Method

Wash the tomatoes and slice. Put them into a serving dish, sprinkle with salt and set aside for ten minutes. Pat dry with some paper towel and coat in flour. Heat oil in a frying pan. Fry tomato slices both sides carefully and arrange them into individual clay casserole dishes. Sprinkle with parsley, salt and cayenne. Carefully break the eggs one at a time on the tomatoes and place olives between the tomato and the egg. Cook over medium heat until whites of the eggs set and the yolks look soft. Remove from heat, sprinkle with paprika and serve.

Method

Method

Casserole
Heat Spanish olive oil in a casserole dish and cook onions. Add green and red capsicums. Cook and stir, then add Spanish style tomato sauce and sun dried capsicums. Gently stir. Add potatoes and stir, then quickly add wine and fish stock. When potatoes are tender, add tuna and parsley and cook for 2 to 3 minutes. Season to taste. Remove casserole from heat and let stand for one hour before serving.

Spanish Style Tomato Sauce
Sauté onion and carrots in Spanish olive oil. Add tomatoes and cook slowly for 30 minutes. Season to taste.

Tip

Salmon may also be used instead of tuna.

Method

Separate the mushroom caps from the stems and chop the stems. Heat the Spanish olive oil in a large ovenproof casserole. Add the garlic and parsley and cook until softened. Add the mushroom caps and chopped stems. Sprinkle with a little of the oregano and season lightly with the salt and pepper. Layer the potato slices over the top, brush with Spanish olive oil and season with salt, pepper and the remaining oregano. Add enough chicken broth to moisten the potatoes and bake in a preheated 175C oven for 30 minutes. Serve hot.

Method

Heat the Spanish olive oil in a flameproof casserole dish. Add the onion and cook over medium heat for five minutes. Add the garlic near the end. Add the green capsicum and zucchini and cook over low heat for 5 minutes. Add the tomatoes, season with salt and simmer over low heat for 30 minutes until the flavours blend, stirring from time to time to prevent vegetables from sticking to the pan. Serve hot with fried or scrambled eggs. Its also goes well with steamed rice. Sprinkle a little extra virgin Spanish olive oil over the cold dish. Served on top of a toasted slice of sour dough with an anchovy makes a great tapa.

Tip

As another tasty alternative, roast the vegetables first in Spanish olive oil (200ºC oven for 25 minutes), simmer with tomatoes for 10 minutes with a little sugar and 5 teaspoon water, then add the vegetables and simmer for 2 minutes.

Method

Clean and scorch the chickens well. Cut in pieces and season with salt and pepper. Heat the Spanish olive oil in a pan and brown the pieces. Place them on a casserole dish. In the same Spanish olive oil, fry the pieces of ham cut in squares, the onion cut small, the peppers cut in strips, the tomatoes peeled and cut thinly and the chopped garlic. Let it cook for 15 minutes and pour over the casserole with the chicken. Continue the cooking until it gets tender, allowing the mixture to become more solid.

Tip

In order for the liquid from the tomatoes to evaporate, the heat must be turned up and the pot left uncovered.

Method

Soak the beans in water and the chickpeas separately for at least 12 hours. On the morning after, cook the chickpeas in hot water and the beans in cold water. Halfway of cooking time, mix them in one pot and add the washed and cut spinach. While cooking, place the Spanish olive oil on a pan to fry the onion and the tomatoes, both previously cut. Once the vegetables finish cooking (around 30 minutes), add the onion and tomato sauté. Let it cook for an extra 20 minutes before adding on the meatballs. To prepare the meatballs, soak the cod for 24 hours, cut and crumble it, removing all bones and skin. Add a bit of oregano, one beaten egg and the grated bread. With the paste formed, make the “meatballs” and fry in Spanish olive oil. Once the vegetables are cooked, add on the “meatballs” and let it cook until the chickpeas and the beans are very tender. Before removing the pot from the heat, grind the egg yolks together with some fried bread dipped in vinegar and dissolve in the broth. When serving, incorporate the egg whites cut in small pieces.

Method

Soak the chickpeas overnight. Drain and place them in a casserole dish with cold water to cover, a garlic head, a sprig of basil and 50ml of Spanish olive oil. Bring to the boil for one hour at medium heat. Then add the spinach and the cod that has been reconstituted by washing and soaking in water for at least 24 hours and cook for 15 minutes. In a separate pan, fry the slice of bread with the remaining Spanish olive oil and put it aside. In the same oil, fry the garlic clove, the parsley stem and the onion. When brown, ground it in a mortar and pestle together with the slice of bread, a hard-boiled egg yolk and all the spices to make a paste. When the chickpeas are al dente, remove some of the broth (this dish is not a soup), pour in the paste, salt to taste and cook for five more minutes. Before serving, sprinkle with the hard-boiled egg white, finely diced.

Method

Cut the rabbit in small pieces. In a large casserole put the meat, chopped onion and garlic, diced capsicum, bay leaf, potatoes, saffron, olive oil and wine. Cover with cold water and bring to the boil, add the salt and cook for 40 minutes or until the meat is tender.

Method

Clean the fish and seafood. Thoroughly wash the mussels and clams in fresh water to get rid of all the sand. Chop the onions. Crush garlic cloves in a mortar and pestle. Cut the calamari in medium size pieces. Cut the fish into 5x5 cm pieces, season with salt and pepper, flour the pieces and fry in hot extra light Spanish olive oil for two minutes on each side. Drain and put aside. Steam the mussels with 100ml water until open. Separate the mussels from the shells, discard the shells, drain the juices through a colander and reserve. In a separate small pan steam the clams open with 100ml water. Discard one of the shells of each clam, drain the juices through a colander and reserve.

Spanish Style Tomato Sauce
Sauté onion and carrots in extra virgin Spanish olive oil. Add tomatoes and cook slowly for 30 minutes. Season to taste and blend. In a large casserole fry the onions until they begin to turn brown. Add the calamari and cook for a few minutes. Add prawns, fish, garlic, tomato sauce, white wine and the juice of the molluscs. Salt and pepper to taste and a pinch of cayenne pepper. Cook for ten minutes. Add the mussels, clams and saffron and cook for another five minutes in low heat. Add chopped parsley or coriander and let it rest for 15 minutes before serving.