From Albert Bevia:
Pasta is always associated with Italy, when in-fact it was created by the Chinese. It was Marco Polo who brought it to Italy in the 12th century, and shortly there after, in the 13th century it arrived in Spain. So as you can imagine, pasta is a big deal in Spain. Just most people outside of Spain are unaware.

TIPS & TRICKS to make this Recipe: I made my tomato sauce from scratch by finely grating tomatoes. But you can totally used canned tomato sauce (passata). For the sausages, I used beyond sausage, but you can use any sausage you like. From regular sausage to smoked sausage to spicy sausage.

Spanish Tomato & Sausage Pasta | Macarrones a la Madrileña Recipe

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

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 onion
• 4 cloves garlic
• 8 tomatoes
• 2 sausages
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• 2 cups uncooked penne pasta 220 grams
• manchego cheese
• handful fresh parsley
• pinch white sugar
• sea salt & black pepper

Instructions

1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat it with a medium-high heat
2. Meanwhile, finely dice 1/2 onion, roughly mince 4 cloves garlic, finely chop a handful of fresh parsley, finely grate 6 to 8 tomatoes, you want a total of 2 cups (450 grams) finely grated tomato and cut 2 sausages into rounds that are 1/4 inch (.75 cm) thick
3. Heat a fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in the sliced sausage and mix with the olive oil, after 4 to 5 minutes and the sausage is lightly sauteed, remove from the pan and set aside
4. Using the same pan with the same heat, add in the diced onion and mix with the olive oil, after 3 minutes and the onion is translucent a lightly sauteed, add in the minced garlic and continue to mix, after 30 seconds add in a generous 1/2 tsp (1.30 grams) sweet smoked paprika, quickly mix together and then add in the 2 cups grated tomato, 2 tbsp (7.60 grams) of the finely chopped parsley and season with sea salt, black pepper and a pinch of white sugar, mix together and simmer on a medium heat
5. At this point the water should be boiling in the stock pot, add in 2 cups (220 grams) uncooked penne pasta, give it a quick mix and cook until al dente (check you pasta package for timing), then remove from the heat and drain into a colander, shake off any excess water
6. Moving back to the tomato sauce, it should be nice & thick and all the flavors well combined, turn off the heat in the pan, add in the cooked penne pasta and mix together until well mixed
7. Transfer the pasta into serving dishes, top off with finely grated Manchego cheese and sprinkle with freshly chopped parsley, serve at once, enjoy!

From Albert Bevia: My favorite part about this bread recipe, is that there is no yeast involved, which means no waiting for the dough to rise. Just add the ingredients into a bowl, mix until you form a dough and into the oven it goes.

This bread is what is called a quick bread. So the texture will be different than that of a traditional yeast bread. It is much denser, but the texture is still absolutely beautiful. Plus all the flavors in the bread will take your tastebuds to food heaven.

TIPS & TRICKS to Make this Recipe: I used an 8-inch (20 cm) round baking pan. But you can use any shape you like, from a square pan to a rectangular pan. My loaf of bread took 30 minutes to bake in my oven. But every oven heats differently, so keep an eye on it after 25 minutes. You can always pierce the bread with a toothpick, if it comes out cleanly, the bread is ready to go.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=erBb0Fosf6k&t=294s

10 Minute Homemade Bread with Cheese & Herbs

Ingredients

• 2 cups all-purpose flour 240 grams
• 2 tsp baking powder 8 grams
• 1 tsp dried thyme .91 grams
• 1 tsp dried rosemary 1.12 grams
• 1/2 tsp sea salt 3 grams
• 1 cup shredded Manchego cheese 83 grams
• 2 tbsp extra virgin olive oil 30 ml
• 2/3 cup cold water 158 ml

EXTRAS:

• 1 tbsp extra virgin olive oil 15 ml
• 2 tbsp shredded manchego cheese 10 grams
• 1/2 tsp dried rosemary .55 grams

Instructions

1. Add 2 cups all-purpose flour (240 grams) into a large bowl, along with 2 teaspoons (8 grams) baking powder, 1 teaspoon (.91 grams) dried thyme, 1 teaspoon (1.12 grams) dried rosemary and 1/2 teaspoon (3 grams) sea salt, mix together until well combined
2. Then add in 1 cup (83 grams) finely shredded Manchego cheese, 2 tablespoons (30 ml) extra virgin olive oil and 2/3 cup (158 ml) cold water, mix together until you form a dough, then get in there with your hands and knead the dough inside the bowl between 1 to 2 minutes, shape into a ball and set aside
3. Grease an 8-inch (22 cm) round baking pan with 1/2 tablespoon (7 ml) extra virgin olive oil, then add the ball of dough into the pan and using your hands mold the dough into the pan, making sure it´s all in a flat single layer
4. Score the top of the dough with a cross in the middle, brush 1/2 tablespoon (7 ml) extra virgin olive oil over the dough, shred 2 tablespoons (10 grams) manchego cheese over the dough and sprinkle 1/2 teaspoon (.55 grams) dried rosemary
5. Add into a preheated oven, bake only option (bottom heat), 190 C – 375 F
6. After 25 to 30 minutes the bread should be perfectly baked, remove from the oven
7. After 5 minutes remove the bread from the baking pan and serve, enjoy!

Spain is known for having some of the best seafood dishes around, and this Spanish Tuna in Tomato Sauce is no exception. Loaded with flavors, super easy to make and comes together in just about 30 minutes. 

This dish hails from the province of Cádiz in the region of Andalucia, where it´s known as Atun en Tomate. It´s basically fresh tuna that you cook in olive oil and serve with a homemade sauce. Another Spanish dish where simplicity meets extraordinary.

TIPS & TRICKS to Make this Recipe: The secret to this recipe is not overcook the tuna. Just brown it on all sides on a medium heat and then remove from the pan. Then you add it back to the pan with the tomato sauce and heat it through. If you overcook the tuna, it will get a tough texture and not absorb all the flavors from the tomato sauce.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=z-HsMd5xikc

Spanish Tuna in Tomato Sauce | Atun en Tomate de Cádiz Recipe

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 fresh tuna steaks 200 grams each (7 oz each)
• 2 cloves garlic
• 1/2 onion
• 1/2 green bell pepper
• 5 tomatoes
• sea salt & black pepper
• handful freshly chopped parsley

Instructions

1. Finely grate 4 to 5 ripe tomatoes, you want to end up with about 2 cups of grated tomato, roughly dice 1/2 green bell pepper, finely dice 1/2 onion, finely mince 2 cloves garlic, grab 2 fresh tuna steaks (about 1-inch | 2.54 cm thick), pat them dry with paper towels, season with sea salt & black pepper on both sides and cut into 1-inch (2.54 cm) pieces
2. Heat a large fry pan with a medium heat and add in 2 tablespoons extra virgin olive oil, after 2 minutes add in the pieces of tuna, move the tuna around every 15 to 20 seconds to evenly brown all the sides, after about 2 minutes and all the sides have been browed, remove the tuna from the heat and set aside
3. Using the same pan with the same heat, add in the diced green bell pepper, diced onion and minced garlic, mix with the olive oil, after about 5 minutes and all the ingredients have a light golden fried color, lower the fire to a low-medium heat, then add in the grated tomato and season with sea salt, black pepper and a little white sugar, mix together and simmer for about 10 minutes
4. After 10 minutes and the grated tomato has thickened up, add the pieces of tuna back into the pan, gently mix them around so they are coated in the tomato sauce, after 2 minutes remove the pan from the heat, sprinkle with freshly chopped parsley, serve next to a crusty baguette, 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: 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!