THE TASTE OF MAXIMUM QUALITY

Borja & Trudy: foodie stories with olive oil

Borja, 29 years old, wants to conquer the world. Despite being half American, he lives like a Spaniard.
The light, the terraces and the aromas of delicious food have made him even more Spanish. Also, he has discovered that Olive Oil from Spain is more than just a flavor: it means sharing, enjoying and being healthy.
His mother came to Spain to study and she stayed for love. She also fell in love with recipes for fried dishes, stews and bread with olive oil. Now, even if her pronunciation is not that of a true Spaniard, her paella turns out as if she were.
This is Borja and Trudy, and this is their story with Olive Oils from Spain. What is your story?

Borja & Trudy's Paella

Ingredients
  • Extra Virgin Olive Oil from Spain
  • 34 oz. fish broth
  • 14 oz. white rice pudding rice (or Spanish round rice)
  • 250g squid rings
  • 200g mussels
  • 200g clams
  • 8 large shrimps
  • 4 cooked crayfish or langoustine with the shell
  • 1 red pepper
  • 7 oz. of peas
  • 1 lemon
  • Saffron
  • Salt
  • ½ tablespoon food coloring
Preparation

1. Start by frying the squid rings, shrimp, mussels and clams in a pan with four tablespoons of Extra Virgin Olive Oil from Spain. When ready, remove and set aside.

2. Heat the fish broth and dissolve the food coloring, along with the juice of the lemon.

3. Next, chop the pepper and fry it in the same pan, making sure to leave them "al dente".

4. When the pepper is ready, add the saffron threads and stir.

5. Add the rice and fry it for a couple of minutes. Then, add the beans.

6. Pour the broth into the pan until it covers the ingredients. Then, leave the mixture to absorb.

7. Once the broth has been absorbed into the rice, add more broth and let it cook on medium heat. If necessary, continue adding broth until the rice grains are tender but firm.

8. One of the best tricks for perfect paella is to cover it (before serving) with a dish towel and let it sit for 10 minutes.

9. Before serving, garnish with crayfish or large cooked large shrimp and, as a final touch, add a dash of Extra Virgin Olive Oil from Spain on top to give it even more flavor.

How much do you know about
Olive Oils from Spain?

Find out! >

Show us everything you know about Olive Oils from Spain

1

What recipes can be cooked with olive oil?

2

How many olive varieties do you think are grown in Spain?

3

Is the color of olive oil indicative of its quality?

4

Which of the following oils do you think is the healthiest?

5

When it comes to cooking, which do you think is the correct process to follow:

6

How is olive oil best stored?

7

Can olive oil can be reused several times without losing its properties?

8

What natural antioxidants does extra virgin olive oil contain?

THE TASTE
OF MAXIMUM
QUALITY

And this is their story

Borja & Trudy
foodie stories with olive oil

Borja, 29 years old, wants to conquer the world. Despite being half American, he lives like a Spaniard.

The light, the terraces and the aromas of delicious food have made him even more Spanish. Also, he has discovered that Olive Oil from Spain is more than just a flavor: it means sharing, enjoying and being healthy.

His mother came to Spain to study and she stayed for love. She also fell in love with recipes for fried dishes, stews and bread with olive oil. Now, even if her pronunciation is not that of a true Spaniard, her paella turns out as if she were.

This is Borja and Trudy, and this is their story with Olive Oils from Spain. What is your story?

Borja & Trudy's
Paella

  • Extra Virgin Olive Oil from Spain
  • 34 oz. fish broth
  • 14 oz. white rice pudding rice (or Spanish round rice)
  • 250g squid rings
  • 200g mussels
  • 200g clams
  • 8 large shrimps
  • 4 cooked crayfish or langoustine with the shell
  • 1 red pepper
  • 7 oz. of peas
  • 1 lemon
  • Saffron
  • Salt
  • ½ tablespoon food coloring

1. Start by frying the squid rings, shrimp, mussels and clams in a pan with four tablespoons of Extra Virgin Olive Oil from Spain. When ready, remove and set aside.

2. Heat the fish broth and dissolve the food coloring, along with the juice of the lemon.

3. Next, chop the pepper and fry it in the same pan, making sure to leave them "al dente".

4. When the pepper is ready, add the saffron threads and stir.

5. Add the rice and fry it for a couple of minutes. Then, add the beans.

6. Pour the broth into the pan until it covers the ingredients. Then, leave the mixture to absorb.

7. Once the broth has been absorbed into the rice, add more broth and let it cook on medium heat. If necessary, continue adding broth until the rice grains are tender but firm.

8. One of the best tricks for perfect paella is to cover it (before serving) with a dish towel and let it sit for 10 minutes.

9. Before serving, garnish with crayfish or large cooked large shrimp and, as a final touch, add a dash of Extra Virgin Olive Oil from Spain on top to give it even more flavor.

How much do you know about Olive Oils from Spain?

Show us everything you know about Olive Oils from Spain

Find out! >

Show us everything you know about Olive Oils from Spain

1
01/08

What recipes can be cooked with olive oil?

2
02/08

How many olive varieties do you think are grown in Spain?

3
03/08

Is the color of olive oil indicative of its quality?

4
04/08

Which of the following oils do you think is the healthiest?

5
05/08

When it comes to cooking, which do you think is the correct process to follow:

6
06/08

How is olive oil best stored?

7
07/08

Can olive oil can be reused several times without losing its properties?

8
08/08

What natural antioxidants does extra virgin olive oil contain?

About Olive Oil

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Olive Oils
from Spain

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