Day: March 4, 2020

1 tin of light tuna in olive oil
1 can of whole piquillo peppers
1 hard boiled egg, chopped
1 parsley bouquet
1/2 tsp sweet paprika
10-12 black olives, chopped
1 small shallot, chopped
1 tbsp wine vinegar
salt
extra virgin olive oil

Drain the peppers and pat dry with a paper towel.

Finely chop the olives, shallot, 1 sprig of the parsley, egg.

Drain the tuna. In a small bowl, break the tuna into flakes using a fork.

Mix all chopped ingredients with the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly. The mixture has to be consistent but not dry, so if necessary, add some of the brine from the peppers.

Take a teaspoon or a fork and stuff the peppers. Place the stuffed peppers on slices of crusty bread. Splash with extra virgin olive oil or a bit of aioli.

This recipe is for the sauce. You can either fry (preferred) or roast some fingerling potatoes.

1/2 cup of olive oil
1 tsp of pimentón picante (hot smoked paprika)
2 tsp of pimentón dulce (sweet smoked paprika)
1 tbsp flour
250ml of warm chicken broth
salt to taste

Heat the olive oil in a small saucepan over medium heat.

Remove the pan from the burner before it starts to smoke.

Add the paprika and stir until they form a paste. Stir in the flour until combined.

Add the broth little by little, stirring constantly, until the sauce reaches the desired consistency.

Season with salt to taste.

Pour over warm fried potatoes and enjoy!

The finished product should be bright orange and neither thin nor creamy. You can adjust the level of spiciness by increasing the ratio of paprika or by adding a bit of hot sauce!

For the meatballs:
200g ground beef
200g ground chorizo
1 small red onion, chopped finely
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons Parmesan cheese
1/4 cup breadcrumbs
1/2 tablespoon olive oil

For the sauce:
2 green onions, ends trimmed, cut into small pieces
250ml red wine
250ml beef broth
500ml tomato sauce
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons flour
1 bay leaf

Line a baking sheet with waxed paper and set it aside.

Combine all meatball ingredients in a large bowl. Use your hands and mix all the ingredients together as best as possible.

Pinch off 2-inch pieces from the mixture and roll each into individual meatballs.

Place the meatballs on the lined baking sheet, then refrigerate for about 30 minutes.

Add the olive oil to a Dutch oven over medium heat. When hot, add the meatballs (you may need to work in batches) to brown them, stirring to get all sides, for about 4 minutes.

Use a slotted spoon to remove the meatballs from the Dutch oven.

For the sauce:

In the cooking oil from the meatballs, fry the onion. Cook for a minute or so.

Add the wine, beef broth, and tomato sauce. Stir and cook for a minute or so, then add the salt, cumin, paprika, and ground black pepper to the mixture. Stir and cook for a few minutes.

Add about 1/4 cup of the liquid to a small bowl. Whisk the flour into the bowl until it is smooth.

Transfer the flour mixture to the sauce, whisking to incorporate it. Add the red pepper flakes and bay leaf.

Lower the heat to simmer. Add the meatballs and cook for about 20 minutes.

Remove and discard the bay leaf.

Add the sauce and the meatballs to a serving bowl and serve warm.

4 medium-sized tomatoes on vines
Extra virgin olive oil
Salt to taste
1/2 tsp sugar (if needed to decrease acidity in off-season tomatoes)
1/2 loaf of whole-wheat, rustic, or unleavened bread (works best for avoiding sogginess and maintaining crunchiness)

Cut the bread into slices of toast with medium thickness. Arrange on a baking sheet, and toast the bread slices in the oven at 225 degrees Fahrenheit for about five to seven minutes, flipping halfway through.

Wash and dry the tomatoes. Cut them in half, and grate them using a box grater, discarding the stem and skins.

Once the tomatoes are grated, reserve in a small bowl and add about 1 tablespoon of olive oil and a pinch of salt. Taste, and add a pinch of sugar if necessary (when using off-season tomatoes they might be too acidic).

Carefully spoon the tomato mixture onto the slices of toast, and top with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

Optionally, top with a slice of jamón (Serrano or Iberian) for additional flavor, and a more hearty toast. Enjoy!