Would you like to try them at home? Check our Top Spaniard Tapas Recipes!

1. Manchego cheese with Quince paste

Just cut triangles of Manchego cheese and lay on top thinner slices of quince paste (membrillo) of the same size.

2. Potatoes with aioli (alioli) sauce

    Yield: 4 servings.

    Ingredients:

- 3 o 4 medium-sized potatoes

- Half jar of Lemon & Basil Garlic Aioli Sauce.

    Preparation: Boil the potatoes whole with their skin in abundant boiling salty water. Once they are cooked, let them cool slightly and then peel them. Cut them into bite-sized pieces and sprinkle some salt over them. Pour over the aioli sauce.

3. Orange & Lemon Stuffed Olives

A terrific recipe by Aceitunas Torremar.

4. Piquillo peppers with tuna

    Yield: 4 servings.  

    Ingredients:

- 6 roasted Piquillo peppers

- 7 oz (200g) of White Tuna in Olive Oil (Bonito del Norte)

- Some leaves of fresh basil

- 1 garlic clove

- Extra virgin olive oil

- High-quality fresh bread. The perfect one should have the crust thick and crispy

    Preparation: Cut the peppers into small pieces and mince the garlic. Put them in a bowl with the chopped fresh basil, trickle some extra virgin olive oil, and mix. Cut four bread slices and put the mix over them. Add a piece of white tuna loin and decorate with basil leaves.  

5. Octopus in olive oil with potatoes (Pulpo a Feira)

    Yield: 4 servings.  

    Ingredients:

- 2 cans of Octopus in Olive Oil

- 2 medium potatoes

- 2 teaspoons of Smoked Paprika (Pimentón de la Vera) Your choice of Sweet, Bittersweet or Hot smoked paprika.

    Preparation: Boil the potatoes whole with their skin in abundant boiling salty water. Once they are cooked, let them cool slightly and then peel them. Cut them into slices. Put the potatoes at the bottom of the dish, distribute the octopus' slices over the potatoes. Trickle some extra virgin olive oil, add a pinch of rock salt, and the smoked paprika.

6. Mussels in pickled sauce

Just open the can and enjoy! Don't forget a piece of bread for dipping the sauce.

The Queen of the Spaniard tapas! Every single bar in Spain serves Tortilla de Patatas. For breakfast, before lunch, or before dinner a "pincho de tortilla" is a must. And every single cook has his own version. This is my version; the one I use to cook every Sunday, with my mom and my uncle José Luis' influences. I hope you enjoy it!

    Yield: 4 servings (2 tortillas)

    Ingredients:

- 4 medium size potatoes

- Salt

- 7 large eggs

- 1 onion

- Extra Virgin Olive Oil

    Preparation:

1. Peel the potatoes and rinse them under cold water.
2. Slice the potatoes into thin slices. I always use a slicer mandoline because I prefer about 1/8 inches.
3. Dry the potato slices and put them into a large bowl, sprinkle with salt, and mix well.
4. Heat a ½ inch of extra virgin olive oil in a large frying pan over medium-low heat. You may also use a deep-fryer but, I know, it is expensive to fill the fryer with extra virgin olive oil... I do it. I am a kind of evoo obsessed!
5. When the oil is hot, add the potatoes, and add more oil if necessary until all are covered.
6. Cook the potatoes for 18-20 minutes at a low heat.
7. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
8. Slice the onion as thin as possible (julianne style) and fry in a separate frying pan for about 10 minutes until they begin to caramelize (stir often). If you prefer the tortilla without onion, just leave it out.
9. When the onions are caramelized, drain off any excess oil and add to the egg mixture.
10. When the potatoes have been frying 18-20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
11. After a few minutes, add the potatoes to the egg mixture and stir well.
12. In a different pan where you fried the potatoes, put a tablespoon of the extra virgin olive oil you have used (you may also reuse the rest!) and over a medium heat add the half of the egg mixture.
13. Over a low heat, cook the eggs for about 3-5 minutes per side. Round edge with a rubber spatula.
14. Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! I recommend you to flip it over the large bowl where the eggs mixture is. Some mixture will likely slip out and, in this way, you may reuse it for the second tortilla.
15. Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
16. Repeat the steps 13-14-15 for the second tortilla.

The leftovers will be perfect for the next day breakfast. Keep them covered and chilled.

