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!

From Albert Brevia:

TIPS & TRICKS to make this recipe: The rock star of this dish is the black olive tapenade. Folks, don´t buy the premade stuff, it is so easy to make at home, it´s like literally done within minutes. Plus when you make it at home you get to add fresh ingredients and no preservatives. The only thing you do need is a food processor. Watch the video below on How to Make Spanish Montaditos with Black Olive Tapenade and Anchovies or check out the recipe card below, which you can print. Salud!

Spanish Montaditos with Black Olive Tapenade and Anchovies

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=aGFnk7i9Bak&feature=emb_imp_woyt

Ingredients

• -1 cup black Spanish olives
• -2 tbsp capers
• -2 cloves garlic
• -1/2 tsp thyme
• -1/2 tsp oregano
• -1/4 tsp sea salt
• -1/8 tsp black pepper
• -1 tsp lemon juice
• -1/4 cup Apollo Sierra Organic Extra Virgin Olive Oil
• -1 baguette
• -1 tin Spanish anchovies
• -1 tomato
• -fresh parsley

Instructions

1. Add 1 cup of pitted black Spanish olives to a sieve, shake off any excess liquid and add the olives to a food processor, add 2 tablespoons of capers to the sieve, shake off any excess liquid and add to the food processor, cut 2 cloves of garlic in half and add to the food processor, season everything with 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sea salt and freshly cracked black pepper, squeeze in 1 teaspoon of fresh lemon juice and add a 1/4 cup of extra virgin olive oil, pulse everything for about 1 minute, then take off the lid and using a spatula scrape down the sides and pulse for another minute, set aside
2. Cut a baguette into slices that are 1-inch thick, add the slices of bread to a baking tray and into a preheated oven bake+broil 210 C – 410 F for 2 minutes, then flip each bread and toast for an additional 2 minutes and remove from the oven, meanwhile cut a tomato in half and thinly slice it
3. To assemble each montadito evenly spread the black olive tapenade onto 10 pieces of bread, top each one off with a slice of tomato, lightly season the tomato with freshly cracked black pepper, add 2 Spanish anchovies on top of each tomato and garnish with fresh parsley, enjoy!

To learn more about these oils and to purchase visit www.apollooliveoil.com.

Recipe Suggestion from a Customer

A customer of ours wrote us to say that he had the happy problem of having too many tomatoes from his garden this year. He then found a wonderful recipe for pickled green tomatoes from the daughter of an Italian mom who she helped cook as a teenager. Here is the link https://carlaazevedocooking.wordpress.com/2016/11/25/italys-secret-condiment-pickled-green-tomatoes/. Be sure to follow the link if you are interested in learning about pickled vegetables and seeing the yummy pictures on how to use them on sandwiches.

From Albert Bevia:
This Spicy Chickpea Stew with Kale is what delicious home cooking is all about. It´s packed with flavors, made with simple heart-healthy ingredients and done in about 30 minutes. Serve it next to a crunchy baguette to mop up all the goodness.

TIPS & TRICKS to make this Recipe: What gives this stew that spicy kick is the hot smoked Spanish paprika. It´s not too spicy, just enough for the perfect balance of goodness. If you want a little more heat, you can also add in a pinch of chili powder.

Spicy Chickpea Stew with Kale

Watch Albert preparing this recipe: https://youtu.be/indx8idNqJc

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 2 carrots
• 2 celery sticks
• 6 cloves garlic
• 2 tomatoes
• 2 cans chickpeas 15.5 oz / 440 grams each
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp hot smoked Spanish paprika 1.25 grams
• 1 tbsp sherry vinegar 15 ml
• 2 1/2 cups vegetable broth 600 ml
• 4 oz fresh kale 100 grams
• 2 bay leafs
• 2 tbsp finely chopped fresh parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Drain the cans of chickpeas into a colander, rinse under cold water and reserve about 10 chickpeas, roughly chop the onion, thinly slice the carrots, thinly slice the celery sticks and roughly chop 4 cloves of garlic
2. Heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil
3. After 1 minute add in 2 whole cloves of garlic (peeled), mix continuously and sautee until lightly browned, then remove from the stock pot, transfer into a mortar and set aside
4. Using the same pan with the same heat, add in all the chopped vegetables, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, 1/2 tsp hot smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the 2 tomatoes finely grated and season with sea salt & black pepper, mix together and simmer
5. Once the tomato has slightly thickened, about 3 minutes, add in the drained chickpeas, 2 1/2 cups vegetable broth and 2 bay leaves, raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low medium heat
6. Meanwhile, add the reserved 10 chickpeas into the mortar with the sauteed garlic, 2 tbsp finely chopped parsley and a kiss of sea salt, using a pestle pound down until you form a paste, roughly chop the kale and rinse under cold water
7. After simmering the stew for 10 minutes remove the lid, add in the garlic paste and the kale, mix together and simmer until the kale is wilted, 1 to 2 minutes, then remove from the heat
8. Transfer into shallow bowls and serve next to a crunchy baguette, enjoy!
   

From Albert Bevia:
This is the perfect pasta dish for a busy weeknight dinner, when you don´t have a lot of time, yet it´s bold enough for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, this is what simple and delicious home cooking is all about.

TIPS & TRICKS to make this Recipe: What gives this pasta dish that incredible depth of flavors is the white wine. If wine is not your thing, you can use broth with a hint of lemon juice. I also used an entire head of garlic. If that is too much garlic for you, you can just use a couple of cloves.

20 Minute Cherry Tomato & Garlic Pasta

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=WUmDmal-m1A

Ingredients

• 8 oz spaghetti 225 grams
• 3 tbsp extra virgin olive oil
• 1 head garlic
• 20 cherry tomatoes
• 1 tsp dried oregano 1 gram
• 1/2 cup white wine 120 ml
• 10 basil leaves
• 1/4 cup grated Manchego cheese 30 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat
2. Meanwhile, remove the skins from the cloves of garlic and roughly chop the garlic, wash the cherry tomatoes and cut each one in half lengthwise and roughly chop 10 fresh basil leaves
3. Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
4. After a couple minutes add in the chopped garlic, mix continuously, after 1 minute and the garlic is fragrant, add in the cherry tomatoes, continue to mix together, after 3 minutes and the cherry tomatoes are lightly sauteed, add in 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then add in 1/2 cup white wine and the chopped basil, simmer on a medium heat
5. Once the water comes to a boil in the stock pot, add in the spaghetti, cook until al dente (check package instructions)
6. Once the spaghetti is cooked, drain it into a colander, turn off the heat in the pan with the cherry tomatoes, add the pasta into the pan and gently mix together until well mixed
7. Transfer into shallow bowls, sprinkle with grated Manchego cheese and some fresh basil leaves, serve at once, enjoy!