Method

Dunk the almonds in boiling water and remove them after only a few minutes and peel. Place bread crumbs in water (not for very long) and drain. Beat breadcrumb mixture and almonds, garlic, oil and vinegar. Season with salt, add some water and work until achieving a paste. Place in soup bowls, adding enough water for six portions, season to taste. Refrigerate until serving time.

Method

Beat the egg, add wine, garlic, parsley, meats and breadcrumbs, season if desired, Mix well, roll into balls and fry lightly in Spanish olive oil, turning for even cooking. Place in a casserole dish and leave aside. Fry the onion in the same oil, add the red pepper and tomato and cook through. Add to the meatballs, cover with water or stock and simmer for approximately 30 minutes.

Method

Fry in Spanish olive oil (a mix of olive oil with a percentage of extra virgin olive oil) in a pan with a thick base and tall borders. Make sure that the Spanish olive oil does not exceed 170°C so that the frying is progressive and not only superficial. Stir the almonds continuously the entire time they are in the pan ensuring that the frying is homogeneous throughout all parts and not only those in contact with the pan. Make sure they are removed from the pan a bit early since the almonds tend to keep the heat even after removed from the oil and continue cooking. Once removed from the pan, extend all almonds on a plate to allow them to cool quickly. To conserve, place them in a sealed container.

Method

Prepare the batter by mixing the flour, baking powder and salt, then pour in the beer to form a thick cream. Finely chop or crush the garlic and add to the mix, then leave to sit for half an hour. Meanwhile, prepare the artichokes. Cut the stems and remove the outer leaves, so that just the heart of the artichoke remains, then cook in plenty of boiling salted water. Use of few drops of lemon juice in the boiling water to prevent discoloration. Cook for around half an hour until they are tender and can be easily pierced with a skewer. Coat each artichoke in the batter and fry in plenty of olive oil until brown.

Method

Drain olives. Mix the grated cheese with the egg yolk. Gradually add the flour, baking powder and salt and pepper and mix well. Whisk the egg white until stiff and add it to the mixture gently. Leave to stand for 1 hour. Then, heat the oil in a deep sauce pan. Coat the olives in the mixture and deep fry them in small quantities. Remove them from the oil, drain well and serve hot.

Method

Remove heads and bones of the boquerones (fresh anchovies). Separate both sections and clean well. Drain well and place in a pan with the vinegar and the water and leave for 6 to 8 hours until they turn white. Drain well, removing all liquid. Salt lightly and cover with very thinly cut slices of garlic, chopped parsley and oil. Adorn with some black olives.

Method

Reserve one tomato. Peel the eggplants, garlic, tomatoes, onions and zucchini and chop them small together with the peppers. Heat the Spanish olive oil in a casserole dish and add the vegetables. Season. Fry lightly on medium heat for 20 minutes. Peel the hard-boiled eggs, separate the yolk from the white and crush the yolk in the mortar together with the salt and cumin. Dilute with the reserved tomato (cut in tiny pieces) and add to the casserole. Check the amount of salt, eliminate any excess fat and cook for an extra 20 minutes. Sprinkle with the cut pieces of egg-whites and serve.

Tip

The boronia is the same as andalusian pisto. The foundation of the plate are the peppers, zucchini, eggplant and tomatoes, but you can also use pumpkin, potatoes, and meats.

Method

Roast capsicums for 10 minutes turning over from time to time. Wrap immediately in newspaper sheets. Place in a plastic bag and seal. Allow to cool for 3 hours, this allows the peel to detach from the capsicums. Remove capsicums from bag and peel. Cut into 2 –3 cm strips. Blend Spanish olive oil and crushed garlic and add capsicums. Allow to settle for 3 hours. Serve the capsicums as an entrée with a salad.

Method

Heat the Spanish olive oil in a deep pan, but do not let it become too hot. Fry the garlic, chilli and the diced ham slightly and before the garlic starts to brown, add the mushrooms. Cook, stirring constantly, until all the Spanish olive oil has been absorbed. Season with salt (and if you are not using chilli, season also with the paprika). Add the sherry, simmer briefly and sprinkle with chopped parsley just before serving.

