Spanish Fish and Rice Soup | Sopa de Pescado y Arroz

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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!

Spanish Paella from Restaurante La Murciana in Valencia Spain

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TIPS & TRICKS to make this recipe: Once you add the broth into the paella, give it one final mix so everything is evenly distributed. After this, you don´t want to mix the rice again. Otherwise, it distrups the way it cooks. Make sure to follow the directions below to achieve the socarrat. Which is the famous layer of caramelized burnt rice underneath. Without socarrat, it is not a paella.

Spanish Paella from Restaurante La Murciana in Valencia Spain

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=TwHt-pO2u5k

Ingredients

  • 1/4 cup extra virgin olive oil 60 ml
  • handful thinly sliced red cabbage
  • 1/2 red bell pepper roughly chopped
  • 8 green beans cut into 1-inch (2.50 cm) pieces
  • 1/4 zucchini roughly chopped
  • 1 artichoke cut into quarters
  • 4 cloves garlic finely minced
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/2 cup finely grated tomato 112 grams
  • 1/2 cup cooked lima beans 95 grams
  • 1 cup round rice 200 grams
  • 2 3/4 cups vegetable broth 650 ml
  • 1/4 tsp saffron threads .17 grams
  • sea salt & black pepper

Instructions

  1. Add in 2 3/4 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
  2. Heat a paella pan with a medium-high heat and add in a generous 1/4 cup extra virgin olive oil, after 1 minute add in a handful of thinly sliced red cabbage and mix with the olive oil, after 2 minutes and the cabbage is lightly sauteed, remove from the pan and set aside
  3. Using the same pan with the same heat, add in 1/2 red bell pepper roughly chopped, 8 green beans cut into 1-inch (2.50 cm) pieces, 1/4 zucchini roughly chopped and 1 artichoke that has been cleaned & cut into quarters, mix the vegetables with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in 4 cloves garlic finely minced, mix for another 30 seconds, then add in a generous 1/2 tsp sweet smoked paprika and quickly mix, then add in 1/2 cup finely grated tomato and simmer for 1 minute, then add in 1 cup round rice, 1/2 cup cooked lima beans and season with sea salt & black pepper, mix until well mixed, then slowly pour in the hot saffron infused vegetable broth, give it one final mix so everything is evenly distributed, do not mix again after this step
  4. After simmering between 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower the fire to a low-medium heat, simmer for another 3 to 4 minutes or until the broth has been fully absorbed, then hit it back to a medium-high heat and go between 90 seconds to 2 minutes to achieve the socarrat, then remove the pan from the heat, add the reserved sauteed red cabbage over the paella and cover the pan with a dishcloth
  5. After 5 minutes remove the dishcloth from the pan, serve at once, enjoy!

The MedDiet Wins Again!

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The MedDiet Wins Again!

US News and World Report evaluated 24 different diets and the Mediterranean Diet came in first, hands down for the sixth straight year. It won in several categories including the best family-friendly diet. One main reason is that it’s fairly diverse. The foundation is whole foods composed of fresh fruits and vegetables. It allows carbs, which are part of many traditional diets and provide that feeling of ‘comfort’ that makes eating enjoyable. More importantly, this also makes it more possible to follow consistently, which results in better success. Scientific research over decades has linked it with reduced ailments, such as heart disease, obesity, inflammation, and diabetes. Extra virgin olive oil is the main healthy fat used in the diet that adds great flavor to all foods.

Spanish Montaditos with Black Olive Tapenade and Anchovies

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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.

Spanish Poor Man´s Rice | Arroz a lo Pobre

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From Albert: This recipe dates back a couple hundred years and comes from ¨La Cocina Pobre¨, the poor kitchen. As peasants would create rice dishes just like this one, that where affordable, healthy and filled your body with so much goodness.

TIPS & TRICKS to Make this Recipe: For this recipe I used long grain rice. But you can also use short grain, basmati or even arborio rice. Just make sure to check the package instruction so your rice to liquid ratios are correct.
Watch Albert prepare this recipe:https://www.youtube.com/watch?v=qeMJcuxlZ04

Spanish Poor Man´s Rice | Arroz a lo Pobre

Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 carrot
  • 2 tomatoes
  • 15.5 oz can chickpeas 440 grams
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp dried thyme .5 grams
  • 2 cups vegetable broth 480 ml
  • 1 cup long grain rice 190 grams
  • 1 sprig fresh rosemary
  • 2 hard boiled eggs
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Add the broth into a sauce pan, along with the sprig of rosemary, heat with a medium heat
  2. At the same time, heat a large fry pan with a medium heat
  3. Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the red & green bell peppers, finely chop the carrot (peeled) and finely grate the tomatoes
  4. Add in the olive oil into the hot pan, along with all the chopped vegetables (except for the grated tomatoes), mix the vegetables around so they´re coated in the olive oil, saute for 4 to 5 minutes, then add in the paprika and thyme, quickly mix together, then add in the grated tomato and simmer
  5. Meanwhile, rinse the rice and drain the chickpeas and rinse as well
  6. After 3 to 4 minutes and the grated tomato has slightly thickened, add in the rice, chickpeas and season with sea salt & black pepper, mix together until well mixed
  7. Remove the sprig of rosemary from the hot broth and pour the broth into the fry pan, give it one final mix, then place a lid over the pan and lower to a low-medium heat
  8. After about 15 minutes and there is no broth left, remove from the heat, using a fork fluff the rice, then transfer into serving dishes, garnish with sliced hard boiled eggs and fresh parsley, enjoy!

Striving For The Best!

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Striving For The Best!

Here at Apollo, we’re always striving to improve the quality of our olive oil.  Last year, TEM, the Italian manufacturer of our unique milling equipment (located in Florence, Italy), developed a much more efficient and effective way to extract the valuable nutrients from the olives.  So, we jumped at the chance, and sent our centrifugal decanter drum back to Italy for the ingenious design change.

This season we’ve been using the completely upgraded and retooled decanter, and experiencing stunning results. Not only have the yields increased, but much more importantly, the oil emerging from the decanter is much cleaner, greatly improving the quality of the last milling step, filtering for clarity.  The whole process produces oils higher in polyphenols, and with much less oxidation. 

Our pursuit of higher quality oil never ends!

Recipe Suggestion from a Customer

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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.

Pesto Change-O!

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Pesto is Magic!

Pesto brings a splash of excitement to almost any dish. Use it as a spread on sandwiches, put a dollop on baked potatoes, or smear it on salmon, steak or chicken. The traditional recipe is 2 cups fresh basil leaves (no stems), 2 tablespoons pine nuts, 2 large cloves garlic, ½ cup extra-virgin olive oil, ½ cup freshly grated parmesan cheese. The magic of pesto is that you can easily interchange ingredients to bring in something unexpected. You can substitute cilantro or parsley for the basil or just add a splash of them to the basil. You can do the same by using walnuts or pecans instead of the pine nuts. Or you can come up with your own combination to add a surprise to the common place.

You can use any of our oils to make pesto. The Mistral would make a more delicate pesto, however, Gianni likes the Sierra, Miller’s Favorite, or the Barouni for a nice lively pesto.

Spicy Chickpea Stew with Kale

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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!