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1 - Olive Oil Broiled Broccoli, by Brittany Gernhard
Ingredients:
3 tbs Olive Oil from Spain
2 medium heads of broccoli
2 red chili peppers
1 tbs minced garlic
salt and pepper
1. Cut off the broccoli stems and separate the broccoli into bite-size florets.
2. Slice your 2 chili peppers (you can slice half of a red bell pepper if spicy is not your thing)
3. Put the broccoli and peppers in a large bowl. Top with olive oil and garlic. Hand toss to evenly mix the ingredients.
3. Spread ingredients on a large, rimmed baking sheet. Salt and pepper to taste.
4. Bake at 400 degrees for 10 minutes. Stir. Broil at 375 degrees for 3 minutes. Watch carefully, it can burn fast!
2 - Olive Oil Poached Salmon over Tangerine and Fennel Salad, by Donna Beck
Ingredients:
4 skinless center-cut salmon fillets (4 ounces each)
2 cups olive oil (from Spain)
2 cloves garlic
4 tangerines, peeled and chopped, seeds removed
zest of one tangerine
1 bulb fennel, halved and thinly sliced
1 shallot, finely chopped
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil from Spain
Salt and pepper to taste
1. Add tangerine, fennel, shallot, vinegar, olive oil (1 tbsp) and salt and pepper into a large bowl, toss together gently, set aside to allow flavors to combine.
2. Season salmon with salt and pepper.
3. Place 2 cups of olive oil, tangerine zests and garlic in a large deep skillet. There should be enough olive oil to cover the salmon half way.
4. Heat olive oil until it is shimmering (about 180 degrees).
5. Carefully add the salmon and poach for three minutes on each side. Using a slotted spatula, turn the salmon over cook for another three minutes.
Serve immediately on top of a generous portion of the tangerine-fennel salad.
3 - Trout with Mediterranean Bean Salad, by Suellen Calhoun
Ingredients:
1/2 cup Goya Extra Virgin Olive Oil; production area from Andalucia, Spain
1/2 cup white wine vinegar
3 cloves garlic, minced
1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
1 tablespoon Pure Olive Oil
1 cup fresh corn kernels, about 2 ears
1 bunch scallions, trimmed and chopped
1 15oz. can cannellini beans, rinsed and well drained
1 15oz. can red beans, rinsed and well drained
1 cup sweet grape tomatoes, halved
1/3 cup fresh basil, coarsely chopped
1/4 cup flat leaf parsley, coarsely chopped
4 trout fillets with skin, about 5 to 6 oz. each
Flour for dredging
1 tablespoon Pure Olive Oil
1/2 teaspoon salt, 1/4 teaspoon pepper
Flat leaf parsley for garnish
1. In a jar with tight fitting lid, combine extra virgin olive oil, vinegar, garlic, sugar, salt and pepper. Shake vigorously to blend.
2. In a small skillet over medium high heat combine 1 tablespoon pure olive oil and corn. Cook for 5 minutes or until corn has browned.
3. Add scallions to skillet and cook 1 minute. Transfer skillet mixture to a large bowl.
4. Add beans, tomatoes, basil and parsley. Toss bean salad with vinaigrette.
5. Lightly dust fish with flour. In a large non stick skillet over medium heat add 1 tablespoon pure olive oil. Add fish to hot skillet skin side down.
6. Sprinkle with salt and pepper.
7. Fry fish for 3 minutes. Skin should be crisp.
8. Turn fish and fry for 1 minute. Remove from heat.
To serve, toss salad again to coat and spoon evenly onto 4 serving plates. Top each plate with trout, skin side down and garnish with parsley. Serves 4
4 - Cremoso Parmesan Aderezo, by Rebecca Brooks
Ingredients:
