Moroccan Saffron Shrimp

From Albert Bevia:

To make this recipe, I used raw Argentinian jumbo shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use whatever type of shrimp you like. The most important thing is to make sure you pat them completely dry. This way they absorb all the flavors in the pan.

TIPS & TRICKS to Make this Recipe: It took me about 4 minutes to fully cook the shrimp. Of course, every pan and stovetop heats differently. Just keep an eye on the shrimp; that way you don’t overcook them. Which will give them a rubbery texture.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=e4eGPTdQwtU

Ingredients

FOR THE RICE

• 2 cups water 480 ml
• 1 cup long grain rice 190 grams
• sea salt

FOR THE SAFFRON SHRIMP

• 3 tbsp extra virgin olive oil 45 ml
• 2 onions (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground turmeric 1.50 grams
• 1/2 tsp ground ginger 1 gram
• 1/4 tsp ground cinnamon .65 grams
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped cilantro 8 grams
• 1/2 cup vegetable broth 120 ml
• 1 lb raw shrimp (peeled & deveined) 450 grams
• sea salt & black pepper
• lemon juice
• chopped cilantro for garnish

Instructions

1. To make the rice, add the water into a saucepan, season generously with sea salt, and heat it with a high heat
2. In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute
3. Once the water comes to a boil in the saucepan, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat
4. While the rice is cooking, make the saffron shrimp, heat a large fry pan with a medium heat and add in the olive oil
5. After a couple of minutes add in the chopped onion and garlic, mix continuously, after 6 to 8 minutes and the onions are translucent, add in the paprika, ground turmeric, ground ginger, ground cinnamon, saffron, chopped cilantro, and season with sea salt & black pepper, mix together, then add in the broth and turn it up to a high heat, mix together and then simmer
6. In the meantime, add the shrimp over some paper towles, all in a single layer, pat completely dry, then season with sea salt & black pepper just on one side
7. After simmering the broth for 5 minutes, add the shrimp into the pan, mix together, then place the shrimp in a single layer, just as best as you can, then place a lid on the pan and lower to a low-medium heat
8. While the shrimp are cooking move back to the rice, after 15 to 18 minutes and the water has been absorbed and the rice is cooked through (check package instructions on the rice you are using), remove the lid and the pan from the heat, using a fork, gently fluff the rice, then transfer into serving dishes
9. After simmering the shrimp for 3 to 4 minutes and they’re just cooked through, remove the lid and the pan from the heat
10. Add some of the shrimp mixture over the rice, squeeze some fresh lemon juice over the shrimp and sprinkle with chopped cilantro, enjoy!

To make this recipe, I used canned tuna in olive oil. You can also use canned tuna in water if you like. However, I did use the reserved olive oil from the tuna to fry the patties. I topped the burgers off with some sliced tomato, red onion, shredded lettuce, and a simple homemade tzatziki that truly elevates the tuna patties. To add some heat to this burger, just add a dash of chili powder or hot smoked paprika.

TIPS & TRICKS to Make this Recipe: Once you have the tuna mixture well mixed, make sure to push down on it until you get a paste-like texture. This is to ensure all the ingredients are well bound. That way, once you cook your patties, they hold their shape and won’t fall apart.

Watch Albert making this recipe: https://www.youtube.com/watch?v=QGAgy1KDSqA

Ultimate Tuna Burgers

Ingredients

FOR THE TUNA PATTIES

• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1/4 cup plain breadcrumbs 35 grams
• 2 cage-free organic eggs
• 1 shallot (finely chopped)
• 1 clove garlic (finely grated)
• 2 tbsp chopped parsley 8 grams
• sea salt & black pepper

FOR THE TZATZIKI SAUCE

• 5 oz plain Greek yogurt 150 grams
• 1/4 cup grated cucumber 35 grams
• 1 clove garlic (finely grated)
• 1/2 tsp dried dill 1 gram
• 2 tsp lemon juice 10 ml
• 1/2 tbsp extra virgin olive oil 8 ml
• sea salt & black pepper

EXTRAS

• 3 hamburger buns (lightly toasted)
• 1 tomato (thinly sliced)
• 1/2 red onion (thinly sliced)
• handful shredded lettuce

Instructions

1. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess oil, then transfer into a large bowl, along with the breadcrumbs, eggs, chopped shallot, grated garlic, chopped parsley, and season with sea salt & black pepper, mix together, then mash down on the mixture until you get a paste-like texture
2. Transfer the mixture over a clean flat surface, cut into 3 evenly sized pieces, then shape each one into a ball, making sure to squeeze the mixture in your hand, this is to ensure everything is well bound, then gently mash down on each ball to shape the patties, about 1 1/2 cm (5/8 inch) thick
3. Heat a large fry pan with a medium heat and add in the reserved olive oil from the canned tuna
4. After a couple of minutes add in the tuna patties, fry for 5 minutes per side or until cooked through and golden fried
5. In the meantime make the tzatziki, add the Greek yogurt into a bowl, then add the grated cucumber over some paper towels and squeeze the water out, transfer the cucumber into the bowl with yogurt, then add in the grated garlic, dried dill, lemon juice, and olive oil, then season with sea salt and a generous portion of black pepper, and whisk together until well mixed
6. Once the tuna patties are cooked through and golden fried, about 5 minutes per side, remove from the pan
7. To assemble the burgers, add some of the tzatziki over the bottom bun, then add one of the tuna patties, some sliced tomato, sliced red onion, and shredded lettuce, then add another dollop of the tzatziki over the top bun and place over the burger, enjoy!

