Chicken and olive rice - Olives from Spain

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Chicken and olive rice

Chef José Pizarro
4 serves

125g Gordal olives

8 skin on chicken thighs

Olive oil to fry

1 large onion, finely chopped

2 cloves garlic, finely sliced

Good pinch saffron threads, soaked in 2 tbsp hot water for 10 minutes

100ml fino or other dry sherry

450g chopped fresh tomato

500ml fresh chicken stock

250g bomba rice

Method

Season the chicken and fry in a little olive oil to brown all over. Remove from the pan and set aside. Add a little more oil to the pan and fry the onion for 10 minutes then add the garlic fry for 5 minutes more.

Add the saffron and its water then add the sherry and allow to bubble for a minute or two. Stir in the tomato and stock and bring to a simmer.

Return the chicken to the pan, cover and simmer for 20 minutes. Stir in the rice and olives and re-cover and simmer gently for 18 minutes until the rice is just cooked but still a little soupy. Serve straight away with lots of bread.

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Chorizo, olive and judion bean stew

Chef José Pizarro
6 serves

175g black Hojiblanca olives

Olive oil to fry

1 large onion, finely sliced

3 cloves garlic, finely sliced

2 sprigs fresh thyme, leaves picked

250g raw chorizo, cut into chunks

Good pinch sweet smoked pimenton

200ml manzanilla sherry

2 x 400g tin chopped tomatoes

600g jar judion beans, drained

Method

Heat a glug of oil in a sauté pan or casserole and gently fry the onions for 10 minutes until softened. Add the garlic, thyme, chorizo and paprika and fry until the chorizo starts to release all its fat.

Add the sherry and bubble for a few minutes to reduce by half then add the tomatoes and olives. Season well and simmer for 20-25 minutes until the sauce has thickened. Add the beans and cook for a further 10 minutes then serve with crusty bread.

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Hake with tomato and olive salad

Chef José Pizarro
4 serves

200g mixed Manzanilla and black Hojiblanca olives

500g ripe mixed colour vine tomatoes

2 cloves garlic, crushed

Handful fresh oregano, leaves picked

Handful flat leaf parsley, leaves picked

2 tbsps white wine

1 tsp sherry vinegar

4 tbsp extra virgin olive oil to drizzle

4 x 200g hake fillets

Method

Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.

 

Heat a little oil in a non-stick frying pan, season the hake and fry, skin side down, for 3-4 minutes until the skin is crisp and the fish almost cooked through. Flip over and cook for a minute on the other side then serve with the tomato and olive salad.

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Green olives with manchego, chorizo and melon

4 serves

11 jar or tin of queen olives

150g chorizo sausage, sliced

½ orange-fleshed cantaloupe melon

150g Machego cheese, cut into chunks

Basil leaves, to garnish

Method

First of all, drain the olives from the brine and place them in a bowl.

Next, heat a non-stick frying pan and add the slices of chorizo. Cook over a medium-high heat for 3-4 minutes, until the fat begins to run.

Meanwhile, use a melon baller to remove the flesh from the melon, and add to the olives with the Manchego cheese. (Alternatively, you could just cut the melon into chunks.)

Finally, remove the chorizo from the heat and tip on to the olive mixture. Serve at once, garnished with fresh basil leaves.

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Baby avocados stuffed with serrano ham and black olives

4 serves

12 black olives in olive oil or brine, drained and halved

50g Serrano ham, thinly sliced

2 tablespoons lemon-infused or basil-infused olive oil

4 baby avocados, halved, peeled and pitted

Few drops of balsamic vinegar

Freshly ground pepper

Basil leaves, to garnish

Method

First, mix together the black olives, Serrano ham and lemon or basil infused olive oil.

Then, arrange the avocado halves on a serving platter and spoon the olive mixture into them. Season with a little freshly ground black pepper.

Finally, serve, sprinkled with a few drops of balsamic vinegar and garnished with fresh basil leaves.

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Olive tabbouleh

4 serves

150g pitted green olives in brine, drained

150g pitted black olives in brine, drained

3 tablespoons lemon-infused or extra virgin olive oil

Finely grated zest and juice of 1 orange

350g bulgur wheat

600ml hot vegetable stock

1/2 cucumber, finely chopped

6 spring onions, finely chopped

3 tomatoes, deseeded and finely chopped

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

Salt and freshly ground black pepper

Method

First of all, chope the olives roughly and tip them into a serving bowl. Add, the olive oil, orange zest and orange juice and stir to mix.

Next, put the bulgur wheat into a saucepan and add te hot stock. Simmer for 5-6 minutes until swollen and tender. Then, drain and cool for 15-20 minutes.

Tip the bulgur wheat into the olive mixture and add the cucumber, spring onions, tomatoes, parsley and mint.

Finally, season and serve while barely warm, or cool completely and serve as a side salad or as part of packed lunch or picnic. Enjoy!