Recipes

In Asturias, Spain, the bocadillo de chorizo and manchego cheese or cured cheese is an unmissable classic for an afternoon snack. On this occasion we propose you to make this easy and delicious recipe with a crispy croissant. The result is mouth-watering!

INGREDIENTS:

• Croissant
• Don Jose Spanish chorizo sliced.
• La celestina Iberian cured cheese
• Slices of tomato
• basil
• butter (optional)

INSTRUCTIONS:

1. Cut the croissant in half.
2. On the croissant base, put some slices of chorizo Don Jose, Iberian cheese, fresh basil, sliced tomato and again chorizo.
3. Place the top of the croissant on the assembly of ingredients.
4. (Optional) You can spread the croissant with butter and put it in a pan or grill to warm it just a little bit.
5. Room temperature or warm either way it is delicious. Enjoy!

INGREDIENTS:

• 500 gr Mas Vell organic chickpeas Pedrosillano in brine
• A drizzle of Altius Organic Extra Virgin Olive Oil
• 2 garlic cloves
• 1 tablespoon of lemon juice
• 1/2 teaspoon cumin
• A pinch of La Vera smoked sweet paprika
• A pinch of salt
• Half a teaspoon of tahini (optional)
• 30g Valencia Almonds Mediterranean Herbs by El Nogal (optional to decorate)

INSTRUCTIONS:

1. Drain the Mas Vell organic chickpeas and pass them through plenty of water to wash them and let them drain.
2. Put the chickpeas in the blender together with the peeled garlic cloves, the salt, and the cumin. Mix everything.
3. Add the lemon juice and olive oil. Blend it with the mixer until you have a mixture with a creamy consistency if it is too dense add just a little bit of water.
4. Serve in a bowl or plate you can decorate it by adding Valencia Almonds Mediterranean Herbs, whole chickpeas or nuts on top, or a drizzle of olive oil and some sweet paprika sprinkled.
5. Enjoy!

Cured cheese in olive oil is a Spanish tradition that is one of the best ways to preserve Manchego or some other cheeses. Also, this technic turns the product into an even tastier delight, Covering the food completely with oil prevents contact with air, which helps to make cheeses last longer.

INGREDIENTS:

• Corcuera Manchego cheese
• Altius Organic Extra Virgin Olive Oil
• Glass jar (preferably).
• Optional: thyme, rosemary, peppercorns, garlic or/and cayenne.

INSTRUCTIONS:

 (It is important that both the cheese and the oil are of high quality, the products we recommend above are perfect for this procedure.) 

1. Cut a wedge of cheese into small pieces, about the size of a bite.
2. Place in a clean glass container with an airtight seal.
3. Pour the Olive Oil into the jar and cover the cheese pieces with it. Cover tightly and store in a cool, dark place, or in the fridge.
4. To preserve the cheese in a flavored oil, you can add fresh or dried herbs such as thyme or rosemary. Also, a good option is peppercorns, a clove of garlic and a pinch of cayenne for a spicy touch.

INGREDIENTS

• Origen miniciabatta raisin & walnut
• Manchego D.O.P. cheese viejo 12M
• Don Jose Chorizo sliced
• Origen fig jam

INSTRUCTIONS

1. Get ready the miniciabattas in a tray or platter.
2. Cut the Manchego cheese.
3. Get the jam and the Chorizo DonJose (already sliced).
4. Assemble the bites: a slice of minicaiabatta, followed by a slice of chorizo DonJose, then add a Manchego cheese wedge, and finalize with some fig jam on top.
5. Enjoy!

We want to share a mushroom croquettes with caramelized onions recipe that you and your family will definitely love.

Ingredients:

• 2 tbsp. of butter
• 100g finely chopped fresh mushrooms
• 4 tbsp. Ibsa caramelized onion
• 50 g of wheat flour
• 400 ml of milk
• Salt and ground pepper
• 1 egg
• Breadcrumbs
• Mas Vell Organic Extra Virgin Olive Oil

Instructions:

1. Melt the butter in a pan and fry the chopped mushrooms for about 5 minutes. Add 4 tablespoons of Ibsa caramelized onion and mix well.
2. Season with salt, lower the heat to a minimum and add the flour all at once. Go stirring with a spoon so that the flour is distributed over the sautéed and let the flour brown for a couple of minutes.
3. Add the hot milk to the pan in small amounts, stirring continuously to avoid the formation of lumps. Cook the croquette dough over low heat for 10 more minutes without stopping stirring.
4. Pour the dough into a deep dish and let cool for at least 8 hours in the fridge.
5. Form the croquettes with the help of two spoons. Pass them through beaten egg and then through breadcrumbs. Leave them on a large plate.
6. Fry the croquettes in a pan with Mas Vell Organic Extra Virgin Olive Oil, make sure the oil covers the croquettes. Turn them over carefully and as soon as they are golden, remove them to a plate with absorbent paper.
7. Serve the croquettes before they get cold.