This Shakshuka with Chickpeas & Feta is what healthy comfort food is all about. We’re talking a ton of Mediterranean flavors, simple everyday ingredients, and all done in under 30 minutes using just one pan. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette for a great meal.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes to perfectly cook the eggs. With the egg whites set and the yolks slightly creamy. It might take you more or less. Just keep an eye on the eggs as they are cooking. 

Watch Albert making this recipe: https://www.youtube.com/watch?v=GzAwLI2lnm0

Shakshuka with Chickpeas & Feta

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 4 cage-free organic eggs
• 1/4 cup crumbled feta cheese 35 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil
2. While the oil is heating, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper
3. Add the chopped ingredients into the hot fry pan, mix together, then mix every minute so it all evenly sautes
4. After 4 to 5 minutes and the onions are translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, canned chickpeas (drained & rinsed), and season with sea salt & black pepper, mix together, then simmer on a medium heat for 10 minutes
5. After 10 minutes and the tomatoes have slightly thickened, crack in the eggs, all evenly spaced out, just create little pockets so the eggs perfectly sit in there, season the eggs with sea salt & black pepper, then place a lid on the pan and lower to a low-medium heat, simmer for 5 minutes or until the egg whites are set but you still have slightly creamy yolks, then remove from the heat
6. Sprinkle the feta cheese over the skillet and some chopped parsley, serve at once enjoy!

This Spanish-Style Tuna and Potato Stew, known as Guiso de Atún en Conserva con Patatas, is what simple and delicious food is all about. We’re talking a ton of flavors, easy to make and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from Ribera del Duero for a complete meal.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some liquid when reheating if it’s too thick.

Spanish-Style Tuna and Potato Stew

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=PRgRDS_p8Wo

Ingredients

• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1 onion
• 4 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 tbsp white wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp hot smoked Spanish paprika 1.25 grams
• 2 tomatoes (finely grated)
• 3 potatoes (peeled) 1 1/2 lbs / 750 grams
• 3 cups vegetable broth 720 ml
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna to remove any excess oil, roughly chop the onion, roughly chop the garlic and cut the red & green bell peppers into small bite-sized pieces
2. Heat a stock pot with a medium heat and add in 3 tbsp (45 ml) of the reserved olive oil from the canned tuna
3. After a couple of minutes add in the chopped vegetables, mix every 1 to 2 minutes so everything evenly sautes, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the vinegar, sweet smoked paprika and hot smoked paprika, quickly mix together, then add in the grated tomatoes, mix together and then simmer
4. In the meantime, cut the potatoes into small bite-sized pieces that are 1/2 inch thick (1.25 cm)
5. After 4 to 5 minutes and the grated tomato has slightly thickened, add in the chopped potatoes and season with sea salt & black pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix
6. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
7. After simmering the stew for 20 minutes remove the lid, at this point the potatoes should be cooked through (you can always pierce them with a toothpick to ensure they are done), using a potato masher, gently mash down on the stew to break a couple of the potatoes apart, this is to help thicken the stew, then remove from the heat
8. Transfer into shallow bowls, top off with some of the reserved canned tuna, black pepper and fresh parsley, enjoy!

To puree the soup, I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, if you see your soup is too thick once it’s pureed, just add in some more broth until the desired texture.

TIPS & TRICKS to Make this Recipe: I topped the soup off with some Greek yogurt and roasted pumpkin seeds. You can easily veganize this recipe by omitting the yogurt or using your favorite plant-based yogurt.

COZY Pumpkin and Potato Soup

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=LueukwzvH9c

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 medium onion
• 4 cloves garlic
• 2 carrots
• 2 medium potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 1 can pumpkin puree 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 2 tsp lemon juice
• sea salt & black pepper

EXTRAS

• Greek yogurt
• toasted pumpkin seeds

Instructions

1. Cut the potatoes into bite-size pieces, roughly chop the onion, roughly chop the carrots (peeled) and roughly chop the garlic
2. Heat a stock pot with a medium heat and add in the olive oil
3. After a couple of minutes, add in the chopped onion, carrot and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the chopped potatoes, canned pumpkin puree and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat
4. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
5. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat
6. Add in the lemon juice, then using a hand blender, puree the ingredients until you get a smooth creamy texture, if your soup is too thick, add in more broth
7. Transfer the soup into shallow bowls, garnish with a dollop of Greek yogurt and some toasted pumpkin seeds, enjoy!