What really flavors this salad is the creamy dressing. I used low fat Greek yogurt as the base. But you can also use full fat, non fat or even a plant based yogurt to keep things dairy free.

TIPS & TRICKS to make this Recipe: To cook the salmon I pan grilled it. Which means no fat in the pan. So make sure to use a nonstick pan. It took me 3 minutes per side to cook the salmon (1 inch / 2.50 cm thick fillets). Depending on the thickness of the fillets you use, it might take you 2 or even up to 4 minutes per side.

Mediterranean Salmon Salad

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

Ingredients

• 2 tbsp garlic infused olive oil 30 ml
• 2 salmon fillets 8 oz / 250 grams each
• handful arugula
• 1 red onion
• 1/2 english cucumber
• 20 cherry tomatoes
• 1/2 cup plain Greek yogurt 150 grams
• 1 clove garlic
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• 1 tsp dried dill 1 gram
• pinch sea salt
• dash black pepper

Instructions

1. Add the Greek yogurt into a bowl, finely grate in the garlic, add in the lemon juice, olive oil, dried dill and season with sea salt and a generous portion of black pepper, whisk together until you end up with a creamy sauce, set aside
2. Add the arugula into shallow bowls, topped off with thinly sliced red onions, thinly sliced cucumbers and the cherry tomatoes cut in half
3. Heat a nonstick fry pan with a medium-high heat
4. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with garlic infused olive oil and rub all over, season each fillet with sea salt and black pepper, just on one side
5. Once the pan is nice and hot add in the salmon fillets, cook for 3 minutes per side or until just cooked through
6. Top off each salad with a salmon fillet and spoon the yogurt dressing over the salads, enjoy.

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!

This recipe hails from the beautiful region of La Rioja. Which is famously known for their elegant wines and stunning architecture. This dish is tipically served as a second course for la comida (lunch) or even for dinner. Either way, serve it next to a crunchy baguette and a bottle of Spanish Rioja for the ultimate meal.
For this recipe I used a cod fillets I bought frozen and thawed out. But you can also use fresh cod if you like, as well as any other type of firm white fish. For the tomato sauce I finely grated fresh tomatoes, but you can substitute for 1 can (14.5 oz/410 G) of tomato sauce or passata.

TIPS & TRICKS to make this Recipe: When you first fry the cod, you don´t want to fully cook it through. Just give it a light golden crust on both sides. As you will finish cooking the cod later on in the recipe. This dish will hold for up to 4 days in the fridge in an air-tight container.

Rioja-Style Cod with Sauce | Bacalao a la Riojana

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=949cFuHwIpI&t=12s

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 cod fillets 8 oz / 250 grams each
• 1/4 cup all purpose flour 30 grams
• 1 onion
• 4 cloves garlic
• 6 tomatoes
• 2 jarred roasted red bell peppers
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 cup white wine 120 ml
• 2 bay leaves
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. Thinly slice the onion, thinly slice the cloves of garlic, cut the roasted red bell peppers into thin strips, finely grate the tomatoes and pat dry the cod fillets with paper towels, then season them with sea salt & black pepper and coat them all around in the flour
2. Heat a large fry pan with a medium heat and add in the olive oil
3. Once the oil is hot but not smoking, add in the cod fillets, cook for 2 minutes per side or until lightly golden, then remove from the pan and set aside
4. Using the same pan with the same heat add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes add in the paprika, quickly mix together, then add in the white wine and simmer for 3 minutes, then add in the grated tomato, roasted red bell peppers and season with sea salt & black pepper, mix together, then add in the bay leaves and simmer
5. After 10 minutes and the grated tomato has slightly thickened, add the cod fillets back into the pan, give them a gently flip so they are coated in the sauce, place a lid on the pan and simmer for 2 to 3 minutes or until the cod fillets are cooked through
6. Transfer into serving dishes and garnish with fresh parsley, 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: What really flavors this dish is the saffron and fish broth. Make sure to use a high-quality fish broth, as it really takes this soup to the next-level. The one I used is from Spain, and is as good as it gets from store-bought fish broth. For the rice, I used Spanish round rice. But you can use any type of rice you like. Either way, you want to add in the seafood into the stock pot about 3 minutes before the rice is fully cooked. In my case I add the seafood after cooking the rice for 15 minutes, as it takes 18 minutes to cook. So make sure to check the package instructions in the rice you are using.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=3sB2myMYB4gv

Spanish Fish and Rice Soup | Sopa de Pescado y Arroz

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 4 cloves garlic
• 1 red bell pepper
• 1 carrot
• 2 slices baguette 1 inch / 2.50 cm thick each
• 5 cups fish broth 1200 ml
• 1/2 cup Spanish round rice 100 grams
• 2 sprigs fresh thyme
• 1/4 tsp saffron threads .17 grams
• 1 lbs cod fillets .50 kg
• 15 raw jumbo shrimp peeled & deveined
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Roughly dice the onion, cut the red bell pepper into bite-sized pieces and thinly slice the carrot (peeled)
2. Heat a stock pot with a medium heat and add in the olive oil
3. After a couple minutes add in the slices of baguette and the cloves of garlic (peeled), fry the ingredients between 2 to 3 minutes or until golden fried all around, then remove from the stock pot and set aside
4. Using the same pan with the same heat, add in the chopped vegetables, mix with the olive oil, after 4 to 5 minutes and they´re lightly sauteed, season with sea salt & black pepper, mix together, then add in the broth and sprigs of thyme, raise to a high heat, once it comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat
5. Meanwhile, add the fried bread and garlic into a food processor, along with the saffron, 2 tbsp fresh parsley (8 grams) and a pinch of sea salt, pulse until you get a paste-like texture, set aside
6. Pat the cod fillets and shrimp dry with paper towels, season both with sea salt & black pepper, then cut the cod fillets into bite-sized pieces and each shrimp in half
7. After simmering the rice for 15 minutes, remove the lid, add in the bread & garlic mixture, mix together, then add in the pieces of cod, place the lid over the pan, after 2 minutes add in the shrimp and cover, simmer for 2 to 3 more minutes or until all the seafood is cooked through
8. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!