Recipes / marché espagnol au canada

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.

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
7.  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.
8. 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

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
• 8-9 eggs
• 25g chives (optional)
• Extra virgin olive oil arbequina Las Valdesas

🥗 Instructions:

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

2. (Disregard this step if you are using the 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.

"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)

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...)
• Monte Blanco 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 vinegar to taste

TIP: We reccomend you to add some nuts or almonds

Buen provecho! 🍽

"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!