At my parents' home, we love to fry some green bell peppers as a side. You may also add tuna in olive oil (well drained) or caramelized zucchini instead of onions. As I told you before, there is a different recipe for every family but these are my favorites.

Let us know if you try it. And don't be afraid about the flipping part!

Italian people celebrates this national Holiday all over the world and I have prepared a delicate and different pasta recipe to join them. I hope you like it!

Yield: 4 servings

Time:  35 minutes

Ingredients:

- 17.6 oz (500 g - 2 bags) of Tagliolini Egg Pasta with Truffle

- 31 oz (878 g) of organic chickpeas (2 cans)

- 21 oz (600 g) of green onions

- 5 tablespoons of Extra Virgin Olive Oil Selection

- A pinch of salt

- Ground black pepper

- Spanish Saffron Filaments

- Chives  

- Balsamic Glaze Crema Classico

Instructions:

1. Wash and peel the chickpeas.

      2. Wash the green onions and chop their white base.

       3. Heat olive oil over medium in a medium saucepan and cook the green onions until they are soft.

    4. Add the chickpeas in the saucepan and cook them a few minutes. Adjust it with salt and ground black pepper.

     5. Take half part of the cooked chickpeas and green onions, put them into a bowl, and mix them with a blender.

    6. Add some extra virgin olive oil in the bowl and mix. Merge the mix with the rest of the chickpeas and the green onions in the saucepan. For a stronger truffle taste, use this Black Truffle Olive Oil.

   7. Cook the Tagliolini Egg pasta with Truffle in abundant boiling salty water. Make sure to stir occasionally.

    8. When the Tagliolini Egg pasta with Truffle are “al dente” (2-3 minutes), drain them, add them into the saucepan with the chickpeas, and stir.

    9. Prepare the dishes with a few green onions (the green part that you didn’t cook) and some chickpeas onthe bottom. Add the pasta, topping with the chickpeas sauce, some Spanish saffron filaments, and some chopped chives. Decorate with Modena Balsamic Glaze and some ground black pepper. Serve immediately.

This is not a difficult recipe but for those days you need a super simple and quick one, cook the Tagliolini, trickle some black truffle olive oil on the pasta, add a pinch of ground pepper, and enjoy!

About the author.

Yield: 4 servings

Time:  30 minutes

Ingredients:

- ‘e Miez Paccheri

-  Trapanese Pesto Sauce 

- 2 spoons of Extra Virgin Olive Oil Selection Unfiltered

- 2 spoons of Salt

- Basil

- One cup of grated Pecorino Romano cheese

Instructions:

1. Cook the pasta in abundant boiling salty water. Make sure to stir occasionally.
   
2. While the pasta is cooking, heat olive oil over medium heat in a medium skillet. Add the Trapanese Pesto Sauce and some leaves of basil.
3. When the paccheri are ready, drain them, and add it into the pan. Stir during 45 seconds and serve immediately.
4. Decorate with some fresh basil and the Pecorino cheese.

Do you need a gluten-free choice? Use this Gluten-Free Pennette instead of paccheri.

About the author.

Yield: 4 servings

Time:  35 minutes

Ingredients:

- 1.1 lb of Farfalle with Cocoa (2 bags)

- 7 oz of walnuts

- 0.7 oz of pine nuts

- 3 tablespoons of extra virgin olive oil with orange zest

- 1 peeled garlic clove

- 1 oz of grated Parmesan cheese

- 0.07 oz of marjoram  (2 g)

- 0.7 oz of bread

- A pinch of salt

- Ground black pepper

- 3.38 Fl Oz of organic whole milk 

- 7oz of Blue cheese

Instructions:

1. Cut the bread into small pieces and toast them to make them crunchy.
2. Put the walnuts in a blender with the bread crumbs, the pine nuts, the leaves of marjoram, the garlic, and the Parmesan cheese already grated.
3. Mix all the ingredients in a blender until well combined.
4. Add the olive oil into the sauce and season with salt and black pepper to taste. Your walnuts pesto is ready!

8. When the Farfalle are “al dente”, drain them, and serve. Pour the sauce over the pasta. Decorate the dish with dark cocoa powder and walnuts. Serve immediately.

These are my suggestions to complete the menu:

- Antipasto del Roero: a light and delicious appetizer from the Piedmont with tuna and peppers. Serve it with this garlic & oregano breadsticks.

