From Albert Bevia:
To make the creamy garlic sauce, I used vegetable broth and low-fat milk. You can also use chicken broth if you like. As for the milk, any milk can be used, including dairy-free. Just make sure the milk is at room temperature; otherwise, it can easily curdle.

TIPS & TRICKS to make this Recipe: This dish will hold for up to 2 to 3 days in the fridge in an airtight container. When reheating, just add in a splash of broth or milk to the chicken to bring back the creaminess.

Creamy GARLIC Chicken & Rice.

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=K5ppGKLH3AM

Ingredients

FOR THE CREAMY GARLIC CHICKEN

• 1/4 cup extra virgin olive oil 60 ml
• 2 boneless chicken breast 10 oz / 300 grams each
• 1 small onion (finely chopped)
• 8 cloves garlic (roughly chopped)
• 1.5 tbsp all purpose flour 12 grams
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.625 grams
• 3/4 cup vegetable broth 180 ml
• 1 cup low fat milk (at room temperature) 240 ml
• 2 tbsp grated Manchego cheese 15 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

FOR THE RICE

• 2 tbsp extra virgin olive oil 30 ml
• 3 cloves garlic (roughly chopped)
• 2 cups water 480 ml
• 1 cup short-grain rice (similar to arborio) 190 grams
• 2 tbsp chopped chives 5 grams
• sea salt

Instructions

TO MAKE THE RICE

1. Heat a saucepan with a medium heat and add in the olive oil and chopped garlic, mix continuously, after 1 to 2 minutes and the garlic is nice and fragrant, add in the water and season with salt, raise to a high heat
2. Once it comes to a boil, add in the rice, give it a mix, and then place a lid on the saucepan and lower it to a low heat, simmer for 18 minutes or until the rice is cooked through, then remove from the heat (check package instructions on the rice you are using to get your liquid to rice ratios and cooking times right on the money)
3. Add the chopped chives over the rice, and using a fork, gently fluff the rice

TO MAKE THE CREAMY GARLIC CHICKEN

1. Heat a large fry pan with a medium heat and add in the olive oil
2. While the oil is heating, place the chicken breast over some paper towels and pat dry, then cut each one into 2-inch (5 cm) pieces, and season the chicken with salt & pepper
3. Add the chunks of chicken into the hot fry pan, all in a single layer, and fry for 5 to 6 minutes per side or until fully cooked through (minimum internal temperature of 165°F – 74°C), then remove the chicken and set aside
4. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes, add in the flour and continue to mix together for 2 minutes, then add in the oregano and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and gently mix continuously for 3 to 4 minutes
5. After 3 to 4 minutes and you’ve ended up with a slightly creamy sauce, season with salt & pepper and mix together, then add the pieces of chicken back to the pan, all in a single layer, and gently flip each one so they’re fully coated in the sauce, lower to a low heat and simmer for 2 to 3 minutes or until the chicken is heated through, then turn off the heat, add in the grated cheese and lemon juice, and give it one final mix
6. Transfer some of the rice into a shallow bowl, add some of the creamy garlic chicken next to the rice, and top off with chopped chives, serve at once, enjoy!
   

From Albert Bevia:
To make this recipe, I used a boneless chicken breast. You can also use chicken thighs if you prefer. Either way, make sure to use a meat mallet to pound the chicken down. That way it has the same thickness all around it and cooks evenly. If you don’t have a meat mallet, you can also use a frying pan or a rolling pin.

TIPS & TRICKS to make this Recipe: You can serve this pasta salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Mediterranean Chicken Pasta Salad

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=awwGO2ifiuY

Ingredients

• 8 oz fusilli pasta 225 grams
• 1 boneless chicken breast 10 oz / 300 grams
• 1 tbsp extra virgin olive oil 15 ml
• 1 cup diced English cucumber 150 grams
• 1/3 cup chopped red onion 50 grams
• 1 cup cherry tomatoes (cut in half) 150 grams
• 1/3 cup sliced black olives 60 grams
• 1/4 cup chopped fresh basil 10 grams
• 1/4 cup crumbled feta cheese 30 grams
• sea salt & black pepper

