Recipes

Looking for a quick and delicious recipe that combines flavor and nutrition? Sardine tostadas with avocado and lemon are the perfect option. This dish is easy to prepare and packed with nutrients, ideal for a light lunch or a quick dinner.

Sardines are an excellent source of protein, omega-3 fatty acids and B vitamins. Being in oil, they also provide a delicious flavor that perfectly complements other ingredients.

Avocado, on the other hand, is known for its high content of healthy fats, fiber and antioxidants. Its creamy texture and mild flavor make it the ideal accompaniment to sardines.

Key Ingredients:

• Sardines in oil
• Ripe avocado
• Bread of your choice
• Lemon
• Salt and pepper

Steps:

1. Prepare the avocado: Mash a ripe avocado and mix it with lemon juice, salt and pepper. This mixture not only adds flavor, but also prevents the avocado from oxidizing.
2. Toast the bread: Toast slices of bread until golden brown and crispy. You can use whole wheat bread for a healthier option.
3. Assemble the toast: Spread the avocado mixture on the toasted bread and place the sardines on top - simple and delicious!
4. Additional options: Add tomato slices, chopped parsley or a touch of chili powder to enhance the flavor.

Go ahead and try it and discover how delicious healthy cooking can be!

Seafood paella is one of those emblematic dishes that combine flavor, tradition and a touch of celebration. Although it originates from 📍 Valencia, Spain, its fame has crossed borders. Making seafood paella at home may seem like a challenge, but with the right ingredients and utensils, you'll become the chef at your own party. Here's everything you need to prepare this delicious recipe.

Ingredients

The star of seafood paella is, of course, the seafood. You can customize the mix according to your preferences, but here's a classic selection:

• Shrimp : Large in size for more flavor and texture.
• Mussels: Cleaned and without broken shells.
• Squid: Cut into rings for even cooking.
• Clams: Cleaned and ready to cook.

Paella Base

• Paella rice: Preferably bomba type rice, as it absorbs the broth without falling apart.
• Seafood broth
• Tomato: Grated or pureed, to give flavor and color.
• Red pepper: In strips, to add sweetness and color.
• Peas: Can be fresh or frozen, they add a touch of freshness.
• Garlic: Finely chopped for a touch of flavor.

Seasonings and Other Ingredients

• Saffron: Essential for the color and characteristic flavor of the paella.
• Pimentón de la Vera: A smoky touch that complements the flavor.
• Olive oil: To fry the ingredients.
• Salt and pepper: To taste.
• Lemon: Cut into wedges, to serve at the end.

Utensils

• Paella pan: Ideally, a paella pan (fairly wide and shallow) for even cooking.
• Wooden spatula: To move the ingredients without scraping the paella pan.

Preparation Step by Step

1. Prepare the seafood: Clean them. Peel and devein the shrimp and cut the squid into rings.
2. Add the Sofrito and then the rice: and stir to infuse the flavors.
3. Add Broth and Seasonings: Pour the hot fish stock into the paella pan. Add saffron, paprika, salt and pepper to taste. Cook over medium-high heat.
4. Add the seafood: Distribute the seafood over the rice. Do not stir the rice once the seafood is added, as this may break the texture of the rice.
5. Final Cooking: Cook over medium-low heat until the rice is done and the liquid has been absorbed, approximately 20-25 minutes. Make sure the seafood is cooked through and the rice has a golden layer on the bottom, known as “socarrat”.
6. Resting and Serving: Let the paella rest for a few minutes before serving. Garnish with lemon wedges and serve hot.

And there you have it! With these ingredients and steps, you can enjoy an authentic seafood paella at home. Get ready to delight your friends and family with this vibrant and flavorful dish. ¡Buen provecho!

It's Friday! At solfarmers we are going to celebrate it with a delicious appetizer that combines the intensity of Manchego cheese with the sweetness of quince. 🧀

All you need is manchego cheese, quince and bread or crackers.
To do this, cut the queso Manchego and quince or membrillo into slices or cubes. Place the cheese and quince on a plate, we put it on top of the bread.

A tip: Pair with light red wine for a special touch. 🍷
Ready! An easy and delicious appetizer to share. 