- Rabitos Royale Fig Bonbons: the finest Mediterranean figs, filled with truffle liquor cream, and covered with a delicate layer of chocolate. One of the most delightful experiences you can taste!

If your mom enjoys cooking, give her this beautiful basket with the basic ingredients for this recipe.

Don't forget to visit the Medineterranean Mother's Day Gift Guide and Happy Mother's Day!

About the author.

This is my Italian proposal. It is made by taking the traditional recipes as a starting point and adding my personal twist. The products carried by Medineterranean are perfect for blowing your imagination!

Here you have three super-easy appetizers, a classical Sicilian pasta, and the most famous dessert from Piedmont. Enjoy them!

Yes, Autumn arrives with its seasonal fruits and vegetables: kiwi, artichoke, mandarin, red cabbage, leeks, beetroot, pear, apple... But the one which better represents this season is pumpkin with no doubts.

Here you have our personal version, the one we cooked every October and November when our uncle Jesús gave us tons of pumpkins from his orchard in the north of Seville (Spain).

Yield: 4-5 servings

Time:  70 minutes

Ingredients:

- 1 small pumpkin (about 2 lbs.), peeled and cubed. We prefer butternut squash for this recipe, but you can try with your favorite!

- 2 medium potatoes, cut into cubes

- 1 small onion, chopped

- 2 carrots, cut into cubes

- 2 garlic cloves, minced

- 5 cups of water

- 1 cup of whipping heavy cream

- 4 tablespoons of extra virgin olive oil

- 2 chicken bouillon cubes

- Salt

- 2 teaspoon of bittersweet smoked paprika

Instructions:

1. Put the extra virgin olive oil in a large saucepan over medium heat, add the chopped onion, and cook for 10 minutes or until soft.

2. Add the potatoes and the garlic cloves.

3. After 10 minutes, add the carrots and, after another 10 minutes, add the squash and salt.

4. Add the water, the chicken bouillon cubes, turn the burner on high and bring to a boil, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, for 20 minutes.

5. Transfer the mixture to a food processor or blender and process until smooth.

6. Add the whipping cream and process again until the mixture is perfect.

7. Plate the soup up warm and sprinkle the smoked paprika on it.

Use Hot Smoked Paprika for a more intense contrast with the squash's sweetness.

Enjoy it and let us know your thoughts!

A healthy summer recipe. It's perfect for a weekday supper. Swordfish is nutrient dense, so it can help you meet your nutrient needs while staying within your calorie limits to promote a healthy body weight. Cooking it with extra virgin olive oil, you may balance its cholesterol content.

Yield: 2 servings

Time: 20 minutes

Ingredients:

- 2 swordfish fillets

- 4oz semi-dried tomatoes in EVOO

- 5oz lettuce

- 1 oz pitted Manzanilla olives (or capers)

- 3 tablespoons of Extra Virgin Olive Oil & Lemon Zest

- 1 tablespoon of Extra Virgin Olive Oil

- Oregano

- Parsley

- 1 garlic clove

- Salt

- Pepper

Instructions:

1. Prepare an emulsion with the Extra Virgin Olive Oil with Lemon Zest, oregano, parsley, and garlic. Marinate the swordfish for one hour.

2. Wash and cut the lettuce coarsely, season it with salt. Drain the semi-dried tomatoes and use this extra virgin olive oil to dress the lettuce.

3. Put the swordfish into the pan over medium-high heat. Add salt and pepper, and cook over medium heat on both sides for about 4 minutes.

4. Cut the olives into quarters. Add the olives and the drained tomatoes to the pan and cook for 1-2 minutes.

5. Serve the swordfish on a bed of lettuce, sprinkled with its sauce, and drizzled if necessary with Extra Virgin Olive Oil with Lemon Zest.

The lemon olive oil makes the swordfish tastier and more appetizing! Enjoy and share with us your thoughts!

Yield: 2 servings

Time: 15 minutes

Ingredients:

- 8.8Oz of Farfalle pasta with cocoa and pepperoncino

- 3 tablespoons of extra virgin olive oil

- 2 garlic cloves

- 1 bay leaf

- 4oz of cooked prawns or shrimps

- Salt and oregano

Instructions:

1. In a large pot of boiling salted water, cook pasta with the bay leaf according to package instructions; drain well.
2. Put the olive oil into the pan over medium-high heat. Add garlic, oregano, salt, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. Add the shrimps and cook, stirring occasionally, until pink, about 2-3 minutes.
4. Once the pasta is ready, add it into the pan with the shrimps.
5. Stir for 45 seconds and serve immediately.

