From Albert Bevia:

I have been making this recipe for over 15 years, and let me tell you, it never gets old. It´s made with the most basic pantry staples and truly offers the best flavors ever.

TIPS & TRICKS to Make this Recipe: First you want to cut and boil the potatoes. But you don´t want to over-boil them. You want them al-dente. It takes me exacty 10 minutes, but every pan and stove top heats differently. So keep an eye on them starting at the 7 minute mark. I also left the skins on the garlic, this ensures the garlic don´t burn and gives them a buttery texture.

To see Albert making this recipe go to: https://youtu.be/1l-mna9m7P8

My Secret Recipe for Breakfast Potatoes | The ULTIMATE Breakfast Taters

Ingredients

• 3 yukon gold potatoes
• 1 large onion
• 1 head of garlic
• 1/2 cup extra virgin olive oil 125 ml
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• sea salt & black pepper
• handful freshly chopped chives

Instructions

1. Wash & pat dry 3 medium-sized yukon gold potatoes, cut the ends of the potatoes, so you can easily stand them up, then cut them into vertical slices that are 1/2 inch (1.27 cm) thick, cut each piece into 1/2 inch vertical slices and then again into 1/2 inch horizontal slices, to end up with cubes, add the cut potatoes into a stock pot, fill with cold water, to just above the potatoes and heat it with a high heat
2. Meanwhile, roughly dice 1 large onion, remove the cloves of garlic from a head of garlic and cut a slit on each one, keeping the skins on the garlic
3. 10 Minutes after turning on the heat, the potatoes should be perfectly cooked al dente (every pan and stove top heats differently, so start checking at the 7 minute mark), you should be able to easily pierce the potatoes with a toothpick, but with resistance, drain the potatoes into a strainer and rinse with cold water, add the potatoes into a dishcloth and gently pat them dry
4. Heat a large deep pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the diced onions and cloves of garlic, mix with the olive oil, after 4 to 5 minutes and the onions are translucent, add in the boiled potatoes, gently mix together so all the cubes of potatoes are coated in the olive oil, mix every 1 to 2 minutes
5. After 15 minutes the potatoes should be slightly crispy on the outside with a melt-in-your-mouth interior and the onions should be perfectly caramelized, season everything with a generous 1/2 tsp sweet smoked paprika, a generous pinch of sea salt and black pepper, gently mix together and then transfer into a serving dish, sprinkle with a generous portion of freshly chopped chives, enjoy!

From Albert Bevia:

Sevilla, Spain. What many consider, one of the most beautiful cities in the world. It´s full of art & culture, amazing architecture and offers some of the most popular foods in Spain. In this recipe, I will show you how to make one of Sevillas best dishes, Orange Cod with Sautéed Spinach.

TIPS & TRICKS to Make this Recipe: I used frozen cod that I thawed out. The secret? Make sure to pat it completely dry with paper towels. That way when you cook the cod, its got a great texture and it absorbs all the flavors. I also used fresh bagged spinach. But you can use frozen spinach. Just make sure to thaw it out and fully drain any excess liquid.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=6sKfn1lV6hs

Orange Cod with Sautéed Spinach

Ingredients

• 14 oz fillet cod 400 grams
• 1 large orange
• 1 tsp sweet smoked spanish paprika 2.30 grams
• 1/2 tsp cumin powder 1 gram
• 1/2 tsp garlic powder 1.64 grams
• 1/2 tsp onion powder 1.17 grams
• 1/2 tsp sea salt 2.9 grams
• dash black pepper
• 10 oz fresh spinach 300 grams
• 3 tbsp extra virgin olive oil 45 ml
• 4 cloves garlic roughly minced
• 2 slices orange for garnish

Instructions

1. Pat dry a 14 oz piece of cod with paper towels, cut into 2 evenly sized fillets, add to a shallow bowl
2. Squeeze the juice out of 1 large orange, pour over the cod fillets, cover with saran wrap and add to the fridge
3. Meanwhile, add 1 tsp sweet smoked paprika into a bowl, along with 1/2 tsp cumin powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp sea salt & a dash of freshly cracked black pepper, mix together until well combined
4. After 15 minutes remove the cod from the fridge, add the cod fillets to a wire rack, evenly sprinkle the spice mix on the cod fillets, do this on both sides
5. Heat a large pan with a medium heat and add in a generous tbsp of extra virgin olive oil, after 2 minutes add in 4 cloves garlic roughly minced, mix with the olive oil, after 30 seconds add in 10 oz of fresh spinach, I like to add it in batches so it doesn´t overflow out of the pan, mix with the garlic and olive oil so it easily wilts, once it has all been added and the spinach is wilted, season with sea salt & black pepper, give it a quick mix, turn off the heat and place a lid on the pan
6. Heat a nonstick fry pan with a medium-high heat, after 3 minutes add in 2 tbsp of extra virgin olive oil and add the cod fillets into the pan, after 3 minutes gently flip the cod to cook the other side (the thickness of my fillets where 1-inch), after a total cooking time of 6 minutes remove the pan from the heat
7. Evenly divide the sauteed spinach into 2 serving dishes, add 1 fillet of cod on top of each spinach dish, garnish with a slice of orange, serve at once, enjoy!

