Fresh-Pressed Olive Oil Club
Spanish Harvest Page 12

Lentil and Chorizo Soup (Lentejas con Chorizo)

Posted on by The Olive Oil Hunter

A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip. 

Ingredients

  • 1 3/4 cups lentils
  • One cured chorizo (about 9 ounces), sliced
  • 4 cloves of garlic, unpeeled
  • One large potato, peeled and diced 2 carrots, peeled and diced
  • Water or vegetable stock
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • Extra virgin olive oil for sautéing, plus extra for drizzling
  • Salt to taste 

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three ngers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally. 

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from food52.com 

Garlic Shrimp (Gambas al Ajillo)

Posted on by The Olive Oil Hunter

We’ve included two tricks to make this the best gambas al ajillo you’ve ever eaten. First, we infuse extra virgin olive oil with slices of garlic, which are later used as a crunchy garnish. Second, we marinate the shrimp with a secret ingredient—baking soda—to make the cooked shrimp extra “poppy.” 

Ingredients

  • 1/2 cup extra virgin olive oil, divided use
  • 10 cloves garlic (5 thinly sliced, 5 minced), divided use
  • 1 pound tail-on shrimp, peeled and deveined
  • Coarse salt (kosher or sea)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon hot red pepper flakes, or more to taste
  • 1 1/2 teaspoons Spanish sherry vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crusty bread, for serving 

Directions

Step 1

About 8 hours before you intend to cook, pour the olive oil into a small bowl. Add the thinly sliced garlic and let sit at room temperature. After 8 hours, strain the oil into another container, reserving the sliced garlic. 

Step 2

Place the shrimp in a medium bowl. Add the minced garlic, 3/4 teaspoon salt, baking soda, hot red pepper flakes, and 3 tablespoons of the garlic-infused oil. Set aside. 

Step 3

Heat the remaining infused oil in a large skillet or cazuela over medium-high heat. Add the sliced garlic and cook just until it is a light golden brown, about 1 minute. Fish the garlic out with a slotted spoon and set aside. Add the shrimp mixture and cook, stirring constantly, until the shrimp are barely cooked through, about 2 to 3 minutes, depending on their size. Do not overcook. Stir in the sherry vinegar, parsley, reserved garlic slices, and salt to taste. Serve immediately with crusty bread for sopping up the juices. 

Serves 2 as a main course; 4 as a tapa — Recipe adapted from seriouseats.com 

Beef Tenderloin Tips in Garlic Sauce

Posted on by The Olive Oil Hunter

This is a house specialty of an Andalucían restaurant the late Spanish food authority Penelope Casas used to visit with her husband. It can be served as part of a tapas spread, or when accompanied by side dishes, as a main course. We especially like it with sautéed mushrooms and onions. 

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound beef tenderloin tips (or steaks), cut into 1-inch pieces
  • 8 cloves garlic, peeled and lightly smashed
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 2 tablespoons dry Spanish sherry, such as Fino
  • 1 tablespoon chopped fresh parsley, for serving 

Directions

Heat the oil in a sauté pan over medium-high heat. Add the beef and garlic and sauté, stirring frequently with a metal spatula, until the meat is nicely browned and cooked to your liking. Season to taste with salt and pepper. Stir in the sherry, then transfer to an earthenware casserole dish. Return the sauté pan to the heat and deglaze with a few tablespoons of water. Stir the glaze into the meat. Sprinkle with parsley. Serve hot from the casserole dish or a platter. 

Serves 6 to 8 as an appetizer; 4 as a main course — Recipe adapted from 1000 Spanish Recipes by Penelope Casas (Houghton Mifin Harcourt, 2014) 

Monkfish with Tomato Garlic Sauce

Posted on by The Olive Oil Hunter

Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them. 

Ingredients

  • 1/4 cup plus 3 tablespoons extra virgin olive oil
  • 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced
  • 1 tablespoon sweet paprika
  • 1 1/2 cups canned crushed tomatoes
  • 2 cups water
  • Salt and freshly ground pepper
  • Eight 6-ounce cleaned monkfish fillets, about 2 inches thick
  • Chopped fresh parsley, for serving 

Directions

Step 1

Preheat the oven to 400°F. In a large skillet, warm 1/4 cup of the olive oil. Add the sliced garlic and cook slowly over very low heat, shaking the skillet, until the garlic is deep golden, 15 minutes. Remove about 1/4 cup of garlic slices to a plate with a slotted spoon and reserve. Add the paprika to the garlic in the skillet and cook for 1 minute. Add the tomatoes and cook over moderately high heat for 1 minute. Add the water and simmer until the sauce has reduced to 1 1/2 cups, about 10 to 15 minutes. Season with salt and pepper. 

Step 2

In a very large skillet, heat the 3 tablespoons of olive oil. Season the fish with salt and pepper. Cook over high heat until browned on the bottom, 2 minutes. Turn the fish, transfer to the oven, and roast until just cooked through, 15 minutes. 

Step 3

Transfer the fish to a large, warmed platter. Pour any juices from the skillet into the sauce and simmer for 2 minutes. Spoon the sauce onto plates and set the fish on top. Scatter the fried garlic over the fish. Top with parsley and serve right away. 

Serves 8 — Recipe adapted from Food and Wine, October 2005