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    BECOME A TRULY CONNOISSEUR

    We have created our recipes, so you will have fun while doing them.
    Each recipe has less than 5 ingredients and takes less than 30 minutes to prepare.
    All tapa recipes are beginner level. Remember tapa is a fun food to share.
    Our entire award-winning recipes have been named after famous Spanish Royalty, Towns, Gardens, Castles and Battles.
    Each recipe comes with a culinary experience.
    We want you to discover the Spanish tradition; its history, places, and characters while you prepare the different tapas.
    This is what the Chef Olé culinary experience is all about. The time has come for you to become a culinary artist!

     

    Introduction Picasso Box


    Our gift boxes are named after famous Spanish artists.

    We want you to become a culinary artist; now you have the necessary tools.

    Our boxes are composed of exclusive selection of Spanish gourmet products, found in complete harmony between them. The products are designed to enhance the flavors of food by further improving the tastes.

    Our selection should be used at the end of the process, at the stage of final presentation to enhance the flavor for major appreciation.  With the use of our gift boxes, dishes will have a more exquisite taste, enhancing and creating a harmony of colors, taste, and smells.

    Chef Olé experience is achieved with the combination of smell, sight, taste, and knowledge.

     

     

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Pepper
    Citric Salt
    Hojiblanca olive oil
    Cream of Balsamic vinegar al Pedro Ximenez
    Bread

    Preparation

    1. Put a little Hojiblanca Olive Oil in a pan , and fry the stripes of peppers for 3 to 5 minutes until soft
    2. Mix the tuna with a big spoon of Hojiblanca olive oil, squesee a little lemon, a liittle citric salt.
    3. Cut the baguette into 1 cm wheels. Put the wheel pieces of bread for 5 minutes in the oven at 350 grades, to make them a little hard
    4. Take the bread out put some of the tuna mix, using the Peppers on top to decorate each wheel of bread.
    5. Finish by making a little letter on top of the Montado using the cream of balsamic vinegar al Pedro Ximenez.
    6. Go for it..

    Envuelto Poblet


    Ingredients

    1.5 pound of ground chicken
    Romaine lettuce
    Chives
    Hojiblanca Oil Olive
    De la Vera Hot paprika
    Citric Salt
    Orange juice
    2 Clove Garlic

    Preparation

    1. Put the Orange juice , Citric salt and oregano in a bowl and mix.
    2. Put the grounded meat into the, mix . Cover the bowl and let the meat marinate in the refrigerator for 20 minutes.
    3. Heat the pan, add Hojiblanca olive oil and a little garlic, wait for 2 minutes and add the grounded meat and small cuted chives let cook for a while until a little dry.
    4. Take the meat out, Clean the lettuce leaf .Put the meat in the leaf.
    5. Use a little De La Vera Hot paprika for decoration. Serve a room temperature, side fold the lettuce and go for it.

    Pintxo San Sebastian


    Ingredients

    ½ Lemon Juice
    250 gr Slices Bacon
    450 g . White Fish Fillets
    12 sprigs rosemary
    3 Big spoon Hojiblanca olive oil
    Citrus Salt
    De La Vera Hot Paprika
    1 Clove Garlic

    Preparation

    1. Cut the fish fillets into small squares about 3/4 ” and put them in a bowl.
    2. Cut some of Rosemary in small pieces, leave some of the Rosemary tips untouched to be use later.
    3. Take the lemon juice, the choped rosemary leaves and put them in a bowl with Hojiblanca olive oil, garlic, Citrus salt and De La vera Hot parika.
    4. Add the fish pieces to the bowl and stir well. Cover the bowl and leave in the fridge for 20 minutes.(Marinating)
    5. Cut the slices of bacon in half inches and side fold them. Stringing one pieces of fish and alternating with 1 piece of Bacon on skewer.
    6. Preheat the griddle and grill the skewers 10 minutes, turning and impregnate them with marinade preparation occasionally.
    7. Serve hot. Decorated with the remaining Rosemary on tips and with lemon wedges.

