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For this recipe we recommend using Cornicabra Extra Virgin Olive Oil from Spain because its hints of bitter and peppery tones go perfectly with the saffron. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Extra Virgin Olive Oil from Spain.
*Recipes developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.
We recommend you serve this recipe with Tuna in olive oil, peppers and sweet onions on toast which is also made using Olive Oils from Spain.