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Make sure to cut your potatoes into small pieces, that way they cook quickly. When you add the eggs into the pan, do not over mix them. That way you end up with big chunks of scrambed eggs. Use a GREAT Extra Virgin Olive Oil here, as it cooks and flavors the entire skillet.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=bdi2fUR2W64&t=1s

Smoky Scrambled Egg Skillet with Potatoes & Spinach

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 2 yukon gold potatoes
• 1/2 onion
• 2 cups spinach 120 grams
• 6 cage-free organic eggs
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• 1/2 cup shredded manchego cheese 120 grams
• handful freshly chopped chives
• sea salt
• black pepper

Instructions

1. Cut 2 yukon gold potatoes into small pieces that are about 1/8 of an inch (.3175 cm) thick, finely dice 1/2 of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined
2. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous 1/2 tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed
3. Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat
4. Finely shred in about 1/2 cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!

From Albert Bevia:
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.

In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.

To see Albert making this recipe go to: https://www.spainonafork.com/authentic-spanish-gazpacho-recipe/

Authentic Spanish Gazpacho Recipe

Ingredients

• 10 roma tomatoes (1 kg / 2 lbs)
• 1 small green bell pepper
• 1 small cucumber
• 1 large clove of garlic
• 1 tsp sherry vinegar 5 ml
• 1/4 cup extra virgin olive oil 60 ml
• 3/4 cup cold water 180 ml
• pinch sea salt

EXTRAS

• finely diced green bell peppers
• finely diced onions
• extra virgin olive oil

Instructions

1. Begin by washing & patting dry the tomatoes, bell pepper and cucumber
2. Cut each tomato into 8 evenly sized pieces and add into a blender
3. Cut the green bell pepper into large chunks and add to the blender with the tomatoes
4. Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
5. Also add in 1 large clove of garlic that´s been cut into 4 pieces
6. Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
7. Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
8. Run the blender on a low speed for about 5 minutes
9. Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
10. To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!

Marinated Garlic Mushrooms | Champiñones a la Jerez Recipe

From Albert Bevia:
TIPS & TRICKS to make this Recipe: Instead of adding the garlic into the marinade, I cooked them for about 15 to 20 seconds with the mushrooms. This makes them aromatic and takes the dish to another level. Also make sure to cook your mushrooms on a medium heat not a medium-high heat. That way the flavor of the olive oil goes into each mushroom.

For those of you that follow Spain on a Fork, you know I´ve been making a ton of bread recipes during this lockdown. There is just something so rewarding about making homemade bread.

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=SVNuwq3dlzM&t=11s

Ingredients

• 12 button mushrooms
• 2 tbsp finely diced onion 6.50 grams
• 1 roasted red bell pepper
• 4 cloves garlic finely minced
• 1/4 cup extra virgin olive oil 60 ml
• 2 tbsp sherry vinegar 30 ml
• 1 tbsp freshly chopped parsley 3.80 grams
• 1/2 tsp dried thyme .45 grams
• pinch sea salt
• dash freshly cracked black pepper

Instructions

1. Begin by making the marinade, add 2 tbsp finely chopped onions into a bowl, pat down 1 jarred roasted red bell pepper and roughly chop, add into the bowl with the onions, pour in 2 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tbsp freshy chopped parsley and 1/2 tsp dried thyme, mix everything until well combined and set aside
2. Wash and pat dry 12 button mushrooms, making sure to remove the stems as you clean them
3. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 3 minutes add in the mushrooms hole side up, after 2 1/2 to 3 minutes flip the mushrooms to cook the other side, after another 2 1/2 to 3 minutes add in 4 cloves garlic finely minced and mix everything together, after 15 to 20 seconds remove the pan from the heat and add the mushrooms and garlic into the bowl with the marinade, mix until well combined and cover with saran wrap, set aside at room temperature
4. After letting the mushrooms sit in the marinade for at least 15 minutes, transfer the mushrooms into a serving dish using a slotted spoon, making sure to top them off with the vegetables in the bowl, serve at room temperature or cold, enjoy!