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!