One-Pan Creamy Tuna Pasta

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!

Creamy Garlic Mashed Potatoes

From Albert Brevia:
To give the mashed potatoes that incredible creamy texture, I used Greek yogurt instead of milk. Not only does it make this dish healthier, but it also adds an incredible tangy flavor that works wonders with the garlic.

TIPS & TRICKS to make this recipe: Boil the potatoes until they are just cooked through, do not over cook them. When mashing the potatoes, do not over mash, otherwise you will get gluey mashed potatoes. Make sure to add in the Greek yogurt at room temperature so it doesn´t curdle. As you mix, taste and season to get perfectly flavored mashed potatoes. If your making this dish ahead of time, make sure to reserve some of the water the potatoes where cooked in. Add some of the water as your reheating the mashed potatoes to give them back that creamy texture.

Creamy Garlic Mashed Potatoes

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=S16JerQX0ik&t=2s

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 4 medium sized potatoes 1 kilo / 2 lbs
  • 1 head garlic (about 10 to 12 cloves)
  • 3 tbsp finely chopped chives 9 grams
  • 1/2 cup Greek yogurt at room temperature 145 grams
  • pinch sea salt
  • dash black pepper

Instructions

  1. Peel 4 medium sized potatoes, then cut each one into 8 evenly sized pieces, I like to cut them in half and then cut each half into quarters, add the cut potatoes into a colander and rinse under cold water, then add them into a stock pot, making sure they´re all in a flat layer, fill with cold water to about 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
  2. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
  3. While the oil is heating, separate the cloves from a head of garlic and remove the skins from the cloves
  4. Add the peeled cloves of garlic into the hot olive oil, mix continuously so the cloves of garlic evenly sautée, after 3 minutes and the cloves of garlic are lightly browned, do not over cook, remove the pan from the heat, add the cloves of garlic into a mortar and reserve the olive oil, add in 2 tbsp finely chopped chives into the motar and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, set aside
  5. About 23 to 25 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are ready, do not over cook, drain the potatoes into a colander and let them rest for a couple minutes, then add them into a large bowl, add the reserved garlic mixture and using a potato masher, gently mash the potatoes until you end up with a smooth texture with no lumps, do not over mash the potatoes, otherwise they will get gluey
  6. Then add in 1/2 cup Greek yogurt at room temperature, season everything with sea salt and a generous portion of freshly cracked black pepper, using a large spoon mix everything together until well combined, remember to be gentle and do not over mix, taste as you mix to ensure seasonings are correct
  7. Transfer the mashed potatoes into a large shallow bowl, using a spoon pour the reserved garlic infused olive oil over the mashed potatoes, sprinkle with finely chopped chives, enjoy!

Spanish-Style Eggs with Roasted Potatoes

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!

The Healthiest Creamy Shrimp Linguine

TIPS & TRICKS to make this Recipe: As stated before, I used Greek yogurt instead of heavy cream to give this pasta that beautiful creamy texture. The secret? Make sure to add in the yogurt at room temperature. Otherwise, it will easily curdle.

The Healthiest Creamy Shrimp Linguine

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=uSwdIxIsD-8

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 14 raw jumbo shrimp peeled & deveined
  • 4 cloves garlic
  • 2 shallots
  • 2 1/2 cups vegetable broth 690 ml
  • 8 oz uncooked linguine 225 grams
  • 1/2 cup greek yogurt 125 grams
  • 2 tbsp finely chopped parsley 8 grams
  • dash hot smoked Spanish paprika
  • 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. Meanwhile, pat dry 14 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper
  3. After heating the olive oil for 3 minutes, add in the shrimp, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside covered with foil paper
  4. Using the same pan with the same heat, add in 4 cloves garlic thinly sliced and 2 shallots thinly sliced, mix with the olive oil, after 3 minutes add in 2 1/2 cups vegetable broth, season with sea salt & black pepper and turn up the heat to a high heat
  5. Once the broth comes to a boil, add in 8 oz uncooked linguine, mix every 2 to 3 minutes to ensure the pasta does not stick together and it all evenly cooks, after 6 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, place a lid on the pan and lower the heat to a low-medium heat, after 3 minutes turn off the heat and remove the lid, add the shrimp back into the pan to heat through and let it rest for a couple of minutes
  6. After 3 minutes, add in 1/2 cup greek yogurt at room temperature, 2 tbsp finely chopped parsley and black pepper, mix together until well combined, then sprinkle with hot smoked paprika and serve at once, enjoy!

One-Pan Creamy Broccoli Pasta

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!

Lemon-Garlic Skillet Chickpeas

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!

One-Pan Lemon Garlic Pasta

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!

Olive Oil as a Flavorful Condiment

Olive Oil as a Flavorful Condiment

Cooking with olive oil to prevent sticking is certainly a common usage. (By the way, the smoking point of real extra virgin olive oil is 410° Fahrenheit, so it is even safe for frying.)

However, our olive oils can also enhance dishes when used as a raw condiment just before serving. When the food is ready to serve, lightly drizzle the olive oil on it and enjoy the wonderful aromas. The oil brings out the flavor of the food and the food softens the intensity of the olive oil’s spiciness. It is similar to drinking wine with food as opposed to by itself – they both enhance the other.

One-Pan Creamy Salmon Pasta

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!

Spanish Tomato & Sausage Pasta

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!