At solfarmers we love easy recipes, especially if they are Spanish. That's why today we share with you how to prepare an authentic gilda. This classic Basque appetizer combines olives, chilli peppers and anchovies in an irresistible combination of flav

Ingredients:

• Green olives: 12 units, pitted.
• Pickled chili peppers: 12 units
• Anchovies in oil: 12 fillets (also valid white anchovies boquerones, or both!)
• Toothpicks: 12 units

Prepare Ingredients:

1. Make sure the olives are pitted.
2. Drain the chili peppers and anchovies from the oil in which they are packed.

Assemble the Gildas:

• Place an olive on a toothpick.
• Add a chilli pepper, followed by an anchovy fillet.
• Finally, finish with another olive.

Serving:

• Serve the Gildas on a tray or plate, as an appetizer or tapa.
• You can accompany them with a glass of white wine or a cold beer for a perfect pairing.

Tips:

• If you like more intense flavors, you can opt for anchovies in salt instead of anchovies in oil. Just be sure to rinse them well before using them.
• You can also experiment with different types of olives or chili peppers to give it your personal touch.

And that's it! In just a few minutes you will have a delicious appetizer that will delight your guests. Enjoy!

The perfect recipe for making a Torta de Santiago

Ingredients:

• 150g Turron Duro (crunchy nougat)
• 150g Turron Blando (creamy nougat)
• 18g Greek yogurt
• 3g Baking soda
• 6g Baking powder
• 3g Lemon
• 150g Eggs
• Salt (pinch)
• 125g Almond flour
• 250g Fondant or icing sugar (for decoration)
• Almonds (for decoration)
• Wax paper (for lining the mold)

Instructions:

1. Finely grind the hard nougat
2. Mix Greek yogurt, baking soda, and baking powder
3. Grate the lemon peel
4. Hand-crush the soft nougat until it becomes flour-like
5. Lightly grease a 7x7 inch mold and place a 12x12 inch wax paper inside the mold
6. Separate the egg whites from the yolks
7. Beat the egg whites until stiff peaks form with a pinch of salt
8. In a large bowl, combine the soft nougat with the egg yolks and beat by hand
9. Add the yogurt mixture and continue mixing by hand
10. Add the crushed hard nougat, almond flour, and grated lemon peel
11. Finally, fold in the stiff egg whites and mix gently
12. Bake at 350°F for 20 minutes
13. Remove from the oven and let it cool
14. Unmold and decorate with fondant or icing sugar and almonds.

ENJOY!

Discover how to prepare delicious Iberian cheese, peppers and capers skewers, the perfect gourmet appetizer for any occasion. This recipe combines the intense and creamy flavor of the Iberian cheese with the crunchy freshness of the peppers and the salty touch of the capers. Ideal for serving at elegant dinners, parties or informal gatherings, these skewers are not only easy to make, but also add a sophisticated touch to your table.

Ingredients:

• Iberian Cheese La Celestina 
• Wood-fire roasted peppers Delicias de Campomar
• Capers nonpareils Organic MasVell 
• Extra Virgin Olive Oil Las Valdesas 
• Salt to taste

Instructions:

1. Start by breaking the Iberian cheese into small, thin squares.
2. Separate the strips of Wood-fire roasted peppers.
3. Start assembling the skewers, first place a strip of pepper, then the caper and, finally, the cheese, which will serve as the base of the skewer.
4. Drizzle the skewers with a little olive oil and salt to taste.

Tip:
For a more attractive result, you can place a sprig of parsley at the beginning of the skewer, which will give originality to the appetizer.

Source: sevilla.abc.es

Nobody doubts that Spain has the best anchovies in the world. Cantabria is, par excellence, the birthplace of the anchovy and the place where the best specimens of what many consider the ham of the sea are produced.
By combining the anchovy and the boquerón (white anchovy) we get what is called Matrimonio (marriage), which in many bars in Spain you will find as part of numerous pinchos or gildas.

Ingredients:

• 1 package of Cantabrian Anchovies in Olive Oil 
• 1 package of Santoña Boquerones (white anchovy)
• 2 tablespoons of Albea Blanca Organic Sherry vinegar
• 4 tablespoons of Olive oil Las Valdesas 
• 110 gr of Wood-fire red Piquillo Pepper
• 1 pinch of Salt
• 1 pinch of Pepper
• Lettuce leaves to taste
• Red onion (1/8 or to taste)
• 1 clove garlic

Elaboration:
1. In a bowl, mix two tablespoons of sherry vinegar, four tablespoons of olive, a minimum pinch of salt and pepper to taste, then add a finely chopped red onion and a clove of grated garlic, mix everything well until emulsified.

