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!

To make the tuna meatballs I used canned tuna in olive oil. But you can always use canned tuna in water. Either way, make sure to drain any excess liquid from the tuna. This will help in shaping the meatballs so they hold their shape and not fall apart.

TIPS & TRICKS to make this Recipe: You can make the tuna meatballs ahead of time and add into the fridge. They will hold for up to 5 days. When making tuna meatballs, if you see your mixture is too wet to shape the meatballs, just add in more breadcrumbs.

Spanish-Style Spaghetti with Tuna Meatballs

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=BJY92ft8Ukg

Ingredients

FOR THE PASTA

• 8 oz spaghetti 225 grams
• 3 tbsp extra virgin olive oil 45 ml
• 1 small onion
• 4 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp dried thyme .50 grams
• 1 can tomato sauce 14.5 oz / 410 grams
• 1 can diced tomatoes 14.5 oz / 410 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

FOR THE TUNA MEATBALLS

• 2 cans tuna in olive oil 5 oz / 148 grams each
• 2 eggs
• 1/4 cup plain breadcrumbs 40 grams
• 1 clove garlic
• 2 tbsp chopped onion 8 grams
• 2 tbsp chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

TO MAKE THE TUNA MEATBALLS

1. Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna, then add into a large bowl, crack in the eggs, add in the breadcrumbs, finely grate the clove of garlic and add in 2 tbsp chopped onion, then season with sea salt & black pepper and mix together until well mixed, once well mixed, push down on the mixture to make a paste-like texture, if your mixture is too wet, add in more breadcrumbs, then shape into meatballs, each one a little smaller than a golf ball

TO MAKE THE PASTA

1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
2. At the same time, heat a large fry pan with a medium heat and add in the extra virgin olive oil
3. Once the oil is hot, add in the tuna meatballs, cook for 3 to 4 minutes or until lightly golden fried all around, then remove from the fry pan and set aside
4. Using the same pan with the same heat, add in 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix together, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, chopped parsley and season with sea salt & black pepper, mix together until well mixed, then add in the tuna meatballs, gently mix together so each meatball is coated in the sauce, then lower to a low-medium heat and simmer
5. Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions), then transfer the spaghetti directly from the stock pot into the pan with the sauce, shaking off any excess water
6. Turn off the heat in the sauce and gently mix together until well mixed
7. Transfer into shallow bowls and sprinkle with chopped fresh parsley, enjoy!

TIPS & TRICKS to make this recipe: Once you add the broth into the paella, give it one final mix so everything is evenly distributed. After this, you don´t want to mix the rice again. Otherwise, it distrups the way it cooks. Make sure to follow the directions below to achieve the socarrat. Which is the famous layer of caramelized burnt rice underneath. Without socarrat, it is not a paella.

Spanish Paella from Restaurante La Murciana in Valencia Spain

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=TwHt-pO2u5k

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• handful thinly sliced red cabbage
• 1/2 red bell pepper roughly chopped
• 8 green beans cut into 1-inch (2.50 cm) pieces
• 1/4 zucchini roughly chopped
• 1 artichoke cut into quarters
• 4 cloves garlic finely minced
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• 1/2 cup finely grated tomato 112 grams
• 1/2 cup cooked lima beans 95 grams
• 1 cup round rice 200 grams
• 2 3/4 cups vegetable broth 650 ml
• 1/4 tsp saffron threads .17 grams
• sea salt & black pepper

Instructions

1. Add in 2 3/4 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
2. Heat a paella pan with a medium-high heat and add in a generous 1/4 cup extra virgin olive oil, after 1 minute add in a handful of thinly sliced red cabbage and mix with the olive oil, after 2 minutes and the cabbage is lightly sauteed, remove from the pan and set aside
3. Using the same pan with the same heat, add in 1/2 red bell pepper roughly chopped, 8 green beans cut into 1-inch (2.50 cm) pieces, 1/4 zucchini roughly chopped and 1 artichoke that has been cleaned & cut into quarters, mix the vegetables with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in 4 cloves garlic finely minced, mix for another 30 seconds, then add in a generous 1/2 tsp sweet smoked paprika and quickly mix, then add in 1/2 cup finely grated tomato and simmer for 1 minute, then add in 1 cup round rice, 1/2 cup cooked lima beans and season with sea salt & black pepper, mix until well mixed, then slowly pour in the hot saffron infused vegetable broth, give it one final mix so everything is evenly distributed, do not mix again after this step
4. After simmering between 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until the broth has been fully absorbed, then hit it back to a medium-high heat and go between 90 seconds to 2 minutes to achieve the socarrat, then remove the pan from the heat, add the reserved sauteed red cabbage over the paella and cover the pan with a dishcloth
5. After 5 minutes remove the dishcloth from the pan, serve at once, enjoy!