Fideuá is a delicious Valencia dish that is similar to Paella.

Ingredients:

• 400g Gourmet mussels in marinade
• 8 large shrimps (with their shells)
• 2 pinches of Origen Spanish Saffron
• 350g Gallo Fideo Pasta nº 2
• 5 tbsp Mas Vell Organic Extra Virgin Olive Oil
• 1 large onion chopped (finely)
• 3 garlic cloves (crushed)
• 2 tsp 1921 From "La Vera" smoked sweet paprika
• 400g Gourmet squid in olive oil (cut into pieces)
• 650ml Seafood paella broth Gallina Blanca
• 2 large tomatoes (chopped into small pieces)
• 1 large lemon juice, plus
• 1 lemon (cut into wedges to serve)
• 1 small parsley bunch (chopped)

Instructions:

1. Bring to boil 50ml of water. Put the saffron in a small cup, cover it with the hot water and let stand for 10 mins
2. Heat the Mas Vell Organic Extra Virgin Olive Oil in a 40cm Paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then add the Gallo Fideo Pasta nº 2 and cook for 5 mins, stirring from time to time until the Fideo Pasta is toasted brown. Stir in the smoked sweet paprika 1921 From "La Vera".
3. Heat should be moderate, stir through the Gourmet squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over Seafood paella broth Gallina Blanca (previously warmed up) and scatter the tomatoes on top.
4. Bring to a simmer and cover the whole Paella pan with foil. Turn the heat to medium and cook for 6 minutes.
5. Uncover the dish and stir to incorporate the dry top layer of pasta. Add the Gourmet mussels into the Fideos. Arrange the shrimps on top, cover and cook for 6 more minutes or until the you get pink shrimps, and the pasta is cooked through.
6. Simmer for another 2 or 3 minutes to cook off most of the remaining liquid. Then, leave few minutes in the Paella pan, this way the pasta won’t stick together. Allow to sit for 2 or 3 minutes, then arrange the lemon wedges on top.
7. Spread some parsley and lemon juice before serving.

👨‍🍳Based on BBCGoodFood

📸 Mikibike

Ingredients:

• Meat paella Master Gift Box 🥘
• ½ teaspoon seasoning Dani with saffron
• 3 ¼ cups of meat Paella Broth Gallina Blanca divided
• 1 ½ cups uncooked Bomba Rice La Fallera
• 6 ounces Redondo Iglesias Chorizo Bellota Sarta cut into 1/4-inch-thick slices.
• 1 tablespoon  MasVell Organic extra virgin olive oil
• 1 cup  IBSA Organic Green Peas
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• ½ teaspoon black pepper
• 1 ½ teaspoons salt, divided
• ¾ cup chopped yellow onion
• 1 small red bell pepper, finely chopped
• 4 small garlic cloves, minced (1 tablespoon)
• ½ teaspoon of "La Vera" smoked sweet paprika
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• Chopped fresh flat-leaf parsley
• Lemon wedges

Instructions:

1. Stir together the seasoning Dani with saffron and 1/4 cup of the meat broth in a small bowl.
2. Heat oil in a Paella pan (30cm) over medium-high. Add Redondo Iglesias Chorizo Bellota Sarta; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to pan; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe paella pan clean.

3. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked sweet paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in Dani saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.

4. Return Redondo Iglesias chorizo sarta and chicken to paella pan, stirring lightly to partially cover with rice; sprinkle mixture with IBSA peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
5. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed (5 minutes approx.)
6. Garnish with parsley and lemon wedges.

🥘 M.Gray's recipe (Food&Wine)

📷 VeroBM

A pintxo is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another.

