Spicy Spanish Tomato Skillet with Eggs & Cheese

From Albert Bevia:
This Spicy Spanish Tomato Skillet with Eggs & Cheese is an absolute flavor bomb. We´re talking spicy tomatoes that are flavored with hot smoked Spanish paprika, perfectly cooked eggs and melted Manchego cheese. Folks, this is the REAL deal. Serve it as a tapas appetizer or for a crazy good weekend breakfast.

Spicy Spanish Tomato Skillet with Eggs & Cheese

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=G2IIRAEaVBc

Ingredients

  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked Spanish paprika
  • 1/2 tsp hot smoked Spanish paprika
  • 15 ounce can diced tomatoes
  • 2 organic eggs
  • 1 cup shredded manchego cheese
  • 2 tbsp Apollo sierra organic extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped parsley

Instructions

  1. Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, shred a generous cup of mild Manchego cheese and reserve 2 organic eggs, each one cracked into seperate small bowls
  2. Heat a fry pan with a medium heat, add in 2 tbsp of extra virgin olive oil and add the diced onions & minced garlic, mix with the oil continuously, after 4 minutes and the onions are translucent, add in 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp hot smoked Spanish paprika, mix together with the onions & garlic, then add in a 15 oz can of diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together until well combined
  3. After simmering the tomatoes for about 5 minutes, add the eggs into the pan, I like to make a little hole in the tomato sauce and pour in each egg, season the eggs with sea salt & freshly cracked black pepper and add the shredded manchego cheese all over the skillet, trying not to cover the egg yolks, place a lid on the pan
  4. After 2 to 3 minutes remove the lid from pan and simmer for another 2 to 4 minutes, or until the egg whites are cooked through but the egg yolks are still creamy, remove from the heat and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

Roasted Spanish Marcona Almonds with Honey & Rosemary

From Albert Bevia:
For this recipe I used raw blanched marcona almonds, but you can use any type of almonds that you like. However, I do recommend you use marcona almonds. They have a heart-like shape to them and offer an incredible flavor & texture. What really takes these roasted almonds to the next-level is the extra virgin olive oil. The olive oil is what cooks the almonds through while they are roasting and gives them that incredible flavor. For this recipe I used an Organic Extra Virgin Olive Oil from Apollo Olive Oil. This is their new ¨Miller´s Favorite¨. Basically the best EVOO I have tasted from Apollo. If you´re a fan of EVOO like me, you need this olive oil in your life. 

Roasted Spanish Marcona Almonds with Honey & Rosemary

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=O3xJ12YssLs&t=7s

Ingredients

  • 2 cups raw blanched marcona almonds
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 1/2 tsp fine sea salt
  • 4 sprigs fresh rosemary finely chopped

Instructions

  1. Add 2 cups of raw blanched marcona almonds into a large bowl, also add in 2 tbsp of extra virgin olive oil, 2 tbsp of honey, 1 1/2 tsp of fine sea salt and 2 tbsp of freshly chopped rosemary, toss together until everything is well combined
  2. Add the coated almonds into a baking tray lined with foil paper (reserve the bowl the almonds where mixed in), using a spoon make sure all the almonds are in a single layer so they all roast evenly
  3. Add the almonds into a preheated oven, bake + broil option 190 C – 375 F between 15 to 17 minutes, making sure to keep an eye on them so they don´t over-cook
  4. After roasting the almonds remove them from the oven and add back into the large bowl, add in 1 tbsp of freshly chopped rosemary and toss together, add the almonds back into the foil paper and once again make sure they are in a single layer, leave them to air dry
  5. After letting the almonds air dry for 10 minutes, they are ready to be served, store in an air-tight container, they will hold for up to 7 days, enjoy!