1 cup mayonnaise
1/2 cup Spanish olive oil
1/2 cup Parmesan cheese, powdered
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon Italian seasoning blend
2 teaspoons sugar
1/2 teaspoon coarsely ground black pepper
1. Whisk all ingredients together.
2. Serve over your favorite salad.
5 - Tapas Fantasía of Cod, Scallop and Vegetable Confit, by Sharon Damante
Ingredients:
½ - litre Olive Oil from Spain (or as necessary to fill your pan to 2 inch depth)
2 - 3 oz portions fresh Cod
4 - large Fresh Sea Scallops
1- large Lemon
8 - pearl Onions
8 - baby Potatoes
8 - cloves Garlic
12 - pear (or grape) Tomatoes
½ - large red or yellow Sweet Bell Pepper, sliced into
¼ inch batons
6 - fresh Basil leaves
3 - sprigs fresh Thyme
½ - cup fresh Italian Parsley, chopped
2 - tablespoons Spanish Sherry Vinegar
½ - teaspoon Red Pepper Flakes
5 or 6 - strands of Saffron
Sea Salt
Cracked Peppercorn
Sourdough or Crusty French Baguette, sliced on bias
Put any fears away, this is a ridiculously easy recipe! Confit may sound fancy, but this is simply a one-pot dinner yielding a variety of individual and delicious flavors and textures. The concept of this recipe is to create an authentic, tapas style meal while everything cooks together, the ingredients are seasoned individually to enhance their distinct, natural flavors.
1. Pat dry the cod portions and scallops with paper towel; season with sea salt and set aside.
2. Fill a heavy bottomed saucepan with Olive Oil from Spain to a 2 inch depth; place on the lowest setting of your cook top. Note: The confit method uses very low heat and long cooking to seal any proteins or moisture content of whatever you are cooking.
3. Peel the paper skins from the garlic cloves and pearl onions; place in pan.
4. Using a potato peeler, peel long wide strips of lemon rind (zest only, no pith) and place in the pan.
5. Pat dry 2 of the fresh Thyme sprigs; place in pan.
6. Add the baby potatoes to the pan; let cook 45 minutes, maintaining the lowest setting of your cook top.
7. Add the tomatoes and bell pepper to the pan.
8. Juice the lemon and mix with the chopped parsley, a dash of sea salt and a tablespoon of the olive oil from the pan.
9. Remove 3 strips of the lemon peel from the pan; slice crosswise into very fine strands and add to parsley mixture. Set aside.
10. Remove the pearl onions from the pan and place in small serving dish. Pour the sherry vinegar over the onions; season with a pinch of sea salt and cracked peppercorns. With a small paring knife, gently pierce the root end of the pearl onions. This will help them absorb the vinegar. Set aside.
11. Remove the potatoes from the pan and place in another small serving dish. Spoon 2 tablespoons of the olive oil from the pan over the potatoes. Season with a pinch of sea salt, a few grinds of cracked peppercorn, the red pepper flakes, the saffron strands and the leaves from the remaining thyme sprig. Toss gently; set aside.
12. Slide the fish portions gently into the confit oil. Let cook 5 minutes.
13. Add the scallops to the confit oil. Continue to cook 10 more minutes. Note: total cook time can vary by the size of the scallops. If you are using smaller sea scallops, reduce the cook time to 7 minutes. Doneness is easily determined by lifting a scallop from the confit oil and pressing gently with your finger. The scallop will be firm to the touch and, it will have lost most of its translucent appearance.
14. Remove the cod and scallops from the pan, place on a serving dish. Remove the bell pepper and remaining lemon peel strips and add to the dish. Then top each fish portion and scallop with a dollop of the parsley-lemon mixture and spoon any remaining mixture around the fish as garnish. Sprinkle a pinch of sea salt over the seafood and drizzle with a tablespoon of the confit oil.
15. Remove the tomatoes and garlic from the pan and arrange on small serving dish. Sprinkle with sea salt and cracked peppercorn and garnish with the fresh basil leaves.
Serve with the baguette slices and ENJOY!
Notes:
If you want to further enhance the tapas experience, add a small dish each of olives and almonds to the table.
Do not use frozen fish or scallops, their water will ruin the confit.
As with good wine, weather and region determine the characteristics of olive oil. From Catalonia, in the north, to Andalucía, in the south, Spain offers the largest varietals of olive oils, with flavors as complete, distinctive and diverse as nature itself. Some of them are mixed, and others represent their own variety of olive. All enhance the flavors of your meals. Discover the distinctions for yourself.
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