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Creamy Judión de la Granja Stew

Preparation time: Approximately 40 minutes Servings: 4-6

Experience the rich flavors of Spain with this delightful Creamy Judion de la Granja Stew. Made with Zona Judion de la Granja, large butter beans renowned for their creamy texture, this stew is a true comfort food. Sautéed onions, garlic, and a medley of colorful vegetables create a fragrant base, while smoked paprika, cumin, and dried thyme infuse the dish with warm and aromatic notes. Slow-cooked to perfection in a tomato-based broth, the tender beans soak up all the flavors, resulting in a creamy and satisfying stew.

Ingredients:

OPTIONAL:

Preparation:

STEP 1:

In a large pot, heat some olive oil over medium heat. Add the chopped onion (Chorizo if desired) and minced garlic, sauté until fragrant and translucent. 

STEP 2:

Add the diced carrots, celery, and red bell pepper to the pot. Stir and cook for about 5 minutes until the vegetables begin to soften.

STEP 3:

Add the Judión de la Granja beans to the pot along with the diced tomatoes, vegetable broth, smoked paprika, cumin, and dried thyme. Season with salt and pepper to taste.

STEP 4:

Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes until creamy.

STEP 5:

Serve the creamy Judión de la Granja stew hot, garnished with fresh parsley. It pairs well with crusty bread or can be enjoyed on its own as a comforting and nutritious meal.

 

Spicy Chorizo and Tomato Shakshuka Recipe.

Looking for a flavorful and satisfying breakfast or brunch option? . This dish combines the bold flavors of chorizo, spices, and tomatoes, all simmered together to create a rich and aromatic sauce. Serve it piping hot with some crusty bread or pita on the side for a complete and delicious meal. It’s the perfect way to start your day with a burst of flavor!

Prep:  40 mins.  Servings: 4-6

Ingredients:

Preparation

STEP 1

Heat the olive oil in a large, deep skillet or frying pan over medium heat.

STEP 2

Add the onion, garlic, and red bell pepper to the pan and sauté until they begin to soften, about 5 minutes.

STEP 3

Add the chorizo slices to the pan and cook until they start to brown and release their oils, about 5-7 minutes.

STEP 4

Stir in the ground cumin, paprika, and cayenne pepper, and cook for an additional minute to toast the spices.

STEP 5

Pour in the canned diced tomatoes and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes, until the sauce has thickened slightly.

STEP 6

Make small wells in the sauce and crack the eggs into them. Cover the pan with a lid or aluminum foil and cook for about 5-7 minutes, until the egg whites are set but the yolks are still runny.

STEP 7

Remove the pan from the heat and sprinkle with fresh parsley.

STEP 8

Serve the Spiced Chorizo and Tomato Shakshuka hot with crusty bread or pita for dipping.

 

MEAT LASAGNA WITH SPICY CHORIZO

Preparation time: Approximately 30 minutes Servings: 6

This delicious dish combines the rich flavors of Goikoa Spicy Chorizo, minced beef, and a medley of vegetables, all layered between lasagna sheets and smothered in creamy béchamel sauce.

Ingredients:

For the bechamel: 

Preparation:

STEP 1:

Fry the pepper, carrot and onion on a low heat with a pinch of salt.

STEP 2:

Add the minced beef and the diced Goikoa Chorizo  and leave to fry.

STEP 3:

Next, add the tomato sauce and spices, and leave to cook.

STEP 4:

Meanwhile, cook the pasta sheets in a saucepan with plenty of boiling water, then drain and dry with kitchen roll. 

STEP 5:

Lay out the pasta sheets on a baking tray, cover with the vegetable mix, meat and chorizo, and cover with bechamel. Repeat in the same order until finished.

STEP 6:

Finally, add the grated cheese and bake at 180ºC for 10 minutes, then enjoy!

MAKING THE BECHAMEL:

STEP 1:

Heat the milk in a saucepan at a medium heat without boiling.

STEP 2:

In a separate pan, melt the butter over a low heat. Once melted, remove from the heat and gradually mix in the flour, stirring constantly with a whisk to avoid lumps.

STEP 3:

Add the hot milk and stir with the whisk for several minutes till the sauce begins to thicken and becomes smooth. At this point, add salt and nutmeg, and stir again.

Fusilli Pasta with Sun-Dried Tomatoes, Mushrooms, Parmesan Cheese and Spinach.

Bursting with flavor from sun-dried tomatoes, earthy mushrooms, and tangy Parmesan cheese, this dish is a delightful combination of textures and tastes. The addition of fresh baby spinach adds a pop of vibrant color and a healthy dose of nutrients.

