Recipes / españa

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

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!

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.

Preparing cheese with quince is a classic and delicious combination that combines the softness of cheese with the sweetness of quince.

Ingredients:

• Cured or Manchego cheese
• Quince paste (also known as dulce de membrillo)
• Walnuts or almonds
• Bread

Instructions:

1) Prepare the ingredients.

• Cheese: Cut the cheese into thin slices or small pieces, as you prefer.
• Quince: If the quince comes in a large piece, cut it into thin slices. If it is already sliced, no further slicing is necessary.

2) Assemble the dish: Place the cheese slices on a serving plate, add the quince slices next to the cheese, or on top of the cheese if you prefer to combine them.

3) Garnish: You can add some chopped walnuts or almonds for a crunchy touch and additional flavor.

4) Serve: Serve the dish at room temperature so that the cheese is at its best texture and flavor.

Tips

• Pairing: Cheese with quince jelly is ideal with a good red wine or even with a sweet wine, such as port.
• Variations: You can try with different types of cured cheese and adjust the amount of quince according to your taste.

Enjoy this traditional and delicious combination that never goes out of style!

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

Ingredients:

• ½ teaspoon seasoning Dani with saffron
• 3 ¼ cups of meat Paella Broth Gallina Blanca
• 1 ½ cups uncooked Bomba Rice La Fallera
• 6 ounces Redondo Iglesias Chorizo Bellota Sarta cut into 1/4-inch-thick slices.
• 1 tablespoon Las Valdesas extra virgin olive oil arbequina
• 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.

 

Buen provecho!

"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. It 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 Iberican Semi Soft Chorizo "Sobrasada Ibérica". Señorio de Montanera

• About 4 Tbsp Organic Caramelized Onion Ibsa (adjust quantity to taste)

 

🍕Instructions:

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)

"Arròs a banda", Valencian term for rice on the side, is a dish typical from the coastal area of Alacant. It originated with the fishermen of the area, who would sell off their best fish and keep the leftovers for stock, which they used to cook the rice. Originally this rice contained no other ingredients than the stock - any fish or vegetables were prepared separately, which is why the rice was called on the side. Nowadays this dish is very popular along the Mediterranean coast between Murcia and Barcelona, and it's often prepared with squid and/or shrimp.

🥘 Ingredients (for 2 people):

• 160g Organic Paella Rice Mas Vell 
• about 250g fresh squid, cut into pieces
• about 2 cups Gallina Blanca Seafood Paella Broth, or 2x the volume of rice

🥘 Instructions:

1. Heat up the broth in a saucepan

2. Heat up your 26cm Paella Pan or Paellera

3. Add a drizzle of oil on the pan and pan-fry the squid pieces for about 5 minutes

4. Add the rice to the pan and stir it for a couple of minutes

5. Add the boiling broth to the rice and stir to distribute all the ingredients evenly

6. Let it cook until the rice is done and the broth has been absorbed (it'll take about 16-18 minutes). Shake the pan every now and then to prevent the rice from sticking too much to the bottom of the pan, but don't stir the rice! If the broth has dried up and the rice is still not cooked, you can add more hot broth or water.

7. When the rice is a minute away from being done, remove the paella pan from the stove, cover it with a kitchen towel and let it rest for 5 minutes before serving.

8. Take a serving spoon and get ready to scratch the rice from the bottom of the pan - when rice "a banda" is well made, it gets stuck to the pan forming the most delicious and crispy part of any paella-type dish: the "socarraet"!

 

Buen apetito!