Fresh-Pressed Olive Oil Club
Q126 Page 2

Spanish Rice with Garlic Shrimp

Posted on by The Olive Oil Hunter

A vibrant, one-pot Spanish classic where saffron-spiced rice meets plump, garlicky shrimp — a weeknight dinner that feels like a dinner party.

Ingredients

For the rice:

  • 3 tablespoons extra virgin olive oil, plus more for the pot
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely diced
  • 2 garlic cloves, finely chopped
  • 2 cups long-grain rice
  • 4 cups homemade or best-quality low-sodium store-bought chicken broth
  • 1 cup diced tomatoes from a 14-ounce can, plus all the liquid from the can
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh shelled peas, steamed

For the shrimp:

  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • 2 pounds shrimp, shelled and deveined
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh parsley

Directions

Step 1

Lightly brush a large Dutch oven with olive oil and place over medium-high heat. When hot, add the 3 tablespoons olive oil, onions, bell peppers, and garlic. Stir together and sauté for 2 minutes. Add the rice and toast it for about 3 to 4 minutes, stirring constantly.

Step 2

Add the broth, tomatoes, their liquid, and all the spices; stir well. Bring to a boil, stirring often, then lower the heat to a simmer. Cover the pot and cook at a gentle simmer for 25 minutes. If rice is not quite tender or liquid hasn’t been fully absorbed, cook for 2 to 4 minutes longer.

Step 3

Toward the end of the cooking time for the rice, prepare the shrimp. Heat a large skillet. When hot, add the olive oil, garlic, pimentón or paprika, and red pepper flakes. Sauté for 2 minutes, just until the garlic is translucent but not brown. Add the shrimp in one layer (you may need to do this in batches). Cook 2 minutes, then flip the shrimp and cook until opaque. Sprinkle on the parsley.

Step 4

When the rice is done, stir in the peas and allow to rest, covered, for 5 minutes. Fluff with a fork, then plate. Top each serving with equal amounts of shrimp.

Serves 6

Spanish Pork Burgers

Posted on by The Olive Oil Hunter

It’s hard to beat the all-American beef hamburger, but this pork burger is one you’ll want to add to your repertoire. It can be cooked on the stovetop or grilled—your choice. Serve it with crispy fries, coleslaw, baked beans, or potato salad.

Ingredients

For the sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons finely diced red or Spanish onion
  • 1 large garlic clove, finely minced
  • 1 tablespoon sherry vinegar, preferably Pedro Ximénez, or red wine vinegar
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoons ketchup or your favorite barbecue sauce
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper

For the burgers:

  • 1 1/2 pounds ground pork, chilled
  • 1 tablespoon pimentón
  • 1 1/2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons plus 1 teaspoon extra virgin olive oil, divided use
  • 4 thin slices serrano ham or prosciutto
  • 4 crusty hamburger rolls, split
  • 1 cup shredded Manchego cheese or 4 slices of your favorite melting cheese
  • Torn lettuce
  • 1 small red onion, thinly sliced crosswise into rings
  • Dill or sweet pickle chips (optional)

Directions

Step 1

In a small bowl, combine the mayonnaise, onion, garlic, vinegar, parsley, ketchup, and sugar. Season to taste with salt and pepper. Set aside or cover and refrigerate if not using immediately.

Step 2

In a mixing bowl, combine the ground pork, pimentón, salt, and pepper. Wet your hands with a teaspoon olive oil, then form the seasoned pork into four patties, each about 3/4 inch thick.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the ham slices to the pan in a single layer and fry until crisp, 1 to 2 minutes. Transfer to paper towels. Add another 1 or 2 tablespoons olive oil to the pan. Arrange the buns, cut sides down, in the skillet, four halves at a time. Toast until golden brown. Set aside.

Step 4

Add the final tablespoon of olive oil to the skillet. Arrange the burgers in the skillet and cook, turning once, until the internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Sprinkle one quarter of the shredded Manchego (1/4 cup) on each burger after turning; the heat should melt the cheese.

