Recipes / spanish food in canada

"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!