    Dados LEPANTO


    Ingredients

    450 gr Fish
    4 Clove Garlic
    Sesame seeds
    Cup of White wine
    Hojiblanca Olive oil
    De la Vera Hot Paprika
    Citric Salt
    Pepper

    Preparation

    1.Get a bowl put garlic Finely chop ,the cup of wine , citric sal and one tea spoon of Hojiblanca olive oil.
    2.Get the fish cut it in 1″ square pieces. Once is cut put it in the bowl to marinated.Leave it in the fridge for 20 minutes.
    3.Get a pan make it hot add big spoon of Hojiblanca olive oil and half of the Sesame seeds (save some for last ) the fish and cook it turning it ocasionaly(maybe 5 minutes).
    Try it locks juicy.
    4. Once the fish is ready. Decoration add the remaining Sesame seeds and some De La Vera Hot paprika. Stick one toohpick per piece.Serve hot. Enjoy it.

    Pintxos Valdemosa


    Ingredients

    4 Lemons
    36 Big Schrimps
    3 Spoon full Hojiblanca Olive Oil
    2  Clove Garlic
    1  Shot White Wine or Jerez
    Citric Salt
    Parsley

    Preparation

    1. Clean the schrimp and rinse with fresh water.
    2. Take out the skin and squeeze 2 lemons in top of the schrimps.
    3. Cut the lemons into wedges and set aside.
    4. Heat oil in a skillet; cut thinly garlic and cook for 30 seconds.
    5.Put 3 shrimp per stick, fry each side constantly for 3 minutes aprox or until they turn pink and begin to curl.
    6. Incorporate zest, lemon juice and 1 shot white wine.
    7. Pass the shrimp to a source, add salt, pepper and cut parsley as you like.
    8. serve hot.

    Montaditos El Hermoso


    Ingredients

    1 loaf of bread
    300 g of chistorra or sausage
    Salt Citric
    8 cherry tomatoes
    Cream of Balsamic vinegar al Pedro Ximenez
    3 Big spoon Hojiblanca Olive Oil
    1 pinch of oregano
    Pepper

    Preparation

    1. Wash the cherry tomatoes, dry them and fry them in a pan with a tablespoon of Hojiblanca olive oil, add some Citric Salt and reserve on a plate.
    2. Cut the sausage into pieces about 3 cm. We fry them also in the same pan without adding more fat, turning them over until they are golden brown.
    4. Sliced the ??bread into 3/4″. Put them in the oven for 5 minutes. We will use the cutted bread to assembly the Montaditos.
    5. Put the bread in top First the sausage, and finally the cherry tomato, we hold them with a toothpick.
    6. Decoration garnish with a sprig of Oregano and some Cream vinegar al Pedro Ximenez. We serve immediately.

    Cachos Caceres


    Ingredients

    4 chicken breasts
    5 Big spoon Hojiblanca Olive Oil
    1 Onion
    6 Clove Garlic
    2 Lemon
    Parsley
    Citric Salt
    De La Vera Hot Paprika
    Wraps

    Preparation

    1. Cut the chicken into strips and heat a pan with a little hojiblanca olive oil.
    2. Cut the garlic into small pieces and cook for 3 minutes or until tender but not browned, add the onion and cook 1 minutes until turn transparent.
    3. Put the garlic, the onion and the chicken strips and stir occasionally, fry for 5 to 10 minutes, until all the ingredients are lightly browned.
    4. Add the lemon juice and simmer mild, while moving the preparation with a wooden spoon.
    5. Remove from heat and add a little De La Vera Hot Paprika season to right.
    6. Take the fajitas and fill with the chicken mixture, wrap. Serve with lemon wedges.

