A simple one-pot seafood dinner featuring the finest Artisanal Chorizo Ibérico de Bellota. A 15 minute recipe that looks and tastes delicious. Here’s how to prepare it. Ingredients (4 people) 3 oz. Artisanal Chorizo Ibérico de Bellota, casing removed and diced 2 Tablespoons extra-virgin olive oil 6 oz. fingerling or other small potatoes, halved 1 small fennel…
Lightly sautéing the Chorizo Ibérico de Bellota renders a spicy fat for cooking summer squash and caramelized onions. Besides the zucchini you can add any other vegetable like butternut squash or bell peppers and your dish will be perfect. Try this super simple recipe today! Ingredients 2-3 Tablespoons extra virgin olive oil 4 oz….
It’s hard to find a “tapa” that is easier to make and packed with more flavor than this delicious Sobrasada Ibérica de Bellota toast with Orange Blossom Honey. The sobrasada is like a spreadable chorizo, super tasty and soft. At Ibérico Club we offer a “Pata Negra” Sobrasada which is made out of acorn-fed purebred…
Salmorejo and Jamón Ibérico are true classics in the Spanish cuisine, specially in the south of Spain (Andalusia). Today we put them together and add a little twist. Ready?
