From Albert Bevia:
To make this recipe, I used penne pasta. But you can use whatever type of thick-cut pasta you like. Such as rigatoni, macaroni, or even ziti. For the cheese, I used a combination of fresh mozzarella and grated Manchego cheese. You can use other types of cheese if you like or whatever you have on hand. But I tell you, the combination of these two cheeses gives an incredible pop of flavors to this pasta dish.

TIPS & TRICKS to make this Recipe: This cheesy pasta will hold for up to 3 days in the fridge and freeze for up to 3 months. When reheating, just add in some liquid if the mixture is too dry.

CHEESY Pasta with Tomato Paprika Sauce

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=oAD8yy31UVk

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 8 oz penne pasta 225 grams
• 1 ball fresh mozzarella (cut into small bite-sized pieces) 4 oz / 115 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil
2. After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika and oregano, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, and season with sea salt & black pepper, then turn it up to a high heat, give it a mix, and simmer
3. After simmering the tomatoes for about 4 minutes and they’ve slightly thickened, add in the vegetable broth, give it a mix and bring to a boil, then add in the penne pasta, mix every 2 to 3 minutes, so the pasta doesn’t stick together and it all evenly cooks
4. After cooking the pasta for 9 minutes *, which in my case was 3 minutes shy of the pasta being cooked al dente, add the chopped fresh mozzarella, making sure to evenly spread it around, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid*take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using
5. Top off the pasta with the grated Manchego cheese and some chopped parsley, serve at once, enjoy!

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!