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Skewers of Iberian cheese, peppers and capers

Skewers of Iberian cheese, peppers and capers



  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.

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.


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Matrimonio: Anchovy & Boquerón

Matrimonio: Anchovy & Boquerón

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.


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

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  • 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)


  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!

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  • 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)


  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.

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  • 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


  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!

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Bocadillo de Chorizo

Bocadillo de Chorizo

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!




  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!
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Organic Hummus

Organic Hummus




  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!
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Oil-Cured Cheese

Oil-Cured Cheese

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.




 (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.
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Manchego cheese tapas

Manchego cheese tapas




  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!
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Mushroom with caramelized onions croquettes

Mushroom with caramelized onions croquettes

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





  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.


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Seafood Fideuà

Seafood Fideuà

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




  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

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Meat Paella

Meat Paella


  • 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



  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
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