Prep:  25 mins.  Servings: 4-6

Ingredients:

Preparation

STEP 1

Bring a large pot of salted water to a boil and cook the pasta until it is 1 to 2 minutes under al dente according to the package instructions. We will finish cooking it in the sauce.

STEP 2

In a separate large skillet or cast iron, heat a drizzle of olive oil (or sun-dried tomato oil) over medium heat. Add crushed red pepper flakes, salt, and pepper, and let them bloom for about 1 minute.

STEP 3

Add sliced mushrooms to the skillet and sauté until they are grilled throughout, darkened, and soft, but not burnt or charred. Cook for about 7-8 minutes, stirring every few minutes. Add minced garlic and stir.

STEP 4

Pour in white wine and let it reduce.

STEP 5

Add chopped sun-dried tomatoes to the skillet and season with salt and pepper. Stir well until everything is combined. As your pasta finishes cooking, remove it from the pot and add about 1/4 cup of pasta water to the skillet to start creating the sauce.

STEP 6

Drain the pasta, reserving more pasta water as needed. Add the pasta to the skillet and mix well until everything is combined. Allow the pasta to finish cooking in the skillet. Add butter and 1 tablespoon of grated parmesan cheese. Adjust the consistency with more pasta water if needed, using about 1/4 cup.

STEP 7

Once everything is combined, add the fresh baby spinach and let it wilt. You can also adjust the flavor with more parmesan cheese according to your preference.

STEP 8

Turn off the heat, toss in the chopped parsley (or basil) and squeeze lemon juice over the pasta. Top with more parmesan cheese and serve!

Feel free to customize this dish by adding proteins like chicken breast, bacon, or Italian sausage. You can also make the pasta creamy by adding heavy cream if desired. Enjoy!

PASTA MISTA WITH CHICK PEAS AND TUNA

Preparation time: Approximately 15 minutes Servings: 6

This delicious combination of pasta, creamy chickpeas, flavorful tuna, and a savory sauce is sure to satisfy your taste buds. With the added kick of roasted piquillo peppers and Italian seasoning, this dish is a perfect balance of hearty and zesty. It’s quick and easy to make, making it a great option for a weeknight dinner. So grab your apron and get ready to whip up this mouthwatering pasta dish that will leave you wanting more.

Ingredients:
Preparation:

STEP 1:

Bring a large pot of water to a boil and cook pasta according to the package directions.

STEP 2:

Meanwhile, in a skillet, sauté the minced garlic, red pepper flakes, and Italian seasoning with half of the olive oil for two minutes.

STEP 3:

Stir in the drained Judion beans, one cup of hot water, and simmer for two minutes.

STEP 4:

Transfer 1/3 of the skillet mixture to a blender and process until smooth.

STEP 5:

Return the pureed mixture back to the skillet and stir in the sliced piquillo peppers and dry Italian parsley.

STEP 6:

Bring the sauce to a gentle simmer.

STEP 7:

Drain the cooked pasta and add it to the skillet with the judion pepper mixture.

STEP 8:

Toss the pasta with the sauce for a minute, ensuring it is well coated.

STEP 9:

Drizzle the remaining olive oil over the pasta.

STEP 10:

Serve the Pasta Mista with Chickpeas and Tuna immediately, adjusting the salt and red pepper flakes to taste.

 

Enjoy your delicious Pasta Mista with Chickpeas and Tuna!

 

White Balsamic Glazed Salmon

Enjoy this delightful White Balsamic Glazed Salmon recipe! This dish offers a perfect blend of flavors, combining the succulent richness of salmon with the tangy sweetness of white balsamic vinegar.

Prep:  40 mins.  Servings: 4-6

Ingredients:

  • 4 Salmon Fillets
  • 2 tablespoons Olivar Santamaria Extra Virgin Olive Oil

  • 2 Tablespoons Honey

  • 1 Small Onion, finely chopped

  • 1 Tablespoon Dijon Mustard

  • 1 Tablespoon Fresh Oregano, chopped 

  • Salt and pepper, to taste

Preparation

STEP 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

STEP 2

In a small bowl, whisk together the white balsamic vinegar, olive oil, honey, Dijon mustard, and fresh oregano until well combined.

STEP 3

Place the salmon fillets on the prepared baking sheet and season them with salt and pepper.

STEP 4

Spoon the white balsamic glaze over the salmon fillets, ensuring they are evenly coated.

STEP 5

Bake the salmon in the preheated oven for about 12-15 minutes or until it reaches your desired level of doneness.

STEP 6

Remove the salmon from the oven and let it rest for a few minutes before serving.

STEP 7

Serve the White Balsamic Glazed Salmon hot, optionally garnished with fresh oregano leaves or fresh scallions.