Spanish Flatbread with Manchego Cheese, Mushrooms & Dates

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ZWTe5n1rcEk&t=4s

Ingredients

  • 1 premade pizza dough
  • 10 slices manchego cheese
  • 6 button mushrooms
  • 6 dates
  • 2 tbsp Apollo ¨Mistral¨ organic extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley
  • 1 sprig fresh rosemary

Instructions

  1. Roll out a premade pizza dough into a circular or square design that is about 1/8 of an inch thick, transfer the dough into a baking tray lined with parchment paper and pierce the dough all over with a fork
  2. Cut about 10 slices that are 1/8 to a 1/4 inch of thickness from a block of Manchego cheese, add the slices of cheese on top of the dough
  3. Thinly slice 6 button mushrooms that have been washed & patted dry and evenly distribute the cut mushrooms over the cheese
  4. Grab 6 dates, remove the pits and roughly chop them, evenly divide the cut dates over the mushrooms
  5. Drizzle some extra virgin olive oil all over the ingredients and season everything with sea salt and freshly cracked black pepper
  6. Roughly chop a handful of fresh parsley and 1 sprig of rosemary, evenly divide the fresh herbs over the flatbread
  7. Add the flatbread into a preheated oven, bake + broil option 210 C – 425 F, after 14 to 16 minutes remove from the oven and transfer to a cutting board
  8. Cut the flatbread into 2 inch x 6 inch pieces and serve, enjoy!

Spanish Salad with Oranges, Anchovies & Tuna

From Albert Bevia:
Visit any top-tier restaurant in the Spanish Mediterranean coast and you will find this Spanish Salad with Oranges, Anchovies & Tuna. It´s loaded with amazing flavors, beyond easy to make and done within a couple of minutes. This is the kind of salad that truly speaks the Spanish Mediterranean culture.  My favorite part about this salad, besides the simplicty of it, is the explosion of flavors it has. It´s sweet & savory, plus the combination of textures between the oranges, anchovies and tuna is absolutely brilliant.

Spanish Salad with Oranges, Anchovies & Tuna

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

Ingredients

  • handful mixed greens bagged lettuce
  • 1/2 onion
  • 1 orange
  • 10 black pitted Spanish olives
  • 1 tin Spanish anchovies
  • 1 tin Spanish tuna
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. Add a handful of mixed greens bagged lettuce into a plate, my mix had spinach, red leaf lettuce & arugula
  2. Thinly slice 1/2 of a brown onion and add on top of the salad
  3. Peel 1 orange and cut into thin slices, add about 5 slices on top the salad
  4. Slice 10 black pitted Spanish olives in half and add over the salad
  5. Season everything with fine sea salt and freshly cracked black pepper
  6. Drain 1 tin of Spanish anchovies and decorate over the salad, I like to add mine in a circular design
  7. Drain 1 tin of Spanish tuna and add on top of the salad, I like to add mine in the middle
  8. Drizzle the entire salad with about 2 tbsp of extra virgin olive oil and serve at once, enjoy!

Manchego Cheese Empanadas with Strawberries & Rosemary

From Albert Bevia:


Spain is famously known for their empanadas and these Manchego Cheese Empanadas with Strawberries & Rosemary have to be one of the best ones ever. These empanadas are sweet & savory and they have an incredible combination of flavors. This recipe is super easy to make, uses minimal ingredients and the empanadas are done in about 30 minutes from start to finish. Perfect for a tapas party or serve next to a salad for a complete meal. For this recipe I used premade store bought pizza dough, just to make things easier.