    Huevos a la Diabla


    Ingredients

    9 Eggs
    2 red peppers canned
    1 Big spoon Pate de aceitunas
    1 Small spoon Hot sauce
    Smoked paprika powder
    Dill (Decoration)
    Salt paprika
    Pepper

    Elaboration

    1. Boil the egg, gently tap to break the shell and so to remove it.
    2. Cut the eggs in half ( lengthwise) and remove the yolks.
    3. Drain the peppers and chop , chop the olives too .
    4. Add the chopped pepper , olives , egg yolks, mayonnaise, tabasco sauce , ground cayenne , salt and pepper to taste.
    5. Place loa deviled eggs in a bowl and garnish with small pieces of peppers and olives , sprinkle with paprika finish decorating with sprigs of dill.

    Pintxo Morela


    Ingredients

    450gr Pork Meat
    3 Big Spoon Picual Olive Oil
    1 Lemon Juice
    2 Garlic cloves
    Salt Paprika
    Parsley
    Pepper

    Elaboration

    1. Cut the meat into medium cubes and place in a bowl.
    2. To prepare the marinade , mix all the other ingredients ( lemon juice , chopped garlic tooth , chopped parsley ) in a bowl. Pour the marinade over the meat and stir so it is well impregnated .
    3. Let stand for 15 minutes, use wooden skewers .
    4. Preheat grill or griddle ; stringing three pieces of meat per skewer and intersperse with various vegetables , place them on the barbecue for 10 min or until the meat is a little scorched out.
    5. During cooking give several turns and use the rest of the marinade juice to keep skewers moist.
    6. Serve hot .

    Patatas Bravas


    Ingredients

    500g of medium sized potatoe
    Olive Oil
    3 tablespoons paprika de la Vera
    Salt paprika

    Elaboration

    1.We wash the whole potatoes , with skin to remove dirt that may have.
    2.Cut the potatoes into quarters and put them to boil. To see if they are ready prick potato with a skewer if it comes off easily are ready.
    3.Take out the potatoes and place them in a baking dish.
    4.Season the potatoes. added a generous splash of olive oil, 2 teaspoons salt and 2 tablespoons paprika de la Vera, stir well to coat all ingredients.
    5.Place potatoes in the oven for 10 or 15 minutes until they turn golden .
    6.Take the potatoes from the oven and immediately sprinkle one tablespoon of paprika de la Vera on potatoes, and a add a little salt pepper flakes
    7.Serve

    Iberica Tropical


    Ingredients

    Fresh pineapple
    Slices of cured ham
    3 spoons of Picual  olive oil
    3 Small spoon chopped nut or  Picos rusticos crushed
    3 spoons  Sotolongo vinegar
    1 pinch of salt

    Elaboration

    1. Using a sharp knife, cut the pineapple into thin slices and remove the skin. It is important not to leave any brown rest
    2. chop in small pieces
    3. In a bowl mix the small pieces of pineaple,Picual olive oil , the vinegar, crushed nuts.
    4. Spread the jamon serrano and put a small portion of the mix, seal with a toothpick.Repeat until finish.

    Montaditos Cardenal Mendoza


    Ingredients

    400 grams of chicken breast
    40 g of finely chopped basil.
    2 cloves of garlic.
    100 gr of sliced mozzarella cheese
    4 cherry tomatoes
    1 Small spoon sweet paprika
    Salt and pepper to taste

    Elaboration

    1. Blend the onion and garlic, paprika, salt and pepper, marinate the chicken breast for 20 minutes.
    2. In a pan pour a spoon of Picual olive oil, fry the tomatoes a bit until soft. Put them aside
    3.Fry the chicken strip until brown.
    4.Set up the sliced of bread , to start assembling the Montaditos.
    5. Put a piece of chicken, a slice of mozarela and the tomato.
    6. Decorate with a little fined chope parsley, a black olive slice and a some drops of Picual oil.Serve hot. cheese should melt a bit on the chicken.

