TIPS & TRICKS to make this Recipe: To give this pasta dish that beautiful creamy texture, I used Greek yogurt instead of heavy cream. The secret? Make sure to add in your Greek yogurt at room temperature. Otherwise it can easily curd.

One-Pan Creamy Salmon Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=2jbOdQDSYPc&t=3s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 15 oz fresh salmon 500 grams
• 1/2 onion finely diced
• 4 cloves garlic roughly minced
• 1/2 tsp sweet smoked Spanish paprika 1.30 grams
• 15 oz can diced tomatoes 400 grams
• 2 tbsp finely chopped parsley 8 grams
• 2 cups water 473 ml
• 2 cups uncooked penne pasta 200 grams
• 2 cups bagged fresh spinach chopped 100 grams
• 1/2 cup Greek yogurt 125 grams
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
2. Cut a 15 oz piece of fresh salmon into 2 fillets, season with sea salt & black pepper
3. After heating the olive oil for 2 minutes, add in the fillets of salmon, skin side up, using a spatula push down on the fillets for 30 seconds, after 3 minutes flip to cook the other side, after a total cooking time of 6 minutes remove the salmon fillets from the pan, set aside and cover with foil paper
4. Using the same pan with the same heat, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in a generous 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add in 2 cups uncooked penne pasta and mix around so the pasta is evenly distributed
5. Meanwhile, flake the reserved salmon and remove the skin
6. After 9 to 10 minutes and most of water has been absorbed by the pasta but there is still some water left, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and lower the heat to a low-medium, simmer for 4 minutes, then turn off the heat and remove the lid
7. After letting the pasta cool off for about 1 minute, add in 1/2 cup greek yogurt at room temperature, season the yogurt with black pepper and mix everything together until well combined, sprinkle with freshly chopped parsley and serve at once, enjoy!

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!

Recipe Corner

From Albert Bevia:

TIPS & TRICKS to Make this Recipe: Make sure to pat your fish completely dry with paper towels. This helps remove any of the excess water in the fish. That way when you cook it, it has a great texture and absorbs all the flavors in the pan. The thickness of my cod fillets were a little over 1/2 inch (1.27 cm) thick, so I cooked them for 3 minutes per side. If yours are thicker go for 30 seconds more, if they are thinner, 30 seconds less.

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

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

Ingredients

FOR THE TOMATO SAUCE

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 onion
• 3 cloves garlic
• 4 tomatoes
• 1/4 cup white wine 60 ml
• 1/2 tsp sweet smoked Spanish paprika 1.50 grams
• 1 bay leaf
• sea salt & black pepper

FOR THE COD

• 1/4 cup extra virgin olive oil 60 ml
• 14 oz cod fillet 390 grams
• 1/2 cup all-purpose flour 60 grams
• sea salt & black pepper

EXTRAS

• handful freshly chopped parsley
• lemon wedges

Instructions

1. Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
2. Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
3. Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
4. After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
5. Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!