In this section we will show some videos of recipes being made
Shrimp with Spanish Paprika in Olive Oil from Spain – Mark Brittman for the New York Times

Olive Oil from Spain
Saffron from Spain
Spanish Paprika
Grape tomatos

1. Over slow fire, fry garlic and Chili over olive oil without burning, soak in the saffron.
2. Add the shrimp to pan. Then the Spanish paprika and the cumin.
3. Stir slowly, and before the shrimp is done add the tomatoes.
4. Let cook, add basil at the end.

Gazpacho with Olive Oil from Spain – Chef Seamus Mullen

Serves 4
2 pounds of vine ripe tomatoes
1 seedless watermelon
1 garlic clove
¼ cup Picual olive oil from Spain
4 Tbsp cider vinegar
1 red bell pepper, seeded
1 English cucumber, peeled
1. Roughly chop the tomatoes, peel the watermelon and combine with garlic; cider vinegar; cucumber; and pepper in the blender, and process until smooth.
2. Season with salt and pepper.
3. With the motor running, drizzle in the olive oil.
4. Chill, serve with a little extra olive oil on top.

Tomato Bread and Marinated Tapas – Chef Seamus Mullen

'Pan con Tomate' and Marinated Tapas
Serves 4
1/4 cup Cornicabra olive oil
2 sourdough baguettes
4 cloves of garlic
1 vine ripe tomato, cut in half
1 pound mixed Spanish olives (Arbequina, Gordal, Reina, Manzanilla, etc.)
1 lemon
1 Tbsp dried Guindilla peppers
4 fresh bay leaves
2 pounds Manchego cheese, rind removed, cut into half inch cubes
1 Tbsp black peppercorns
1 Tbsp pink peppercorns
1 Tbsp coarse sea salt
1. For the bread, slice the baguettes lengthwise then cut into 5 inch pieces and toast. Rub each piece with a clove of garlic, then the tomato half. Finish with olive oil and coarse sea salt.
2. For the Manchego cheese, remove the rind and cut into half inch cubes, and combine with olive oil; bay leaves; black peppercorns; dried Guindilla peppers, and macerate over-night.
3. For the olives, combine all the varietals with lemon zest, pink peppercorns, black peppercorns, Guindilla pepper, bay leaves and olive oil and macerate over-night.

Sauces and Dips with Olive Oil from Spain – Chef Seamus Mullen

Green Olive Spread and White Bean Dip
Serves 4
1/4 cup Arbequina olive oil
2 Tbsp Pine nuts
1 cup of large, round, meaty and juicy pitted olives
4 filets of Spanish salt-cured anchovies
1 can of good quality white beans
2 lemons
2 cloves of garlic
1 Tbsp sherry vinegar
1 bunch of flat-leaf parsley, roughly chopped
Pimenton to taste
1. For the olives, pit them and combine them with sherry vinegar and pine nuts, anchovies, 1 clove of garlic, and olive oil in a food processor. Finish with chopped parsley.
2. For the beans, combine beans with garlic, lemon juice, olive oil and Pimenton, process in the food processor. Finish with a sprinkle of Pimenton.
3. Serve with toasted bread.

'Cazón en Adobo' (Fried Fish) with Olive Oil from Spain – Chef Seamus Mullen

Cazón en Adobo (Fried Fish)
Serves 4
1 pound fresh cod fillets
1 Tbsp Pimenton de la Vera
5 threads of saffron (tiny amount)
2 Tbsp sherry vinegar
1 sweet onion, thinly sliced
Hojiblanca olive oil for frying
1 cup rice flour
1 cup chickpea flour
2 lemons
1 bunch flat-leaf parsley
1. Bloom the saffron in the sherry vinegar. Combine the bloomed saffron and sherry vinegar with lemon juice, olive oil, sliced onions, and the Pimenton.
2. Cut the cod fillets into small 1x2” pieces and marinate in the liquid for 45 minutes.
3. Remove fish from the marinade, season with salt and pepper.
4. Heat the olive oil in a deep fryer until it reads 340°F on a thermometer.
5. Combine the chickpea flour and rice flour.
6. Thoroughly dust the cod with flour and fry until crispy and cooked through. Just before removing from the fryer, toss in the parsley and fry. Serve with lemon wedges.

Alioli with Olive Oil from Spain – Chef Seamus Mullen

Serves 4 (1.5 cups)
1/2 cup Picual olive oil
Juice and zest of 1 lemon
1 egg, room temperature
1 clove garlic
1 Tbsp sherry vinegar
Salt to taste
1. Combine all ingredients except oils in a blender and process until smooth.
2. With the motor running slowly, drizzle in the Picual olive oil until thick and creamy, about 2 minutes.
3. Season to taste with salt.

Tortilla with Olive Oil from Spain – Chef Seamus Mullen

Tortilla Española (makes 1 large tortilla)
10 farm-fresh eggs
2 sweet onions (Vidalia)
4 Yukon gold potatoes
1/2 cup Hojiblanca olive oil
2 cloves of garlic
1 Tbsp dried Guindilla peppers
Salt and pepper
1. Slice the onions and potatoes thinly, and heat the olive oil in a Teflon pan over medium low heat with the Guindilla pepper and 1 clove of garlic.
2. Confit onions, garlic, and potatoes until tender – about 20 minutes. Drain and reserve the olive oil.
3. Beat the eggs and add the onion/potato mixture to the eggs and season with salt and pepper.
4. Heat up 1 Tbsp of the olive oil in a Teflon pan over medium high heat and add the egg/potato mixture and cook until the egg is set up – about 8 minutes.
5. Cover with a large plate and invert the tortilla into the plate and then slip back into the pan and cook until cooked through – about 5 more minutes.

Egg Poached with Olive Oil from Spain – Chef Seamus Mullen

Egg Poached
4 farm-fresh eggs
1 cup Arbequina olive oil
Filone bread, or sourdough country bread
Sea Salt, to taste
Pimenton, to taste
1. Crack the eggs into ramekins.
2. Heat up the olive oil in a small pan over medium low heat until it reads 140°F on a thermometer.
3. Slip the eggs, two at a time, into the pan and gently cook until it comes together and is cooked through – about 4 minutes.
4. Serve with toasted country bread with a sprinkle of course sea salt and Pimenton.

Olive Oil from Spain 101 – Chef Seamus Mullen

Olive oil from Spain 101

Chef Seamus Mullen talks with Jeffrey Shaw about olive oil from Spain: varieties, types, how to do a tasting and use it as ingredient for cooking.

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