Recipes / spanish tortilla

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!

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.