Method

Peel the oranges, cut them in half and finely slice them. Cut the chorizo sausage lengthwise into two halves and cut each half into 1cm slices. Place the oranges and the sliced chorizo in a large bowl. Mix in the sliced shallots, diced boiled eggs, chopped garlic, extra virgin Spanish olive oil, the juice and zest of 1 lemon and 1 spoon of red wine vinegar. Add the black pepper and salt to taste. Serve cold.

Method

Pan con tomate tastes best using hearty country bread. Cut bread into long slices (if using a baguette, cut on the diagonal). Grill briefly on both sides. Slice a very ripe tomato in half across the middle, and rub the flesh generously over the slice of bread. A few drops of extra virgin Spanish olive oil, followed by a scattering of salt, and it is ready! If you have a large group of people, grate the tomatoes and garlic (optional) in a bowl, season with salt and extra virgin Spanish olive oil. Place the bowl with a teaspoon together with the slices of bread on the table and let each person make their own tomato bread.

Keep adding Spanish olive oil until you feel you have a sufficient quantity. If it does not emulsify at once, try with a bit of hot water. If it still doesn’t, resort to one egg. Pour over diced boiled or deep fried potatoes (or fish, poultry and vegetables).

Method

To make the stuffing, cook the onion in one forth of the Spanish olive oil in a pan. Let it soften a bit and add on the ground meat. Stir and add on the flour, the paprika, the milk and the salt. Stir without stopping for a few minutes in order to mix all the ingredients. Don’t mix too much or the stuffing will harden. Let it cool. Clean the peppers and remove the seeds. Make a hole on the top and fill them with the mixture prepared earlier. Cover the peppers in flour and egg and fry them slowly in very hot Spanish olive oil first and then in medium heat. Once fried, place them on a casserole dish, cover with the tomato sauce and add the meat juice. Cook at a low temperature for 2 to 3 minutes before serving in the same casserole.

Tip

If there are left over peppers, they can be reheated in two fashions: double boiled, or simply placing the casserole at low heat.

Method

Cut the cheese into individual portions as desired. Mix well the herbs with the Spanish olive oil at room temperature. Submerge the pieces of cheese in this Spanish olive oil and leave for a period of time according to individual taste in terms of stronger or weaker taste.

Method

Drain the peppers well and slice them into narrow strips. Lay them parallel in a shallow dish. Chop the garlic finely, sprinkle it over the peppers, then lay the anchovies on the top. Mix the vinaigrette and pour it over (there should be plenty) then finish off with parsley. You can make this simply with toasted cumin, sliced onion rings and olives for a vegetarian version, or with canned tuna chunks for a filling dish. Serve with fresh crusty bread.

Method

Peel tomatoes, chop garlic, squeeze excess water from bread with hands. Place the following in a blender – tomatoes, garlic, vinegar, bread and salt – blend. Then add the Spanish olive oil in a steady stream to add consistency and produce a nice, thick salmorejo. This can be used as a sauce to serve with vegetables or fish, or on toast with thin slivers of desalinated cod – bacalao – as a tapa OR serve as a first course in a bowl, garnished with diced ham and egg.

Method

Slice the top of each tomato and set aside. Scoop out the centres. Sprinkle salt over tomatoes and put them face down on a dishcloth for 1 hour. Wash peppers, remove seeds and membranes and chop into pieces. Drain sardines and discard bones. Chop olives. Heat olive oil in a frying pan and fry peppers lightly on low heat during 15 to 20 min. Take them away and mix in a bowl together with finely chopped sardines and sliced olives. Prepare a marinade by mixing oil and vinegar together with spring onion and basil. Pour over the mixture. Fill each tomato with the filling and refrigerate 2 hour.

Method

Slice the bread, making a few cuts on one side of the slice so that the Spanish olive oil is better absorbed. Toast the slices both sides (gypsies do it on a pan). Rub the garlic on one side, pour some Spanish olive oil and sprinkle it with sugar. Serve immediately.

Method

Drain the broad beans. Heat half the Spanish olive oil in a heavy-based frying pan and sauté the onion and ham, adding the beans after a few minutes. Cook everything together for 5 minutes. Cool slightly and mix into the eggs. Wipe the pan clean, heat the remaining Spanish olive oil, pour in the egg mixture and make a thick round omelette, turning when half cooked with the help of a plate or large pan lid when underside is golden. Cool slightly and cut into squares.