    Camarones al ajillo


    Ingredients

    4 Clove Garlic
    125ml Olive Oil
    450 grams. prawns , shrimp
    Wine Vinegar Balsamico White
    Cream of Balsamic Vinegar Pedro Ximenez
    Pepper

    Elaboration

    1. The first thing to do is heat the oil in a skillet thick base, simmered.
    2. Place a shrimp or shrimp per stick.
    3. It should fry the garlic and chili pepper, seeded and chopped, stirring occasionally, 1 to 2 minutes or until soft, but without browning.
    4. You have to take the prawns or shrimp and fry 2 to 3 minutes, or until well have been impregnated with garlic oil.
    5. You must turn off the heat and add the chopped parsley.
    6. Remove all good for well blended. Season the prawns.
    7. Serve.

    Montadito “La Catolica”


    Ingredients

    2 Eggplants
    Olive Oil
    Goat cheese
    Olive jam
    Sesame

    Elaboration

    1. Cut the eggplant into slices about 0.5 mm.
    2. In a skillet squirt of olive oil and add the eggplant slices until golden brown .
    3. Place them on top of roasted eggplant goat cheese , a teaspoon of olive jam , sprinkle sesame seeds and sprinkle with olive oil.
    4. Garnish with curly parsley and serve.

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Asparagus
    Citrus Salt
    Oil olive
    Cream of Balsamic Vinegar Pedro Ximenez
    Bread

    Elaboration

    1. Blanch the asparagus ( boil water and add , remove them after 1 minute of boiling water and add them in cold water with ice)
    2. Cut the asparagus small and whitened and mix it with tuna
    3. Cut the baguette into 1 cm wheels .
    4. you looking for? Mix a little above each wheel baguette.
    5. Decorate scammers Balsamic Cream al Pedro Ximenez Top Of sandwiches.
    6. Serve

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Asparagus
    Citrus Salt
    Oil olive
    Cream of Balsamic Vinegar Pedro Ximenez
    Bread

    Elaboration

    1. Blanch the asparagus ( boil water and add , remove them after 1 minute of boiling water and add them in cold water with ice)
    2. Cut the asparagus small and whitened and mix it with tuna
    3. Cut the baguette into 1 cm wheels .
    4. you looking for? Mix a little above each wheel baguette.
    5. Decorate scammers Balsamic Cream al Pedro Ximenez Top Of sandwiches.
    6. Serve

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Asparagus
    Citrus Salt
    Oil olive
    Cream of Balsamic Vinegar Pedro Ximenez
    Bread

    Elaboration

    1. Blanch the asparagus ( boil water and add , remove them after 1 minute of boiling water and add them in cold water with ice)
    2. Cut the asparagus small and whitened and mix it with tuna
    3. Cut the baguette into 1 cm wheels .
    4. you looking for? Mix a little above each wheel baguette.
    5. Decorate scammers Balsamic Cream al Pedro Ximenez Top Of sandwiches.
    6. Serve

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Asparagus
    Citrus Salt
    Oil olive
    Cream of Balsamic Vinegar Pedro Ximenez
    Bread

    Elaboration

    1. Blanch the asparagus ( boil water and add , remove them after 1 minute of boiling water and add them in cold water with ice)
    2. Cut the asparagus small and whitened and mix it with tuna
    3. Cut the baguette into 1 cm wheels .
    4. you looking for? Mix a little above each wheel baguette.
    5. Decorate scammers Balsamic Cream al Pedro Ximenez Top Of sandwiches.
    6. Serve

    Montaditos El Cesar


    Ingredients

    300 gr Canned Tuna
    200 gr Asparagus
    Citrus Salt
    Oil olive
    Cream of Balsamic Vinegar Pedro Ximenez
    Bread

    Elaboration

    1. Blanch the asparagus ( boil water and add , remove them after 1 minute of boiling water and add them in cold water with ice)
    2. Cut the asparagus small and whitened and mix it with tuna
    3. Cut the baguette into 1 cm wheels .
    4. you looking for? Mix a little above each wheel baguette.
    5. Decorate scammers Balsamic Cream al Pedro Ximenez Top Of sandwiches.
    6. Serve