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

Ingredients

  • 1 premade pizza dough
  • 1 block manchego cheese
  • 6 fresh strawberries
  • 1 sprig fresh rosemary
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. Wash and pat dry 6 fresh strawberries, cut the end off each strawberry, then cut each one in half, cut each half in half and roughly chop it, add the cut strawberries into a large bowl
  2. Wash and pat dry 1 large sprig of rosemary, remove the needles from the stem and roughly chop the rosemary needles, add them into the bowl with the strawberries
  3. Season everything with sea salt and freshly cracked black pepper, mix together until well combined and set aside
  4. Thinly slice about a 1/4 block of queso Manchego, remove the rind and cut each slice into 4 pieces
  5. Roll out one premade pizza dough, using a circular cutter (mine was 3 1/2 inches in diameter) cut out some small circles of dough from the pizza dough, you should end up with about 6
  6. Sprinkle some all-purpose flour into a flat surface, dust each circle of dough on the flour, add a couple pieces of the Manchego cheese to each dough and then some of the strawberry mixture (about 2 tbsp), fold each dough together and using a fork pierce the outer edges on both sides to ensure all the ingredients stay inside (don´t over-stuff your empanadas otherwise they will explode while baking)
  7. Add the empanadas to a baking tray lined with parchment paper and brush each one with some extra virgin olive oil, add into a preheated oven, bake + broil option 210 C -410 F, after 15 to 16 minutes remove from the oven and let them rest for 5 minutes, enjoy!

Spring Salad with Goat Cheese and Strawberries

Recipe Corner

From Albert Bevia:
Spring has sprung! To celebrate the season we´re making a Spring Salad with Goat Cheese and Strawberries. This is the kind of salad you order at a restaurant, pay big bucks and it leaves you in 7th heaven. Here is the thing, you can make this salad at home for much cheaper and it´s effortless to put together. This salad is loaded with different flavors and textures, it´s sweet, it´s savory, it´s absolutely delicious. Simple ingredients, easy to make and ready within minutes. Remember to use a high-quality extra virgin olive oil, this is what really brings all the flavors together.

Spring Salad with Goat Cheese and Strawberries

Watch Albert preparing this recipe: https://youtu.be/2KihzWjB7Qg

Ingredients

  • handful fresh bagged spinach
  • 1/2 red onion
  • 5 fresh strawberries
  • 2 oz goat cheese
  • 8 walnuts
  • 2 tbsp unsalted sunflower seeds
  • balsamic vinegar glaze
  • Sierra extra virgin olive oil
  • pinch sea salt
  • pinch black pepper

Instructions

  1. Add a handful of fresh spinach into a shallow bowl, finely dice 1/2 of a red onion and add on top of the spinach, rinse 5 large fresh strawberries under cold water and roughly chop them, add the cut strawberries with the onions and spinach, season everything generously with fine sea salt and freshly cracked black pepper
  2. Grab 2 ounces of goat cheese and crumble all over the salad, grab 8 walnuts and crumble all over the salad as well, evenly divide 2 tbsp of sunflower seeds and add a good drizzle of balsamic glaze, top it all off with some Sierra extra virgin olive oil, enjoy!

The Authentic Spanish Tortilla de Patatas Potato Omelette

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=G9V2A4U55A4

Ingredients

  • 1/3 cup Apollo Mistral organic extra virgin olive oil
  • 2 large yukon gold potatoes
  • 6 large organic eggs
  • fine sea salt
  • black pepper

Instructions

  1. Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined
  2. Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined
  3. Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy!

Master Chef Talks Olive Oil

Olive Oil Times spoke with Italian master chef, Massimiliano Alajmo, often called ‘the Mozart of the stove’ due to his simple yet unique style of cooking where, of course, extra virgin olive figures very predominantly. Alajmo feels olive oil has a lot of innovative potential because it holds aromas better than butter especially when it is combined with water. Consequently he uses olive oil for a lot of his sauces replacing butter and other dairy products like cream. He is able to achieve a creamy consistency without using dairy which makes his sauces and pastries easier to digest. His three choices if he were on a deserted island: olive oil, bread, and wine. “It’s a combination of freshness, the sacred and strength,” he says.

We have found that it is much easier to make a roux with extra virgin olive oil than with butter. The flour dissolves much more easily without clumping. Also olive oil has a much higher smoking point than butter so it does not burn or bubble when making the roux.