 

This glaze adds a tangy and slightly sweet flavor to the salmon, making it a delicious and healthy main course option. Feel free to pair it with your favorite side dishes like roasted vegetables or quinoa for a complete meal. Enjoy!

Marinated Cucumber, Onion, and Tomato Salad

Preparation time: Approximately 10 minutes Servings: 4-6

This refreshing dish combines the crispness of cucumbers, the zing of onions, and the juiciness of tomatoes, all brought together by a flavorful marinade featuring tomato vinegar. As the salad chills in the refrigerator, the flavors meld together, creating a harmonious symphony of tastes. Whether enjoyed as a side dish or a light summer snack, this marinated salad is sure to impress with its vibrant colors and refreshing flavors.

Ingredients:
Preparation:

STEP 1:

In a mixing bowl, combine the water, tomato vinegar, extra virgin olive oil, and salt. 

STEP 2:

Add sliced cucumbers, onions, and tomatoes to the bowl.

STEP 3:

Toss everything together until the vegetables are well coated with the marinade.

STEP 4:

Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld together.

STEP 5:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 6:

Serve the marinated cucumber, onion, and tomato salad as a refreshing side dish.

Feel free to adjust the quantities of cucumbers, onions, and tomatoes according to your preference and the number of servings you desire.

Spaghetti with Octopus alla Luciana

This flavorful Italian dish combines tender octopus with a rich tomato sauce, garlic, chili flakes, and a splash of white wine. The result is a tantalizing combination of seafood and bold Mediterranean flavors. Whether you’re hosting a dinner party or simply want to impress your family with a gourmet meal, this recipe is sure to be a hit.

Prep:  40 mins.  Servings: 4-6

Ingredients:

Preparation

STEP 1

Bring a large pot of salted water to a boil and cook the Armando spaghetti according to the package instructions until al dente. Drain and set aside.

STEP 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.

STEP 3

Add the octopus to the skillet and sauté for about a minute.

STEP 4

Pour in the diced tomatoes and white wine, and sprinkle in the red pepper flakes. Season with salt and pepper to taste. Stir to combine all the ingredients.

STEP 5

Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes.

STEP 6

Add the cooked spaghetti to the skillet and toss everything together to coat the pasta with the sauce.

STEP 7

Serve the spaghetti with octopus alla Luciana hot, garnished with freshly chopped parsley.

Enjoy your flavorful and satisfying spaghetti with octopus alla Luciana!

Chickpeas with Piquillos, Chorizo, Lemon and Herbs

This Chickpea, Chorizo and Piquillo Pepper Salad recipe is a delicious and healthy dish that features the flavors of lemon and herbs. The combination of fresh herbs, tangy lemon zest, and sweet roasted piquillo peppers creates a unique and flavorful salad that can be served as a side dish or used as a protein source in a larger salad. The chickpeas in this recipe also add a boost of plant-based protein and fiber, making it a satisfying and nutritious option for any meal.

Ingredients:
Preparation:

STEP 1:

Begin by draining the chickpeas and placing them in a 20cm Terracotta Cazuela. Place the Piquillo Peppers in a separate plate.

STEP 2:

Add the chopped fresh herbs, the zest of one lemon, and the chopped roasted Piquillo Peppers to the bowl.

STEP 3:

Cut the Chorizo in small pieces and add it to the bowl.

STEP 4:

Add the Extra Virgin Olive Oil  and toss everything gently to combine.

STEP 5:

Drizzle the olive oil and lemon juice over the mixture and toss everything together.

STEP 6:

Serve the salad as a side dish or use it as a protein source in a salad.

Pasta Mista & Sun Dried Tomato

Ingredients:

This pasta dish is a delicious and easy weeknight dinner option. Tossed with a delicious sundried tomato sauce, this dish is packed with bright and bold flavors that will satisfy your taste buds.

Prep:  40 mins.  Servings: 6-8

Ingredients:

Preparation

STEP 1

Cook pasta as per instructions on Paone Bag – Do not over cook

STEP 2

In the meantime take the two jars of Sundried tomato and drain

STEP 3

Place the tomatoes on a board and chop into small pieces. Keep the juice from chopping and place finished product in a bowl

STEP 4

Chop the onion into very small pieces and same with the garlic and let it cook until the onion is soft

STEP 5

Add the sundried tomato and the vinegar and cook at low – medium heat for 1-2 min and set aside

STEP 6

Once the pasta is cooked place on a bowl, add the Sundried tomato mixture to the pasta and mix slowly. Sprinkle Parm cheese or your favorite cheese. I actually also use Grated Manchego Cheese.

STEP 7

Serve and Enjoy! It is also a great leftover dish with arugula salad

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