To make Creamy Tuna Fettuccine, use the olive oil from the canned tuna to cook the creamy sauce. If you’re using tuna in water, just use regular olive oil. For the pasta, use fettuccine, but you can use any type of pasta you like or whatever you have on hand.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
2 cans tuna in olive oil 4 oz each
1 shallot
6 cloves garlic
1 1/2 tbsp all purpose flour
3/4 cup low fat milk
3/4 cup vegetable broth
1/2 tsp dried thyme
2 tbsp chopped fresh parsley
1/2 cup grated Manchego cheese
sea salt & black pepper

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

In the meantime, drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) of the olive oil from the canned tuna

Finely chop the shallot and roughly chop the garlic, then add into the hot fry pan, mix continuously, after 2 to 3 minutes add in the flour, mix continuously, after 2 minutes add in the milk and vegetable broth, mix continuously, once you end up with a slightly creamy sauce, about 4 minutes, add in the drained tuna, chopped parsley, dried thyme and season with sea salt & black pepper, mix together and then lower to a low heat

Once the water comes to a boil in the stock pot, add in the fettuccine, mix every 2 to 3 minutes, make sure to mix the creamy tuna sauce once in a while as well

Once the fettuccine is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy tuna sauce, turn off the heat and mix until well mixed together

Add in the grated cheese and give it one final mix, serve out of the pan or transfer into serving dishes, serve at once

This Creamy Garlic and Rice Soup, known in Spain as Arroz Meloso al Ajo, is where simplicity meets extraordinary. We´re talking simple ingredients, minimal effort and a ton of great flavors. Serve this soup as a starter or even as a main course, and always next to a crunchy baguette for the ultimate Spanish experience.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 head of garlic
1/2 tsp sweet smoked Spanish paprika
6 cups vegetable broth
1 cup Spanish round or arborio rice
1 egg
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Separate the cloves of garlic from the head, remove the skins from each clove and roughly chop the garlic, add into a mortar, along with the sweet smoked paprika and a pinch of sea salt, using a pestle, pound down on the mixture until you form a paste like texture

Add the broth into a sauce pan and heat with a high heat

At the same time, heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the garlic paste, mix continuously, after 1 minute and the garlic is fragrant, add in the rice and season with sea salt & black pepper, continue to mix continuously

Once the rice is lightly toasted, about 2 minutes, add in the simmering vegetable broth, mix every 2 to 3 minutes, this will help release the starch in the rice to give that creamy texture

In the meantime, crack the egg into a bowl, season with salt & pepper and whisk together

Once the rice is cooked through, 15 minutes or so (check package instructions), slowly add in the whisked egg while mixing continuously, once all the egg has been added, continue to mix for another 30 to 45 seconds, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, serve at once

These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes​.

Serves 4

spainonafork.com

INGREDIENTS

For The White Bean Meatballs:
15.5 oz can white beans
1/3 cup bread crumbs
1 large egg
1 small onion finely chopped
1 clove garlic finely chopped
2 tbsp chopped fresh parsley
1/2 tsp ground cumin
sea salt & black pepper

For The Onion Sauce:
1 small onion finely chopped
2 cloves garlic roughly chopped
1 tbsp all purpose flour
1/2 cup dry white wine
1/2 tsp dried thyme
1 1/2 cups vegetable broth
sea salt & black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS

Drain the can of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the white beans until well mashed

Once the white beans are mashed, add in the bread crumbs, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer, cook for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then add the white bean meatballs back into the pan, all in a single layer, heat them through for 2 to 3 minutes, then remove from the heat

Transfer the white bean meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley

This Spanish Vegetarian Chickpea Stew, known as Potaje de Garbanzos a la Andaluza, is possibly the best plant-based stew ever.

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
20 blanched almonds
8 cloves garlic
1 small onion
1 green bell pepper
1 carrot
1 tbsp sherry vinegar
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
2 potatoes
2 cans chickpeas 15.5 oz each
3 cups vegetable broth
1 bay leaf
handful fresh parsley
sea salt & black pepper

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite-size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the blanched almonds and four whole cloves of garlic (skins removed), mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, transfer them into a mortar and set aside

Using the same pan with the same heat, add in the chopped onion, garlic, green bell pepper and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained chickpeas and vegetable broth, then add in the bay leaf, turn it up to a high heat and give it a gentle mix

When it comes to a boil, place a lid on the stock pot and lower to a low-mediun heat

In the meantime, add in 2 tbsp (8 grams) chopped fresh parsley into the mortar with the almonds & garlic, along with a kiss of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a toothpick to ensure they’re done), add in the almond and garlic mixture, mix together until well mixed, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes

This Spanish Seafood Pasta Soup, known as Sopa de Fideos Marineros, is what Spanish Mediterranean food is all about. We´re talking a ton of delicious flavors, easy to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish white wine for a complete and nutritious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
5 cloves garlic
2 carrots
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
5 cups fish broth
1/4 tsp saffron threads
1 cup Spanish fideos (small cut spaghetti) 5 oz
2 cod fillets 8 oz each
1/2 lbs raw medium sized shrimp (peeled & deveined)
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together in a little over 30 minutes. Serve them next to some fried potatoes and a bottle of Spanish wine for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
FOR THE COD MEATBALLS
1 lbs cod fillets or other white fish
2 eggs
3/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper
1/4 cup all purpose flour

