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!

Recipe Corner with Albert

These garlic potatoes from San Sebastian, known as patatas al ajillo a la donostiarra, are one of Spain’s best potato dishes. We’re talking a ton of great flavors, basic everyday ingredients, and all done in a little over 30 minutes. Serve them as a tapas appetizer, as a side dish, or even for breakfast.

TIPS & TRICKS to Make this Recipe: I fried the potatoes in extra virgin olive oil, as that is what is typically used. Of course, you can use any type of oil you like. But I tell you, by frying the potatoes in extra virgin olive oil, like they do in San Sebastian, it gives the potatoes a beautiful lift of flavors.

Watch Albert prepare this recipe on Youtube. https://www.youtube.com/watch?v=95Z5FRwjVJI

GARLIC POTATOES from San Sebastian | Patatas al Ajillo a la Donostiarra

Ingredients

• 1 cup extra virgin olive oil 240 ml
• 4 medium potatoes (peeled) 2 1/4 lbs (1 Kilogram)
• 8 cloves garlic (roughly chopped)
• 1/4 tsp crushed red pepper 0.625 grams
• 2 tbsp chopped parsley 5 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• chopped chives for garnish
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a low-medium heat and add in the olive oil
2. In the meantime, cut the potatoes into bite-sized pieces that are 3/4 inch (2 cm) thick
3. Add the cut potatoes into the hot fry pan, mix together, then mix every 3 to 4 minutes so all the potatoes evenly cook
4. After 25 to 30 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they are done), remove the pan from the heat and drain the potatoes into a colander with a heatproof bowl underneath
5. Heat the same pan with a low-medium heat, and add in 3 tbsp (45 ml) of the reserved olive oil from the potatoes, then immediately add in the chopped garlic and crushed red pepper, and mix continuously
6. After 1 minute and the garlic is nice and fragrant, turn off the heat, add the potatoes back into the pan, along with the chopped parsley, and season generously with salt and a kiss of pepper, gently mix together until well mixed
7. Transfer the potatoes into a large serving dish, top off with a dash of paprika and some chopped chives, enjoy!

Recipe Corner with Albert

This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day. 

TIPS & TRICKS to Make this Recipe: I used fresh pumpkin to make this recipe. Which is very common. But you can substitute for any winter squash or even zucchini. I also used canned beans. Makes it so much easier. But make sure to drain them and rinse under cold running water. This removes the preservatives so the beans can absorb all the flavors. 

Watch Albert prepare this recipe on Youtube. https://www.youtube.com/watch?v=tGYEBsNgwpE

Spanish Gypsy Stew

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette (1/2 inch / 1.27 cm thick each)
• 2 cloves garlic
• 8 raw blanched almonds
• 1/2 onion
• 1 carrot
• 8 green beans
• 8 oz fresh pumpkin 250 grams
• 1 pear
• 1 large tomato
• 1 cup canned chickpeas 290 grams (200 grams drained)
• 1 cup canned white beans 290 grams (200 grams drained)
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/4 tsp saffron threads .17 grams
• 3 cups vegetable broth 780 ml
• 1 tbsp white wine vinegar 15 ml
• 1 sprig fresh mint
• sea salt & black pepper

Instructions

1. Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water
2. Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices and reserve with the almonds & garlic
3. Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
4. Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
5. Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
6. After simmering for 20 minutes remove the lid, at this poing the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!