicken and set it on the deep baking dish and cover it with olive oil add the bay leaf, rosemary, whole black pepper, garlic, carrots, and orange peel. Cook for 3 hours.
27 Thanksgiving Turkey with Extra-Virgin Olive Oil
Time: 60+
Difficulty: medium
Yield: serves 6 - 8
Ingredients:
For the turkey:
One whole turkey (about 12 pounds)
Three-fourths cup extra virgin olive oil
Three tablespoons minced garlic
Two tablespoons chopped fresh rosemary
One tablespoon chopped fresh basil
A pinch of dried oregano
A pinch of dried parsley
A pinch of onion powder
A pinch of dried thyme
A pinch of red pepper flakes
One teaspoon ground black pepper
Salt to taste
For the stuffing:
One pound of crusty bread
Two onions
Two celery stalks
One-fourth cup minced fresh parsley
One teaspoon dried sage
One teaspoon dried thyme
Salt to taste
Pepper to taste
Two eggs
Two cups chicken broth
Directions:
For the stuffing:
Cut the bread into small cubes, cut the onion and celery into small pieces, and chop the parsley.
Bake the bread in the oven for several minutes until golden.
Heat the extra virgin olive oil in a pan and sauté the onion and celery until soft.
Mix the onion and celery with the remaining ingredients in a large bowl.
For the turkey:
Preheat the oven to 325º F (165º C).
Mix the olive oil with the garlic, rosemary, basil, oregano, parsley, onion powder, thyme, red pepper flakes, black pepper and salt in a bowl. Set aside.
Wash the turkey inside and out. Let it dry.
Remove any large fat deposits. Gently loosen the skin from the breast without tearing it by working your fingers into the area between the breast and skin.
Place the stuffing inside the turkey cavity.
Spread the olive oil and herb mixture over the outside of the turkey and between the breast and skin.
Place the turkey on a roasting pan in the oven. Add about one-half cup of water to the bottom of the pan and leave the turkey to roast for three to four hours.
28 Barbecued Pork Rib
Time: +60 minutes
Difficulty: easy
Yield: serves 4
Ingredients:
5 lbs. pork ribs
One cup tomato purée
1/4 cup honey
3 dessertspoons sweet chili sauce
1/4 cup hoisin sauce
1/4 cup lemon juice
Two cloves of garlic, crushed
1/4 cup extra-virgin olive oil
Directions:
Prepare the barbecue with hot coals.
Mix the tomato purée, honey, sweet chili sauce, hoisin sauce, lemon juice, garlic and olive oil in a bowl. Coat the ribs with the mixture
Once the coals are heated, place the pork ribs on the barbecue. Occasionally brush the meat with the sauce mixture as it cooks.
Ready to serve.
29 Saffron Chicken Thighs
Time: +60 minutes
Difficulty: easy
Yield: serves 4
Ingredients:
8 chicken thighs with bone
4 cloves of garlic
10 strands of saffron
1 laurel leaf
flour
salt
1 cup white wine
black pepper
extra virgin olive oil.
Directions:
First remove the skin from the thighs, cut off the excess bone and season with salt and pepper. Once seasoned with salt and pepper, cover the thighs with flour and place them in a pan with extra-virgin olive oil and fry them on medium heat, turning the thighs so that they get crispy on all sides. While the thighs are frying, peel the garlic and place them in a mortar with the salt and saffron.
Mash all ingredients until the garlic is in pieces and it turns yellow from the saffron, add the wine, mix well and then add to the pan with the chicken thighs. Add the laurel leaf to the pan, replace the lid and keep it at medium-high heat for 20 minutes stirring periodically so that the meat doesn't stick to the bottom of the pan.
After 20 minutes has passed, add salt to taste and serve.
30 Grilled beef tenderloin on a potato pancake
Time: 30 minutesDifficulty: easy
Yield: serves 4
Ingredients:
2 lbs. beef tenderloin
3/4 lb. potatoes
1 cup chicken broth
1 cup red wine
extra-virgin olive oil
oregano
freshly ground black pepper
salt
cranberry sauce
Directions:
Season the beef tenderloin, place it in an oven dish and sprinkle with oregano.
Cook in a pre-heated oven at 380º C for twenty minutes.
Pour the red wine into the oven dish and cook it over a low heat until the wine has reduced by half. Then add the chicken stock and reduce again by half.
Meanwhile, peel the potatoes into very thin slices. Season and brown them on both sides in a frying pan using a little hot extra-virgin olive oil until they are crunchy on the outside and soft on the inside.
Use a round mold or a cookie cutter to place the potatoes one on top of the other forming the pancake.
Presentation:
Serve the potato pancake with a slice of tenderloin medallion on top and accompany with a little cranberry sauce.
31 Lamb skewers
Time: +60 minutes (requires 1 day prep)Difficulty: easy
Yield: serves 4
Ingredients:
1 1/2 lb. of lamb cut into cubes
a pinch of cumin
a pinch of ground black pepper
a pinch of ginger
a pinch of sweet paprika
a pinch of turmeric and saffron
chopped cilantro
one medium-sized red onion
parsley
juice of one lemon
extra-virgin olive oil
salt
Instructions:
Ground and mix the spices, fine chopped the onion, cilantro and parsley and mix with the spices add the lemon juice, salt and oil and marinate the lamb for a day in the refrigerator.
Drain the meat and insert skewers, cook on a pan or barbecue on high and brown them to seal them. Cook for 2 more minutes in each side at medium heat. Try not to over cook to avoid drying out the meat.