FOR THE SAUCE
1 small onion finely chopped
3 cloves garlic roughly chopped
1 1/2 tbsp all purpose flour
1/2 cup white wine
2 cups vegetable broth
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

EXTRAS
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Add the cod fillets into a food processor, pulse for 1 to 2 minutes or until the cod is finely chopped, then transfer into a large bowl, crack in the eggs and add in the bread crumbs, parsley and season with sea salt & black pepper, mix together until you end up with a paste like texture

Grab spoonfuls of the mixture and shape the meatballs, a little smaller than a golf ball, then lightly coat each one in flour, you should get about 16 cod meatballs

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is nice and hot, add in the cod meatballs, all in a single layer, fry for 5 to 7 minutes or until golden fried, mixing occasionally, then remove from the pan and transfer into a dish with paper towels

Using the same pan with the same heat, add in the onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix, after 2 minutes add in the white wine, continue to mix, after another 2 minutes add in the broth, mix continuously and go for 4 to 5 minutes or until you end up with a slightly creamy sauce

Once you end up with a slightly creamy sauce, add in the parsley and season with sea salt & black pepper, mix together, add in the cod meatballs, all in a single layer, heat for 2 to 3 minutes or until heated through, gently mixing them around so they´re coated in the sauce

Transfer the meatballs into a dish, top off with the sauce and some chopped parsley, serve at once

Indulge in the rich and comforting flavors of Nigella Lawson’s Farro Risotto. This delectable dish combines tender, pearled farro with savory crimini mushrooms, fragrant thyme, and a touch of Marsala for a truly irresistible taste. As the farro cooks to perfection, the creamy ricotta and grated Parmesan melt into the mixture, creating a luscious and velvety texture. Topped with a sprinkle of fresh parsley, this Farro Risotto is an elegant and satisfying choice that will transport your taste buds to culinary bliss.

Serves 4-6

Nigella Lawson

INGREDIENTS
1/2 cup dried porcini
1/2 cup recently boiled water
1/4 cup olive oil
1-2 leek s(washed & trimmed), halved lengthwise & thinly sliced
2 3/4 cups pearled farro (perlato)
1/4 cup Marsala
5 cups broth, vegetable, chicken, or porcini
8 ounces crimini mushrooms
sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
1-2 clove garlic, peeled
1/4 cup ricotta
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley, to serve

INSTRUCTIONS
Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed. (Note: May have to cook the farro about another 10 minutes with the lid off to absorb all of the liquid.)

While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then sprinkle with parsley and serve.

This Spanish Pasta with Romesco Sauce, known as Macarrones con Salsa Romesco, is possibly one of the BEST pasta dishes in the world.

Serves 4

spainonafork.com

INGREDIENTS
For thePasta:
3 cups vegetable broth (or any other broth)
8 oz penne pasta

For the Romesco Sauce:
8 raw hazelnuts
8 raw blanched almonds
3 large roasted red bell peppers jarred or canned
1/4 cup canned tomato paste
1 clove garlic
1 tsp red wine vinegar
1/4 cup extra virgin olive oil
pinch sea salt
dash black pepper
1/4 cup grated manchego cheese
handful fresh parsley

INSTRUCTIONS
Heat a large fry pan with a medium heat and add in the hazelnuts and almonds, mix continuously, after 3 to 4 minutes and they´re lightly roasted, remove from the pan and set aside

Using the same pan, add in the broth, a pinch of sea salt and raise to a high heat

Meanwhile, add the jarred roasted red bell peppers into a food processor, along with the tomato paste, clove of garlic, the roasted hazelnuts and almonds, red wine vinegar and extra virgin olive oil, season with sea salt & black pepper, run the food processor for 1 to 2 minutes or until you end up with a thick and creamy sauce, set aside

Once the broth comes to a boil, add in the penne pasta, mix every 1 to 2 minutes, after 8 to 9 minutes and most of the broth has been absorbed, but there´s still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the pasta is cooked al dente, then remove the lid and turn off the heat

Add in the romesco sauce into the pan and mix together until well mixed

Transfer into shallow bowls and sprinkle with a kiss of grated Manchego cheese and garnish with fresh parsley, serve at once

These Spanish Butter Beans with Tuna are filled with flavors, made with simple heart-healthy ingredients and all done in just 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish wine for a nutritious and fulfilling meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin 
3 tomatoes
2 cans butter beans 15.5 oz each
2 cups vegetable broth 
2 cans tuna in olive oil 5 oz each
1 bay leaf
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

Once the grated tomato has slightly thickened, about 3 minutes, add in the canned butter beans (drained & rinsed), the vegetable broth and the bay leaf, rasie to a high heat, when it comes to a boil place a lid on the pan and lower to a low-medium heat

Meanwhile, drain the cans of tuna into a sieve with a bowl underneath and gently shake the sieve to remove any excess oil

After simmering the beans for 10 minutes, remove from the heat, add in the drained tuna and gently mix together

Transfer into shallow bowls and sprinkle with finely chopped parsley