TIPS & TRICKS to make this Recipe: To make this recipe, I used jarred Spanish chickpeas, which is the same thing as the canned ones. The secret? Make sure to rinse them under cold water before adding them into the pan. This way they can absorb all the flavors. Also make sure to cook this dish with a low-medium heat and nothing higher. Otherwise the chickpeas will lose their soft texture and won´t have that melt-in-your-mouth goodness.

Lemon-Garlic Skillet Chickpeas

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=vkq47WEFt9k&t=166s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 head garlic
• 20 oz jarred cooked chickpeas 570 grams
• 1/2 tsp dried thyme .50 grams
• 1/2 cup vegetable broth 120 ml
• 1/2 lemon
• 1/4 cup finely grated Manchego cheese 30 grams
• handful finely chopped parsley
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil
2. Meanwhile, remove the cloves from a head of garlic, take the skins off and roughly chop the garlic
3. After heating the olive oil for 4 minutes, add in the chopped garlic and mix with the olive oil
4. Drain the jarred or canned cooked chickpeas into a sieve and rinse under cold running water, shake dry
5. After 3 minutes and the garlic is lightly sauteed, add in the rinsed chickpeas, along with 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together, then add 1/2 cup vegetable broth, give it one final mix and place all the chickpeas in a single layer, simmer for 5 to 10 minutes
6. After simmering for 5 to 10 minutes and the broth has reduced by at least half, remove the pan from the heat
7. Finely grate the lemon zest of 1/2 a lemon over the chickpeas, along with some finely grated Manchego cheese (1/4 cup) and top off with finely chopped parsley, enjoy!
   
   

TIPS & TRICKS to make this Recipe: The beauty of this pasta dish, is the one-pot method. Which means the pasta get´s cooked in the same pan as the rest of the ingredients. This keeps the starch from the pasta in the dish, which gives it a beautiful rich flavor. When you add the lemon zest into the pasta, make sure to not add any of the white pith. Otherwise it will add a bitter flavor to your pasta. I also grated some Manchego Cheese over the pasta, but you can use any cheese you like.

One-Pan Lemon Garlic Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=nE7ANT3uGMQ&t=3s

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 head garlic
• 1 tsp dried thyme .90 grams
• 3 cups vegetable broth 710 ml
• 2 cups penne pasta 200 grams
• lemon zest from half a lemon 1/4
• cup finely grated Manchego cheese 30 grams
• handful finely chopped parsley
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
2. Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
3. After heating the olive oil for 3 to 4 minutes, add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, add in 1 tsp dried thyme and mix together, then add in 3 cups vegetable broth and raise the heat to a high heat
4. Once the broth comes to a boil, add in 2 cups penne pasta, mix together and then mix every 2 to 3 minutes, to ensure the pasta is evenly cooked and it doesn´t stick together
5. After 10 minutes and most of the broth has been absorbed by the pasta, but there is some broth left, place a lid on the pan and lower the fire to a low-medium
6. After simmering for 3 to 4 minutes, remove the lid, there should be a little broth left and the pasta cooked al dente, remove the pan from the heat
7. Finely grate the zest of half a lemon over the pasta, lightly season everything with sea salt & black pepper, finely grate some Manchego cheese (or any cheese you like) over the pasta and sprinkle with finely chopped parsley, enjoy!

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!