From Albert Bevia:

These Spanish-Style Rice Fritters, known as Buñuelos de Arroz, are what simple comfort food is all about. We’re talking a light crispy texture on the outside with an incredible flavor in the inside, easy to make and done in just 30 minutes. But the best part? They’re made using leftover rice.

TIPS & TRICKS to Make this Recipe: Make sure to cook the fritters on a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. You can make the batter ahead of time. It will hold for up to 3 days in the fridge.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=R9_ne6VeGNE

Ingredients

FOR THE RICE FRITTERS

• 1/2 cup all purpose flour 60 grams
• 1 large egg
• 1/3 cup club soda 90 ml
• 1 small onion finely chopped
• 1 clove garlic
• 1 small carrot
• 2 tbsp chopped parsley 8 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 cup leftover cooked white rice 190 grams
• 1/2 cup grated cheese 60 grams
• sea salt & black pepper

FOR THE AIOLI

• 2 cloves garlic roughly chopped
• 1/4 tsp saffron threads .17 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• sea salt & black pepper

EXTRAS

• 1/3 cup extra virgin olive oil 90 ml
• fresh parsley

Instructions

TO MAKE THE RICE FRITTERS

1. Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the club soda and whisk everything together until you get a creamy batter, then add in the onion finely chopped, finely grate in the garlic, finely grate in the carrot (peeled), add in the chopped parsley, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together
2. Add in the cooked rice and grated cheese, give it one final mix until well mixed together
3. Heat a large fry pan with a medium heat and add in the olive oil
4. After a couple of minutes start adding in spoonfuls of the batter, all evenly spaced out and in a single layer, cook in batches, fry the fritters for 3 minutes per side or until golden fried, as you finish each batch, transfer the fritters into a dish with paper towels

TO MAKE THE AIOLI

1. Add in the cloves of garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, whisk together until you get a creamy texture

TO ASSEMBLE

1. Transfer the aioli into a small bowl and place over a serving dish, decorate the fritters around it and garnish with fresh parsley, enjoy!

These Classic Spanish Potato Fritters, known as Patatas Huecas, are what humble and delicious food is all about. We´re talking basic pantry staples, easy to make and a ton of great flavors. Serve these fritters as a tapas appetizer or even as a side dish.

TIPS & TRICKS to Make this Recipe: When frying the fritters, make sure to use a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. The ingredients below make about 40 fritters. If you want to make less, just cut the recipe in half.

Classic Spanish Potato Fritters | Patatas Huecas

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=uOjO9pOlVdQ

Ingredients

FOR THE POTATO FRITTERS

• 2 lbs yukon gold potatoes 900 grams
• 1 bay leaf
• 2 eggs
• 1/4 cup milk 60 ml
• 1/4 cup all purpose flour 30 grams
• 1 1/2 tsp baking powder 8 grams
• 2 cloves garlic
• 2 tbsp chopped parsley 8 grams
• pinch sea salt

FOR THE SPICY AIOLI

• 1/2 cup low fat mayonnaise 120 grams
• 2 cloves garlic
• 1 tsp hot smoked Spanish paprika 2.50 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• pinch sea salt
• dash black pepper

EXTRAS

• 1 cup virgin olive oil 240 ml
• handful chopped parsley

Instructions

1. Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces, then add the potatoes into a stock pot, fill with water, just enough to cover the potatoes, add in the bay leaf, season generously with sea salt and heat it with a high heat
2. After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick to ensure they´re done, drain the potatoes into a colander and rinse under cold water, remove the bay leaf
3. Add the potatoes into a large bowl, using a potato masher or large fork, mash the potatoes
4. Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix together until well mixed, then add in the milk, flour and baking powder, finely grate in 2 cloves of garlic, add in the chopped parsley and season generously with sea salt, mix together until you get a semi thick batter
5. Heat a large fry pan with a medium heat and add in the 1 cup of virgin olive oil
6. Once the oil is nice and hot start cooking the fritters, with the help of two spoons grab some of the batter, about the size of a golf ball and add into the pan, make sure each fritter is in a single layer and evenly spaced out, cook in batches to not over-crowd the pan, fry for 5 minutes per side or until golden fried all around, then transfer into a dish with paper towels
7. Once all the fritters are done make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, lemon juice and olive oil, season with sea salt & black pepper and whisk together
8. Transfer the aioli over a serving plate, decorate the fritters around it and sprinkle with chopped fresh parsley, enjoy!

Serve these mushrooms as a tapas appetizer, a side dish or even pour them over some pasta or rice for a main course. Either way, make sure to serve these mushrooms next to a crunchy baguette to mop up all that delicious goodness.

TIPS & TRICKS to make this Recipe: To wash the mushrooms, I always give them a quick shower for just 4 to 5 seconds. This makes it so much easier to remove the excess dirt. While not allowing the mushrooms to absorb any of the water.