You may prepare an easier recipe only with this pasta and a splash of Galantino Extra Virgin Olive Oil with Garlic. Simple and tasty!

I don't know anyone in Spain who does not like torrijas. Every year, when Easter arrives, I reserve an evening for cooking torrijas. It is a special moment to me. We also eat them in restaurants and bakeries. Every single family and chef has her own recipe.

This is my own one, and it's dedicated to my beloved friends Alessandro and Laura; two Italian who love torrijas.

Yield: 6 servings
Time:30 minutes

Ingredients:

Make a twist and impress your guests with this non-traditional carbonara. It is lighter and healthier than the classical one because we use tuna instead of bacon. It is also a good source of Omega 3.

Yield: 4 servings
Time:20 minutes

Ingredients:

- 17oz of Monograno Organic Matt Spaghetti

- 2 tins of Tuna in olive oil Conservera de Tarifa

- 3 egg yolks

- 3 tablespoon of grated Parmesan cheese

- 1/2 cup of white wine

- 1 tablespoon of parsley

- 2 garlic cloves

- Salt and pepper

Instructions:

1. Drain the tuna fish and brown it with the minced garlic in a pan.

2. Deglaze with the white wine and let it evaporate.

3. Cook the pasta in abundant boiling salty water.

4. While the pasta is cooking, prepare the egg cream beating the eggs with the parmesan cheese and the parsley.

5. Once the pasta is ready, strain it, and add it into the pan with the tuna and the cream.

6. Stir during 30 seconds and serve immediately.

7. Add pepper at will

You may substitute the spaghetti for one of our gluten-free pastas. For the wine, I prefer any Chardonnay or a sweet Malvasia.

Enjoy it and let us know your comments!

Yield: 4 servings
Time: 15 minutes

Ingredients:

2 pounds tomatoes, roughly chopped
⅓ medium green bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
1 garlic clove, roughly chopped
⅓ cup extra-virgin olive oil
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
Salt and water

• Put the tomatoes, bell pepper, cucumber, garlic, olive oil, bread, vinegar, and garlic in a blender; season with salt. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
• Taste and season with additional vinegar and salt as needed. Process again in the blender for a creamy texture.
  
• Refrigerate for up to a few hours before serving. Serve garnished with a handful of tomato and cucumber cut into cubes if desired.

This orange olive oil cake is easy to make and really delicious. It is also dairy free and perfect for everyday use. Enjoy a tasty and healthy breakfast with it.

The key is to use a good extra virgin olive oil. Don't forget this!

Yield: 8 servings
Time: 10 minutes cooking + 40 minutos oven

Ingredients:

- 1 cup of flour

- 1 teaspoon of salt

- 1/2 tablespoon of baking powder

- Zest of 1 orange

- 1/4 cup of freshly squeezed orange juice

- 4 eggs

- 3/4 cup of sugar

- 2/3 cup of Mas Portell EVOO & Orange Zest

- 1/2 cup of walnuts (or 1/4 cup of raisins; it's your choice!)

- 3 tablespoons of Alemany Honey with Walnuts

Instructions:

1. Measure out the flour, salt, and baking powder into a medium-sized bowl and mix them.
2. Zest your citrus fruit over the flour mixture and mix it in.
3. Juice the lemons making sure you have at least 1/4 cup of juice.
4. Smear a few olive oil drops on the inside of the Pyrex (or similar) bakeware. If you prefer to use a baking pan, smear it also with olive oil and line the bottom with parchment paper.
5. Whisk the four eggs with the sugar for a couple minutes until frothy. I use a hand mixer.
6. Add in the Mas Portell Orange Zest Olive Oil while whisking.
7. Add in the citrus juice while whisking.
8. Add in the flour mixture and mix until the batter is nice and smooth.
9. Pour the batter into your bakeware and add the chunked walnuts. Once in the oven, the walnuts will plunge into the mixture.
10. Bake at 350º F for 40 minutes or so until cooked all the way through (or until a toothpick inserted in the middle comes out clean).
11. Let it cool for a few minutes, and then top it with a few walnuts with honey from Alemany.

The cake will be perfect for at least five days. I use whole wheat flour and this is why the cake is "darker". It must be nicer using white flour but I prefer this rustic style.

Enjoy it and let us know your comments!