2. We arrange a bed with various lettuces on a platter and right on top the peppers cut into thin strips, and on top we intersperse the anchovies and boquerones. We distribute the dressing that we have in the bowl well and that's it, we have it, a great salad!

3. Enjoy as a starter or as a main dish.

Source: El Diario Montanes

When we think of flavors that evoke the essence of summer, Spanish gazpacho stands out as one of the most refreshing and healthy delicacies. Originating in sunny Andalusia, this traditional cold dish combines the best of the Mediterranean garden in a single bite. Its vibrant blend of tomatoes, cucumbers, peppers and onions, along with a touch of extra virgin olive oil, offers a unique taste experience that is both revitalizing and nourishing.

Today we show you the classic recipe, so you can recreate this culinary delight at home.

Ingredients:

• 6 ripe tomatoes, coarsely chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 3 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon sugar
• 1/2 teaspoon cumin (optional, for extra flavor)
• Croutons, diced cucumber, and fresh herbs (for garnish, optional)

Instructions:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is smooth.

2. Add the tomato juice, red wine vinegar, and extra-virgin olive oil to the blended mixture. Blend again until everything is well combined.

3. Season the gazpacho with salt, pepper, sugar, and cumin (if using). Adjust the seasonings to your taste.

4. If the gazpacho is too thick, you can add more tomato juice to reach your desired consistency.

5. Refrigerate the gazpacho for at least 2 hours to allow the flavors to meld and to serve it chilled.

6. Before serving, give the gazpacho a good stir. You can garnish it with diced cucumber, croutons, and fresh herbs if desired.

7. Serve the refreshing gazpacho in chilled bowls or glasses.

Enjoy this cool and tangy Spanish classic as a refreshing appetizer or light meal, especially on a hot day!

Ingredients:

• 250g of chickpeas (canned for quicker preparation)
• 2 carrots, peeled and sliced
• 1 potato, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 150g of black pudding (or blood sausage)
• 150g of white sausage (or regular sausage)
• 150g of pork meat (ribs, belly, or ham)
• 1 bay leaf
• 1 sprig of thyme
• Salt and pepper to taste
• Olive oil
• Soup noodles (optional)

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they're golden brown.

2. Add the carrots, potato, pork meat, black pudding, and white sausage to the pot. Sauté them for a few minutes until the meat is browned.

3. Add the chickpeas (rinsed if using canned) and the bay leaf to the pot. Cover everything with water and season with salt and pepper to taste. Add the sprig of thyme.

4. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 45 minutes or until the vegetables are tender, and the meat is cooked.

5. If you want to add soup noodles, put them in the pot and cook according to the package instructions.

6. Once everything is cooked, remove the bay leaf and the thyme sprig.

7. Serve hot in individual bowls, ensuring that each portion includes a variety of meat, chickpeas, and vegetables.

8. Enjoy your "Escudella i Carn d'Olla"! You can accompany it with a slice of crusty bread if you like.

• 200g of ground almonds
• 150g of sugar
• 1 egg
• Zest of 1 lemon
• Pine nuts or walnuts (optional, for decoration)
• 1 beaten egg (for brushing)
• Parchment paper

Instructions:

1. In a large bowl, combine the ground almonds, sugar, lemon zest, and the egg. Mix well until you have a homogeneous dough.

2. Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

3. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

4. After resting, take small portions of the dough and shape them into walnut-sized balls.

5. If desired, you can decorate the panellets with pine nuts or walnuts by gently pressing them onto the top of each ball.

6. Place the panellets on the baking tray, making sure to leave a little space between them.

7. Brush each panellet with beaten egg, which will give them a beautiful golden color when baked.

8. Bake the panellets in the preheated oven for 12-15 minutes or until they are golden brown.

9. Remove from the oven and allow them to cool before serving.

Enjoy these delicious panellets, a traditional sweet treat perfect for any special occasion or holiday!

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!

Hummus, a culinary classic that has earned a special place on tables around the world thanks to its irresistible flavor and versatility. This hummus recipe is perfect proof that making this creamy, flavorful dip at home is easier than it looks. 

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!