Spanish Mushrooms with Onions & Garlic

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=5PCxp0UyclI

Ingredients

• 5 tbsp extra virgin olive oil 75 ml
• 1 lbs white mushrooms 450 grams
• 1 large brown onion
• 4 cloves garlic
• 2 tomatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/4 tsp saffron threads .17 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Cut the onion into 1/4 inch (.635 cm) thick rounds, roughly chop the garlic, finely grate the tomatoes and rinse the mushrooms for 4 to 5 seconds under water, then pat them completely dry, making sure to remove any excess dirt
2. Heat a large fry pan with a medium high heat
3. After a couple of minutes add in 3 tbsp (45 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer and cook for 2 minutes without mixing, after 2 minutes mix the mushrooms and once again place in a single layer and go for 2 minutes, continue to cook the mushrooms in this method until they´re lightly golden brown, about 6 to 8 minutes
4. Once the mushrooms are lightly golden brown, season with sea salt & black pepper, mix together, then remove the mushrooms from the pan and set aside
5. Using the same pan, lower to a medium heat, add in 2 tbsp (30 ml) extra virgin olive oil and the sliced onion, mix together, after 6 to 7 minutes and the onion is lightly browned, add in the garlic, continue to mix, after 1 minute add in the paprika and saffron, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing
6. After 3 to 4 minutes and the grated tomato has slightly thickened, add the mushrooms back into the pan, mix together, then simmer for 2 to 3 minutes
7. Transfer into a large serving dish and sprinkle with chopped fresh parsley, enjoy!
8. 
   
   

From Albert Bravia:

For the rice I used Spanish bomba rice. Which is the one that´s typically used to make paella. You can substitute for arborio rice or any type of short-grain rice. For the fish I used cod fillets I bought frozen and thawed out. You can also use fresh cod here as well as any other type of firm white fish.

TIPS & TRICKS to make this Recipe: Once you add the hot broth into the pan with the rice, mix it every 3 to 4 minutes. This is going to help release the starch in the rice, which at the end gives the dish a slightly creamy texture.

My Mothers Garlic Rice with Fish

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ucXkMujbIAQ&t=8s

Ingredients

• 4 cups vegetable broth 960 ml
• 1 cup Spanish round rice 180 grams
• 3 tbsp extra virgin olive oil 45 ml
• 8 cloves garlic
• 2 cod fillets 8 oz / 250 grams each
• pinch sea salt
• dash black pepper
• fresh parsley

Instructions

1. Add the broth into a sauce pan and heat with a medium heat
2. At the same time, heat a large fry pan with a medium heat and add in the olive oil
3. While the oil is heating, thinly slice the cloves of garlic, then add them into the pan with the hot oil, mix every 20 to 30 seconds so all the garlic evenly sautees
4. After 4 to 5 minutes and the slices of garlic are lightly browned, add in the rice and season with sea salt & black pepper, mix continuously, after dry cooking the rice for 2 to 3 minutes, gently add in the simmering broth, mix together and then mix every 3 to 4 minutes
5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut into 1 inch (2.50 cm) bite-sized pieces
6. About 12 minutes after adding the broth and most of it has been absorbed by the rice, but there is still plenty of broth left, add in the pieces of cod, evenly mix them around, then place a lid on the pan and lower to a low medium heat, simmer for 3 to 5 minutes or until the rice and fish are cooked though
7. Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!
   To learn more about these oils and to purchase visit www.apollooliveoil.com.
   

To make this recipe I used 2 zucchinis that where small to medium in size. You can also use 1 large one if you prefer. Either way, once you shred the zucchini, you want to salt it and let it rest for a couple of minutes. This will remove any excess water, which will help give your fritters that crispy texture.

I served these zucchini fritters next to a very simple spicy garlic aioli. Which really takes these fritters to the next level. What gives the aioli that spicy kick is the hot smoked Spanish paprika. You can also use chili powder if you like.

TIPS & TRICKS to make this Recipe: Make sure to cook the fritters in batches to not over-crowd the pan. To keep the fritters warm while you cook the rest of them. Just add into a preheated oven at its lowest setting. You can make the batter ahead of time and cook the fritters when ready.

EASY Zucchini Fritters + Spicy Garlic Aioli

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=L-IltQZc7as&t=6s

Ingredients

FOR THE FRITTERS

• 2 zucchini (small to medium in size)
• 1/2 cup all purpose flour 60 grams
• 1 egg
• 1/3 cup club soda 90 ml
• 1 small onion
• 2 cloves garlic
• 2 tbsp chopped parsley 8 grams
• pinch sea salt
• dash black pepper

FOR THE SPICY GARLIC AIOLI

• 1/2 cup low fat mayonnaise 120 grams
• 1 clove garlic
• 1 tsp hot smoked Spanish paprika 2.50 grams
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• pinch sea salt
• dash black pepper

EXTRAS

• 1/2 cup extra virgin olive oil 120 ml

Instructions

1. Cut off 1/2 inch (1.25 cm) from the ends of each zucchini, using a box shredder finely shred the zucchini, transfer the shredded zucchini into a colander with a bowl underneath, season with sea salt, set aside
2. Add the flour into a large bowl, make a well, crack in the egg and whisk, add in the club soda and mix everything together until there are no lumps, add in the onion finely chopped, the garlic roughly chopped, the parsley and season with sea salt & black pepper, mix together until well mixed
3. Using a wooden spoon, push down on the shredded zucchini, to remove any of the excess water, then add into the bowl with the batter and mix together
4. Heat a large fry pan with a medium heat and add in the olive oil (1/2 cup / 120 ml)
5. Once the oil is hot but not smoking, add in spoonfuls of the batter, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried, then remove from the pan and transfer over a wire rack with paper towels underneath
6. To make the spicy garlic aioli, add the mayonnaise into a bowl, finely grate in the garlic, add the hot smoked Spanish paprika, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until well mixed
7. Transfer the aioli into a serving plate and decorate the zucchini fritters around the aioli, serve at once, enjoy!