They are called pintxos because many of them have a pincho (Spanish for spike), typically a toothpick through them.(1)

1. Reference

The Spanish omelet or Tortilla de patata is easy to make, traditional and nutritious.

🥗Ingredients:

500g potato

2 small onions, finely sliced or get fancy and 1 jar organic caramelized onion by IBSA

8-9 eggs

25g chives (optional)

Extra virgin olive oil arbequina Las Valdesas 

🥗Instructions:

1. If you don't have organic caramelized onion by IBSA, slice the onions and cut the potatoes into roughly ½ cm slices.

2. (Disregard this step if you are using the IBSA caramelized onions) heat a generous dash of extra virgin olive oil Las Valdesas in a frying pan over a low heat and cook the onions gently for 10 – 15 until starting to go brown. 

3. Place the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

4. Break the eggs into a bowl and beat with a fork, season with a generous grind of pepper and a pinch of salt. If you are using the chives, use scissors to snip them into small pieces and stir in.

5. Heat the grill. Add a little more extra virgin olive oil Las Valdesas to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Perhaps one of the most popular Spanish dishes that is made all-over the country with its variants. Bravas sauce is made with sweet and spicy pimentón (Spanish paprika), olive oil, flour and stock – but never tomatoes. Some people add garlic, some a dash of fino sherry, while others selfishly insist on keeping their secret ingredients to themselves.

🥗Ingredients:

Mediterranean brava sauce

900g potatoes, cut into small cubes 
2 tbsp of Organic Extra Virgin Olive Oil Mas Vell

🥗Instructions:

1. Heat oven to 380F. Place the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil, some seasoning and salt to taste. 

2. Roast for 40-50 minutes until crisp and golden. 

3. Tip the potatoes into serving dishes and spoon over the Mediterranean brava sauce. Sprinkle with some fresh parsley to serve.

"Coca" is a pastry typical from the Mediterranean coast of Spain. There are multiple types of "coca"; it can be sweet or savoury, and its shape and filling will depend on the region and the festivity. Today's "coca" comes from Mallorca, the biggest of the Balearic Islands. Our version of the traditional sobrassada and onion "coca" is made with our caramelized onion, which adds a delicious sweet and savoury contrast.

🍕Ingredients (for 2 people):

• 250g white or whole wheat all purpose flour, or a mixture of both (we used whole wheat this time)

• 100mL warm water

• 1 tsp dry yeast

• 1 tsp sugar

• a pinch of salt

• 1/3 cup LAS VALDESAS EXTRA VIRGIN OLIVE OIL (plus an extra drizzle)

• About 150g ACORN-FED IBERIAN SOBRASSADA SEÑORÍO DE MONTANERA (adjust quantity to taste)

• About 4 Tbsp ORGANIC CARAMELIZED ONION IBSA (adjust quantity to taste)

🍕Instructions:

To make the dough:

1. Dissolve the sugar in the warm water and add the yeast.

2. Let it rest for about 10 min, or until the yeast has woken up and it's all nice and bubbly.

3. Add 1/3 cup olive oil and the pinch of salt.

4. Add the flour bit by bit and stir until a bread-like dough is formed.

5. Leave the dough to rest for about 30 min.

To assemble the "coca":

1. Roll out the dough until it looks like a pizza. Optionally, you can pinch the corner of the "coca" for a pie-like decorative touch.

2. Distribute the caramelized onion on the "coca" surface.

3. Place small spoonfuls of sobrassada on top of the caramelized onion.

4. Add a drizzle of olive oil for an extra Mediterranean feel.

5. Bake at 400F for about 30 min, or until the edges look nice and toasted.

(📷 tarasmulticulturaltable)

Tired of winter and snow? Try out this warm salad with our extra flavourful moscatel vinegar, and pretend summer is still here! 🌞

🥗Ingredients:

Delicata squash (or your favourite squash) cut into thin slices

Feta cheese, diced

Walnuts, chopped

Your favourite salad greens (lettuce, spinach, arugula...)

SWEET MOSCATEL VINEGAR

ORGANIC ORO DEL DESIERTO EXTRA VIRGIN OLIVE OIL

Salt to taste

🥗Instructions:

1. Grill the slices of delicata squash until they're nice and toasted

2. Wash and cut the salad greens

3. Assemble the salad with all the ingredients

4. Dress the salad with a generous drizzle of extra virgin olive oil, salt and sweet Moscatel vinegar to taste