From Albert Bevia:
What really flavors this paella is the saffron, sweet smoked paprika and the fish broth. Important to use these ingredients to make this paella, as it´s what gives this dish that authentic Spanish touch.

TIPS & TRICKS to make this Recipe: I used a paella pan, but you can also use a standard frying pan. Though the cooking times will vary. Because of the design of a Paella pan, the rice cooks much faster. So expect to cook the rice for 1 to 2 minutes longer than stated below if using a frying pan.

Spectacular Seafood Paella with Minimal Effort

Watch Albert preparing this recipe: https://youtu.be/6q_Vs6A2Gmw

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 8 scallops
• 1 small onion
• 6 cloves garlic
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 3 cups fish broth 710 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup round rice 200 grams
• 15 raw jumbo shrimp peeled & deveined
• 1/3 cup frozen peas 45
• 2 jarred roasted red bell peppers
• pinch sea salt
• dash black pepper

Instructions

1. Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil
2. Meanwhile, add the scallops over some paper towels, pat them dry and season with sea salt & black pepper
3. Add the scallops into the hot paella pan, all in a single layer, sear for 1 minute per side, then remove the scallops and set aside
4. Add in 1 small onion finely diced into the paella pan and mix continuously, after 2 minutes add in 6 cloves garlic roughly minced, mix for 30 seconds, then add in 2 tomatoes finely grated, 1 tsp sweet smoked Spanish paprika and a pinch of sea salt, mix together and simmer
5. After 3 minutes and the grated tomato has thickened up, add in 3 cups fish broth, pinch in 1/4 tsp saffron threads and turn up the heat to a high heat
6. Once the broth comes to a boil, add in the 1 cup of round rice, give it one final mix so everything is evenly distributed, after this step don´t mix the rice again
7. After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, add in the scallops back into the pan (cut in half), the shrimp (seasoned with salt & pepper) and 1/3 cup frozen peas, making sure as you add the ingredients you evenly spread them out, continue to simmer until all the broth has been absorbed, about 5 minutes
8. Once all the broth has been absorbed, hit it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the soccarat, which is the layer of caramelized burnt rice underneath, then remove the pan from the heat
9. Add in the jarred roasted red bell peppers (cut into strips) over the rice, then cover the pan with a dishcloth and let it sit for a couple of minutes, then uncover and serve, enjoy!

From Albert Bevia:
To make this recipe I used dried butter beans. But you can take the short-cut and use canned butter beans. However, for this recipe, I prefer to use the dried ones. As it takes this simple recipe to the next-level in goodness.

TIPS & TRICKS to make this Recipe: After soaking the beans overnight, it took me about 1 1/2 hours to perfectly boil the beans to a beautiful creamy texture. Make sure to check the package instructions on the butter beans you are using, as it may take more or less time to cook them through.

Creamy Spanish Butter Beans | Alubias Garrafón Recipe

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=949cFuHwIpI&t=12s

Ingredients

• 2 tbsp extra virgin olive oil 30 grams
• 1 cup dried butter beans 180 grams
• 1 onion
• 4 cloves garlic
• 1 carrot
• 1 green bell pepper
• 1/2 tsp dried thyme .50 grams
• 1 bay leaf
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Add 1 cup butter beans into a sieve, rinse under cold water, making sure to remove any debris or broken beans, add the beans into a lage bowl and fill with 4 cups (1 liter) cold water, let them sit overnight or between 8 to 12 hours
2. Drain the beans back into the sieve, rinse under cold water and set aside
3. Finely chop 1 onion, 1 carrot (peeled), 1 green bell pepper and roughly chop 4 cloves garlic
4. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
5. After 2 minutes add in the chopped vegetables, mix with the olive oil, after 3 minutes and the onion is translucent, add in the butter beans and a generous 1/2 tsp dried thyme, mix together, then add in 5 cups (1200 ml) cold water and 1 bay leaf, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
6. Once the beans are fully cooked through and have a creamy interior, about 1 1/2 hours (check package instructions on your beans), season with sea salt & black pepper, gently mix together, then remove from the heat
7. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

From Albert Brevia:
The reason why I consider this the greatest pasta dish from Italy is the sicilian pesto. Known as Pesto Alla Trapanese. It´s made with just almonds, garlic, tomatoes, basil, and olive oil, but it truly has the most incredible textures & flavors.

For the pesto, I used tomatoes off the vine. But you can also use plum tomatoes or even cherry tomatoes. For the pasta I used rigatoni, but you can use any pasta you like. Though I do recommend using thicker cut pastas, such as penne or fusilli, as the sauce clings on better.

I added some Spanish Manchego cheese that was aged for 6 months into the pesto. But you can also add in Parmigiano Reggiano or Pecorino Romano for more of an Italian touch.

Rigatoni with Sicilian Pesto (Pesto Alla Trapanese)

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=fMqgQHN9yDo&t=7s

Ingredients

• 2 cups uncooked rigatoni 200 grams
• 1/2 cup blanched almonds 70 grams
• 3 cloves garlic
• 1 lbs fresh tomatoes, such as off the vine, plum or cherry tomatoes 1/2 kilogram
• 1 cup fresh basil leaves 20 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1/2 cup grated Manchego cheese 45 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot half ways with cold water, season generously with sea salt & heat with a high heat
2. Meanwhile, heat a small fry pan with a medium heat and add in 1/2 cup raw blanched almonds, mix continuously, after 4 minutes and the almonds are lightly toasted, remove them from the heat and transfer into a bowl so they can slightly cool off
3. After a couple minutes add the almonds into a food processor, along with 3 cloves of garlic, run on a low speed for 15 to 20 seconds or until the almonds and garlic are finely chopped, then add in 1 lbs tomatoes (cut into quarters), 1 cup basil leaves and season generously with sea salt & black pepper, run the food processor on a low speed until everything is well blended, then slowly add in 1/4 cup extra virgin olive oil while still running the processor, then run for another 1 to 2 minutes, then add in 1/2 cup grated cheese and run for another 30 seconds, set aside
4. Once the water comes to a boil on the stock pot, add in 2 cups rigatoni, cook until al dente, reserve a little of the pasta water if you want to thin out your pesto sauce, then drain the pasta into a colander, add the pasta back into the stock pot (heat turned off), pour the pesto sauce over the rigatoni and mix together
5. Transfer into shallow bowls and garnish with basil leaves, serve at once, enjoy!
6. To learn more about these oils and to purchase visit www.apollooliveoil.com.

From Albert Brevia:
This is the perfect dish for a busy weeknight dinner. Yet it´s bold enough for an elegant weekend lunch next to a bottle of Spanish wine. Either way you dice it, this promises to be one of the best tasting pasta dishes ever.

To cook the pasta, I used vegetable broth, but you can always use water. I just prefer to use broth, as it adds more depth of flavors to the overall dish. I also added a dash of sweet smoked Spanish paprika, to give it a smoky touch that is not over-powering.

One-Pan Creamy Tuna Pasta

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=a84jy_S7at0&t=185s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 shallots
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 14.5 oz can diced tomatoes 400 grams
• 2 cups vegetable broth 475 ml
• 2 cups uncooked penne pasta 200 grams
• 2 cans tuna in olive oil 3.25 oz / 90 grams each
• 1/2 cup Greek yogurt 125 grams
• 2 tbsp finely chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
2. After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
3. After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid
4. Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil
5. After leaving the pasta to slightly cool off, add in the drained tuna, 1/2 cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed
6. Top off with finely chopped parsley and serve at once, enjoy!