FOR THE DRESSING

• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• sea salt & black pepper

Instructions

1. Fill a stockpot halfway with water, season generously with salt, and heat with a high heat
2. At the same time, heat a fry pan with a medium heat
3. While the pan is heating, add the chicken breast over some paper towels and pat dry, then add the chicken over some saran wrap, place another layer of saran wrap over the chicken, and using a meat mallet, gently pound down on it until you get an even thickness all around of 1/2 inch (1.25 cm), then add the olive oil over the flattened chicken and rub it all over, and season with salt & pepper on both sides
4. Once the fry pan is nice and hot, add in the chicken breast and cook for 6 to 7 minutes per side or until fully cooked through (at least 165 F – 74 C in the thickest part), then remove from the pan and transfer to a cutting board
5. When the water comes to a boil in the stockpot, add in the pasta and cook until al dente (check package instructions), then drain into a colander and rinse under cold water, shake off any excess water, and transfer the pasta into a large bowl
6. Once the chicken is cool enough to handle, cut it into bite-sized cubes, then add them into the bowl with the pasta, along with the cucumber, red onion, cherry tomatoes, black olives, basil, feta cheese, and season with salt & pepper, gently mix together
7. To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, Dijon mustard, grated garlic, oregano, crushed red pepper, and season with salt & pepper, whisk together
8. Pour the dressing over the salad and mix together until well mixed, serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
   

From Albert Bevia:
To make this recipe, I used Yukon gold potatoes. But you can use any potatoes you like. I also added a yellow onion and red bell pepper. You can mix it up and use different vegetables or whatever you have on hand.

TIPS & TRICKS to make this Recipe: What truly flavors this omelette is the olive oil and smoked paprika. Make sure to use the good stuff here, as it makes all the difference. If you want a little heat in your omelette, just add in a dash of crushed red pepper when sautéing the potatoes.

Spanish Omelette with Paprika | Tortilla Española con Pimentón

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=kVsFQl0-BQU

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 1 medium yellow onion (roughly diced)
• 1 red bell pepper (finely diced)
• 2 medium potatoes (peeled) 500 grams / 1.15 lbs.
• 1 1/2 tsp sweet smoked Spanish paprika 4 grams
• 4 large eggs
• 2 tbsp chopped chives 5 grams
• sea salt & black pepper

Instructions

1. Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil
2. After a couple of minutes, add in the chopped onion and red bell pepper, mix together, then mix every 1 to 2 minutes
3. In the meantime, cut the potatoes into small bite-sized pieces that are a 1/4 inch (0.625 cm) thick
4. After sautéing the onion and red bell pepper for 4 to 5 minutes and they’re lightly sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3 minutes so everything evenly cooks
5. In the meantime, crack the eggs into a large bowl, add in the chopped chives, and season with salt & pepper, whisk together until well mixed
6. After frying the potatoes for 20 to 25 minutes and they’re lightly golden fried and cooked through (you can always pierce them with a toothpick to ensure they are done), add in the paprika and season with salt & pepper, mix together, then remove from the heat and transfer the mixture into the bowl with the whisked eggs, making sure to reserve the olive oil in the pan, mix the mixture together, and let it sit for a couple of minutes
7. In the meantime, heat the same fry pan with a low-medium heat
8. After a couple of minutes, add in the potato and egg mixture, making sure it’s all in a flat layer, and cook for 3 to 4 minutes without mixing
9. After 3 to 4 minutes, it’s time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette, and in one swift move, flip the pan into the plate, then slide the omelette back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through, then gently slide the omelette into a dish and cut into wedges, serve warm, at room temperature, or even chilled, enjoy!
   

From Albert Bevia:
As for the vegetables, I used onion, garlic, zucchini, red bell pepper, and carrots. You can mix it up and use other types of vegetables or whatever you have on hand. As for the zucchini, I sautéed it first and then removed it. Then added it back towards the end so it doesn’t get a mushy texture and fall apart.

TIPS & TRICKS to make this Recipe: You want to make sure to mix the rice every 2 to 3 minutes. This way it releases its starch. This, along with the extra liquid, is what gives this dish that creamy texture. This dish will hold for up to 3 to 4 days in the fridge in an airtight container.

