TIPS & TRICKS to make this Recipe: What makes this creamy pasta dish healthier than other creamy pastas, is that I used Greek yogurt instead of heavy cream. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle. I used penne pasta, but you can use other pasta noodles. However, if they are thinner, you might need to add in less liquid and cut the cooking time. The penne pasta I used took 12-13 minutes to cook al dente, as stated on the package instructions of the pasta. So all the timings in the recipe below are made for penne pasta.

One-Pan Creamy Broccoli Pasta

Watch Albert preparing this recipe:https://www.youtube.com/watch?v=R36H7ukWwlg&t=7s

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 3 cups broccoli florets 525 grams
• 1/2 onion
• 1 red bell pepper
• 5 cloves garlic
• 2 1/2 cups vegetable broth 595 ml
• 2 cups penne pasta 200 grams
• 1/2 cup greek yogurt 125 grams
• 1/4 cup finely grated manchego cheese 20 grams
• handful fresh parsley
• 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, after 2 minutes add in 3 cups broccoli florets, mix with the olive oil and then place all the florets in a single layer, cook for 2 minutes per side without mixing, then remove the broccoli from the pan, set aside and season with sea salt & black pepper
2. Using the same pan with the same heat, add in 2 tbsp extra virgin olive olive, along with 1/2 onion finely diced, 1 red bell pepper roughly chopped and 5 cloves garlic roughly chopped , mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and turn up the heat to a high heat
3. Once the broth comes to a boil, add in 2 cups penne paste and mix together, mix the the pasta every 2 to 3 minutes
4. After 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat
5. After 3 to 4 minutes, turn off the heat and remove the lid, let the pasta cool off for a couple minutes, then add in 1/2 cup Greek yogurt at room temperature into the pasta, season with black pepper and mix together until well mixed
6. Finely grate some Manchego cheese over the pasta and sprinkle 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: This Spanish Onion Soup is one of the most flavorful onion soups I have ever tasted. Its got a ton of different flavors, it´s easy to make and made with very simple ingredinets. If you´re a fan of French onion soup, this Spanish version will blow you away.

TIPS & TRICKS to Make this Recipe: The secret here is to use the highest-quality ingredients. From sweet smoked Spanish paprika, to a great broth to an amazing olive oil. It makes all the difference.

To see Albert making this recipe go to: https://www.youtube.com/watch?v=z70VraH7blU&t=2s

Spanish Onion Soup

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 3 onions
• 4 cloves garlic
• 1/2 tsp granulated sugar 2 grams
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/2 tsp dried thyme .45 grams
• 1/2 cup white wine 118 ml
• 4 cups vegetable broth 950 ml
• 1 bay leaf
• 2 eggs
• 1/2 baguette
• handful freshly chopped parsley
• sea salt & black pepper

Instructions

1. Thinly slice 3 medium sized onions, thinly slice 4 cloves garlic and cut 1/2 baguette into small squares
2. Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
3. After 2 minutes add in the sliced onion & sliced garlic, mix with the olive oil
4. After 15 minutes add in 1/2 tsp (2 grams) granulated sugar and mix
5. 5 Minutes after adding the sugar and the onions are caramelized, add in 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together, then add in 1/2 cup (118 ml) white wine and simmer for 3 minutes, then add 4 cups (950 ml) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
6. Meanwhile, add the pieces of baguette into a baking tray lined with foil paper, making sure they´re all in a single layer, add into a preheated oven 250 C – 470 F and toast for 6 to 8 minutes, remove from the oven and set aside
7. After simmering the soup for 15 minutes, remove the lid, add in 2 eggs, place the lid back on the pan cook for another 2 to 3 minutes, or until the eggs are cooked
8. Transfer the soup into shallow bowls, sprinkle with the toasted pieces of bread and freshly chopped parsley, enjoy!

Recipe Corner

From Albert Bevia:

TIPS & TRICKS to Make this Recipe: Make sure to pat your fish completely dry with paper towels. This helps remove any of the excess water in the fish. That way when you cook it, it has a great texture and absorbs all the flavors in the pan. The thickness of my cod fillets were a little over 1/2 inch (1.27 cm) thick, so I cooked them for 3 minutes per side. If yours are thicker go for 30 seconds more, if they are thinner, 30 seconds less.

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

Andalusian Cod with Tomato Sauce | Bacalao Frito en Tomate

Ingredients

FOR THE TOMATO SAUCE

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 onion
• 3 cloves garlic
• 4 tomatoes
• 1/4 cup white wine 60 ml
• 1/2 tsp sweet smoked Spanish paprika 1.50 grams
• 1 bay leaf
• sea salt & black pepper

FOR THE COD

• 1/4 cup extra virgin olive oil 60 ml
• 14 oz cod fillet 390 grams
• 1/2 cup all-purpose flour 60 grams
• sea salt & black pepper

EXTRAS

• handful freshly chopped parsley
• lemon wedges

Instructions

1. Finely grate 4 tomatoes to end up with about 1 cup (250 grams) of grated tomato, roughly dice 1/2 onion, roughly mince 3 cloves garlic and pat down a 14 oz piece of cod with paper towels, cut the cod into 2 evenly sized fillets and season with sea salt & black pepper, add 1/2 cup all-purpose flour into a shallow bowl and coat the cod fillets in the flour
2. Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in the diced onion & minced garlic, mix with the olive oil, after 3 minutes add in 1/2 tsp sweet smoked paprika, quickly mix together and then add in a generous 1/4 cup of white wine and 1 bay leaf, after 2 minutes add in the grated tomato and season with sea salt & black pepper, give it a quick mix and simmer on a medium heat
3. Meanwhile, heat a small fry pan with a medium to medium-high heat and add in a generous 1/4 cup of extra virgin olive oil, after 3 minutes add the coated cod fillets into the pan, cook for about 3 minutes per side, then transfer into a dish with paper towels
4. After simmering the tomato sauce for about 10 minutes, it should be thick, add the cod fillets into the pan and coat the tomato sauce all over the cod fillets, heat through for about 1 minute
5. Transfer the cod fillets to a serving dish, sprinkle with freshly chopped parsley and garnish with lemon wedges, serve at once, enjoy!