Step 5

Assemble the burgers: Spread the sauce on the top and bottom halves of the buns. Arrange lettuce on the bottom halves of the buns. Top with a burger, a slice of ham, then red onion rings and pickles, if desired. Finish with the top halves of the buns. Serve immediately.

Serves 4

Iberian Green Salad with Sherry Vinaigrette

Posted on by The Olive Oil Hunter

I was inundated with recipe requests when I took this salad to a dinner party recently. It features incredible extra virgin olive oil plus an ingredient you might not be familiar with—guindilla peppers. These small slender peppers, typically sold pickled, hail from Basque country. Find them in the international section of your supermarket or online. (Another option: Substitute pickled banana peppers.) Guindilla peppers are also great on charcuterie boards, as a tapa, or in martinis or Bloody Marys.

Ingredients

For the salad:

  • 1 large navel orange
  • 6 loosely packed cups of mixed tender greens, such as arugula, baby kale or spinach, romaine hearts, etc.
  • 12 Castelvetrano olives, pitted and halved
  • 1/4 cup Marcona almonds, coarsely chopped
  • 8 pickled guindilla peppers (optional)

For the vinaigrette:

  • 1 shallot, peeled and finely diced
  • 1/2 teaspoon fine sea salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon pimentón or sweet paprika, depending on taste
  • 1 tablespoon sherry vinegar, preferably Pedro Ximénez
  • 1 teaspoon honey
  • 1 tablespoon olive brine or water
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

With a small sharp knife, slice the top and bottom off the orange. Using downward strokes and following the curve of the fruit, slice off the rind and white pith. Working over a shallow bowl, slice between the thin membranes, releasing wedges of the fruit. (These peeled segments are called supremes.) Squeeze the membranes over a small bowl to release any remaining juice. Set the fruit and juice aside.

Step 2

Make the vinaigrette: Add the shallot, salt, black pepper, pimentón, vinegar, honey, and olive brine to a small bowl. Let sit for 5 minutes. Whisk in the mustard, olive oil, and the reserved juice from the orange until emulsified. Taste, adjusting any of the ingredients as needed. If the vinaigrette separates, whisk again before using.

Step 3

Place the greens in a large shallow bowl. Just before serving, drizzle with half the vinaigrette and toss gently. Top with the orange supremes, olives, almonds, and guindilla peppers, if using. Drizzle with the remaining vinaigrette.

Serves 6

Huevos a la Flamenca (Spanish Eggs)

Posted on by The Olive Oil Hunter

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

Ingredients

For the potatoes and garnish:

  • 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • Salt and freshly ground black pepper
  • 6 slices very thinly sliced serrano ham or prosciutto

For the sauce and eggs:

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small Spanish onion, diced
  • 3 garlic cloves, minced
  • 4 ounces Spanish chorizo, casing removed, diced 2 tablespoons sherry vinegar, preferably Pedro Ximénez (optional)
  • 2 cups passata (see note above)
  • 1/2 cup fresh shelled or frozen peas
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh curly or flat-leaf parsley

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the potatoes with the olive oil and pimentón, then season with salt and pepper. Tip onto the prepared baking sheet and spread out in a single layer. Bake for 25 minutes, or until the potatoes are tender and golden brown, turning once or twice with a spatula. Transfer to a bowl and set aside.

Step 2

Lay a fresh sheet of parchment on the baking sheet and arrange the ham on it in a single layer. Bake for 7 to 10 minutes or until the ham begins to crisp. Remove from the oven and let cool. Break into pieces and set aside.

Step 3

Meanwhile, on the stovetop, heat a large lidded skillet over medium heat. When hot, add the olive oil, onion, garlic, and chorizo; sauté for 4 to 5 minutes. Deglaze the pan with the vinegar, if using. Quickly add the passata. Reduce the heat and simmer for 5 minutes or until the sauce reduces slightly. Stir in the peas and the reserved potatoes.

Step 4

Using the back of a large spoon, make four indentations in the sauce. Break an egg into each, then season with salt and pepper. Place the lid
on the skillet and cook the eggs over medium-low heat for 5 to 6 minutes, or until done to your liking. Top with the crisped pieces of serrano ham and the parsley. Serve hot, with drizzles of extra virgin olive oil.

Serves 2 robust appetites