CREAMY Turmeric Rice with Vegetables | Arroz Meloso con Curcuma y Verduras

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=2fKOBsAy-3s

Ingredients

• 1 liter vegetable broth 4 1/4 cups
• 1/4 cup extra virgin olive oil 60 ml
• 1 small zucchini
• 1 medium yellow onion
• 6 cloves garlic
• 1 red bell pepper
• 1 carrot
• 1 tsp ground turmeric 2 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 cup short-grain rice 190 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped cilantro

Instructions

1. Cut the zucchini into 1/4 inch (0.625 cm) thick rounds, finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), and cut the red bell pepper into small strips
2. Add the broth into a saucepan and heat with a medium heat
3. At the same time, heat a large fry pan with a medium heat and add in the olive oil
4. After a couple of minutes, add the sliced zucchini into the hot fry pan, mix it together, and then mix every 1 to 2 minutes
5. Once the zucchini is lightly browned, about 5 to 7 minutes, remove it from the pan and set aside
6. Using the same pan with the same heat, add in the chopped onion, garlic, carrot, and red bell pepper, mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the turmeric, paprika, and season with salt & pepper, mix together, then add in the rice and mix continuously
7. After sautéing the rice for 2 minutes, gently add in the simmering vegetable broth and mix together, then mix every 2 to 3 minutes, as this will help release the starch in the rice
8. After simmering the rice for 16 minutes, which in my case was 2 minutes shy of the rice being cooked through, add the sliced zucchini back into the pan and mix it together, simmer for another 2 minutes or until the rice is cooked through, then turn off the heat, add in the lemon juice, and give one final mix
9. Transfer into shallow bowls, and top off with chopped cilantro, enjoy!
   To learn more about these oils and to purchase visit www.apollooliveoil.com.
   

From Albert Bevia:
To make this recipe, I used a long purple eggplant. But you can use any type of eggplant you like. The most important thing is to salt your sliced eggplant and let it rest for 15 minutes. By taking this step, it will extract the water. That way, once you cook it, it doesn’t get mushy, and it keeps its beautiful, firm texture.

TIPS & TRICKS to make this Recipe: I served the fried eggplant next to salmorejo as a dipping sauce. Salmorejo is a typical tomato and bread soup from the province of Córdoba. And traditionally, it is served with this fried eggplant. To make the salmorejo, I used a food processor. But you can also use a stand-up blender or a hand blender.

CRISPY Fried Eggplant with Salmorejo

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=f63u0LgCMFk

Ingredients

FOR THE FRIED EGGPLANT

• 1/2 cup extra virgin olive oil 120 ml
• 1 eggplant
• 1/2 cup all purpose flour 60 grams
• 2 eggs
• 1 cup plain bread crumbs 60 grams
• sea salt & black pepper

FOR THE TOMATO AND BREAD SAUCE

• 4 tomatoes 1 lbs. / 450 grams
• 2 cloves garlic
• 3.5 oz day old baguette 100 grams
• 1/4 cup extra virgin olive oil 60 ml
• sea salt & black pepper

EXTRAS

• chopped parsley for garnish

Instructions

1. Cut the eggplant into rounds that are a 1/4 inch thick (0.625 cm), then cut each one in half to end up with half-moon shapes, add the sliced eggplant into a large bowl and season generously with salt, set aside for 15 minutes
2. In the meantime, make the salmorejo (tomato and bread soup), cut each tomato into 4 pieces, then add them into a food processor, along with the cloves of garlic, and season with salt & pepper, run the food processor for 30 seconds or until you get a puree
3. Cut the baguette into slices, add them into the food processor with the tomato puree, and run the food processor for 30 seconds or until you get a thick puree, then with the motor running, slowly add in the olive oil, taste for seasoning, then cover with Saran wrap and add into the fridge
4. After leaving the sliced eggplant for 15 minutes, transfer the slices over some paper towels and pat completely dry, scraping off any excess salt if there is too much
5. Add the flour into a bowl, crack the eggs into a separate bowl, season with salt & pepper, and whisk together, add the bread crumbs into a third separate bowl
6. Heat a large fry pan with a medium heat and add in the olive oil
7. While the oil is heating, coat the slices of eggplant first in the flour, then into the egg wash, and finally into the bread crumbs
8. Add the coated slices of eggplant into the fry pan, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch
9. To assemble the dish, mix the tomato and bread sauce with a spoon, then add some into a bowl and over a serving dish, decorate the fried eggplant around it, and sprinkle with chopped parsley, serve at once, enjoy!