From Albert Bevia:
What really flavors this paella is the saffron, sweet smoked paprika and the fish broth. Important to use these ingredients to make this paella, as it´s what gives this dish that authentic Spanish touch.

TIPS & TRICKS to make this Recipe: I used a paella pan, but you can also use a standard frying pan. Though the cooking times will vary. Because of the design of a Paella pan, the rice cooks much faster. So expect to cook the rice for 1 to 2 minutes longer than stated below if using a frying pan.

Spectacular Seafood Paella with Minimal Effort

Watch Albert preparing this recipe: https://youtu.be/6q_Vs6A2Gmw

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 8 scallops
• 1 small onion
• 6 cloves garlic
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 3 cups fish broth 710 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup round rice 200 grams
• 15 raw jumbo shrimp peeled & deveined
• 1/3 cup frozen peas 45
• 2 jarred roasted red bell peppers
• pinch sea salt
• dash black pepper

Instructions

1. Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil
2. Meanwhile, add the scallops over some paper towels, pat them dry and season with sea salt & black pepper
3. Add the scallops into the hot paella pan, all in a single layer, sear for 1 minute per side, then remove the scallops and set aside
4. Add in 1 small onion finely diced into the paella pan and mix continuously, after 2 minutes add in 6 cloves garlic roughly minced, mix for 30 seconds, then add in 2 tomatoes finely grated, 1 tsp sweet smoked Spanish paprika and a pinch of sea salt, mix together and simmer
5. After 3 minutes and the grated tomato has thickened up, add in 3 cups fish broth, pinch in 1/4 tsp saffron threads and turn up the heat to a high heat
6. Once the broth comes to a boil, add in the 1 cup of round rice, give it one final mix so everything is evenly distributed, after this step don´t mix the rice again
7. After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, add in the scallops back into the pan (cut in half), the shrimp (seasoned with salt & pepper) and 1/3 cup frozen peas, making sure as you add the ingredients you evenly spread them out, continue to simmer until all the broth has been absorbed, about 5 minutes
8. Once all the broth has been absorbed, hit it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the soccarat, which is the layer of caramelized burnt rice underneath, then remove the pan from the heat
9. Add in the jarred roasted red bell peppers (cut into strips) over the rice, then cover the pan with a dishcloth and let it sit for a couple of minutes, then uncover and serve, enjoy!

From Albert Bevia:
To make this recipe I used dried butter beans. But you can take the short-cut and use canned butter beans. However, for this recipe, I prefer to use the dried ones. As it takes this simple recipe to the next-level in goodness.

TIPS & TRICKS to make this Recipe: After soaking the beans overnight, it took me about 1 1/2 hours to perfectly boil the beans to a beautiful creamy texture. Make sure to check the package instructions on the butter beans you are using, as it may take more or less time to cook them through.

Creamy Spanish Butter Beans | Alubias Garrafón Recipe

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=949cFuHwIpI&t=12s

Ingredients

• 2 tbsp extra virgin olive oil 30 grams
• 1 cup dried butter beans 180 grams
• 1 onion
• 4 cloves garlic
• 1 carrot
• 1 green bell pepper
• 1/2 tsp dried thyme .50 grams
• 1 bay leaf
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Add 1 cup butter beans into a sieve, rinse under cold water, making sure to remove any debris or broken beans, add the beans into a lage bowl and fill with 4 cups (1 liter) cold water, let them sit overnight or between 8 to 12 hours
2. Drain the beans back into the sieve, rinse under cold water and set aside
3. Finely chop 1 onion, 1 carrot (peeled), 1 green bell pepper and roughly chop 4 cloves garlic
4. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
5. After 2 minutes add in the chopped vegetables, mix with the olive oil, after 3 minutes and the onion is translucent, add in the butter beans and a generous 1/2 tsp dried thyme, mix together, then add in 5 cups (1200 ml) cold water and 1 bay leaf, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
6. Once the beans are fully cooked through and have a creamy interior, about 1 1/2 hours (check package instructions on your beans), season with sea salt & black pepper, gently mix together, then remove from the heat
7. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

TIPS & TRICKS to Make this Recipe: What makes this dish stand out, is the technique on how the mushrooms are cooked. Once they´re sliced, you add them into a very hot pan with some olive oil and mix them around every 1 minute. The secret is to not mix the mushrooms continuously. This way the water content in the mushrooms evaporates from the pan and they get a crusty sear. One the pasta is cooked, using tongs, I add it directly from the stock pot into the pan with the sauce. It´s a good idea to save the salty water the pasta was cooked in. This way if your creamy sauce is too thick, just add in a little pasta water to thin it out.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=Sm7fi22nsUI

Creamy Mushroom & Garlic Pasta

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 12 button mushrooms
• 6 cloves garlic
• 2 shallots
• 1 tbsp all-purpose flour 8 grams
• 1 1/2 cups organic milk 355 ml
• 8 oz uncooked tagliatelle or fettuccine 225 grams
• 1/4 cup finely grated Manchego cheese 30 grams
• 2 tbsp finely chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot with cold water, a little over half ways, season with sea salt and heat with a high heat
2. At the same time, heat a large nonstick fry pan with a medium-high heat
3. Meanwhile, cut 12 button mushrooms (washed & patted dry) into 1/4 inch (.635 cm) thick slices
4. After heating the fry pan for 4 to 5 minutes, add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, just as best as you can, mix them around every 1 minute, making sure to place them in a single layer after mixing, after 5 minutes and the mushrooms have crusty sear on them, lower the heat to a medium heat, remove the mushrooms from the pan and set aside, season with sea salt & black pepper
5. Using the same pan with the same heat (medium heat), add in 1 tbsp extra virgin olive oil, 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 1 minute add in 1 tbsp all-purpose flour, mix continuously for 2 minutes, then add 1 1/2 cups milk (I used 2% fat milk), once again, mix continuously and go for 5 to 6 minutes or until the sauce has thickened up, then lower the heat to a low heat, season with sea salt & black pepper, mix together, add the mushrooms back into the pan, mix together and simmer on a low heat
6. Once the water comes to a boil in the stock pot, add in the pasta, cook until just al dente (7 minutes in my case), once the pasta is cooked al dente, transfer it into the pan with the simmering sauce, make sure to use tongs and shake off any of the excess water as you add it into the sauce, turn off the heat, mix together until well mixed
7. Transfer into shallow bowls, sprinkle each one with 2 tbsp of finely grated Manchego cheese and finely chopped fresh parsley, serve at once, enjoy!

From Albert Brevia:
This is the perfect dish for a busy weeknight dinner. Yet it´s bold enough for an elegant weekend lunch next to a bottle of Spanish wine. Either way you dice it, this promises to be one of the best tasting pasta dishes ever.

To cook the pasta, I used vegetable broth, but you can always use water. I just prefer to use broth, as it adds more depth of flavors to the overall dish. I also added a dash of sweet smoked Spanish paprika, to give it a smoky touch that is not over-powering.

One-Pan Creamy Tuna Pasta

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=a84jy_S7at0&t=185s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 2 shallots
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 14.5 oz can diced tomatoes 400 grams
• 2 cups vegetable broth 475 ml
• 2 cups uncooked penne pasta 200 grams
• 2 cans tuna in olive oil 3.25 oz / 90 grams each
• 1/2 cup Greek yogurt 125 grams
• 2 tbsp finely chopped parsley 8 grams
• pinch sea salt
• dash black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
2. After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
3. After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid
4. Meanwhile, drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil
5. After leaving the pasta to slightly cool off, add in the drained tuna, 1/2 cup Greek yogurt at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed
6. Top off with finely chopped parsley and serve at once, enjoy!

TIPS & TRICKS to make this Recipe: It takes about 40 minutes for the potatoes to be perfectly cooked in the oven. In order to get the eggs done at the same time as the potatoes. Start cutting your veggies and then cooking the scramble at the half way point of cooking the potatoes. Which was about 20 minutes in my case. You can also roast your potatoes ahead of time and just re-heat when cooking the eggs.

Spanish-Style Eggs with Roasted Potatoes

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=9_Ia73QnFGM

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 3 medium sized potatoes
• 6 cage-free organic eggs
• 1/2 onion
• 1/2 green bell pepper
• 1/2 red bell pepper
• 4 cloves garlic
• 1/4 cup shredded Manchego cheese 21 grams
• dash sweet smoked Spanish paprika
• handful finely chopped chives
• pinch sea salt
• dash black pepper

Instructions

1. Cut 3 potatoes into small 1/2 inch (1.25 cm) pieces, add them into a bowl, drizzle in 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, toss together, then add into a baking tray lined with parchment paper, making sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C – 410 F
2. Meanwhile, finely dice 1/2 onion, roughly chop 4 cloves garlic and finely chop 1/2 green & 1/2 red bell pepper, then crack in 6 eggs into a bowl, season with sea salt & black pepper and whisk together
3. Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
4. After 2 minutes add in the diced onion, chopped bell peppers and chopped garlic, mix with the olive oil, after 6 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the whisked eggs, cook for about 3 minutes mixing occasionally, once the eggs are cooked through remove from the heat
5. After 40 minutes the potatoes should be perfectly cooked, remove from the oven, transfer into a serving dish, add the egg mixture over the potatoes, finely shred in 1/4 cup manchego cheese, sprinkle with sweet smoked paprika and top off with finely chopped chives, enjoy!