For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
3 garlic cloves, peeled and minced
1 tablespoon of RED MOJO
1/2 cup sherry vinegar
¾ cup Spanish extra-virgin olive oil
1 cups of water
1 teaspoon of sugar to balance acidity (if needed)
Season with ½ teaspoon of sea salt
For the Garnish
Garlic croutons (optional)
Drizzle of olive oil
For the Soup:
Combine the cucumbers, peppers, tomatoes, garlic, Red Mojo, Sherry Vinegar and water and blend for 1-2 min. Slowly add the extra virgin olive oil through the top of the blender while blending it for until it turns into a thick pinkish liquid. Season with salt and add sugar if needed.
Pour the gazpacho into a pitcher. Refrigerate for about 30 minutes.
To serve, pour the chilled soup into shot glasses and garnish.
Red Mojo Chicken Tacos
2Shreaded chicken breasts (boiled or from Rotisserie Chicken)
2-3 tablespoons of Red Mojo Sauce
1/2 red onion small diced
1/2 cup of chopped cilantro
Shreaded Manchego cheese or Mexican Cheese
1/4 cup of apple or distilled vinegar (to pickle the onion)
salt to taste
Add the vinegar and salt to the onion let it sit for 30 min
Mix the Mojo Sauce with the Chicken
Heat the corn tortillas directly on the gas burner for 30 seconds or lesseach side keep covered with a damp cloth.
Season cabbage with some and salt and olive oil
To assemble the tacos with add the chicken first then cabbage, pickled onions, cheese and cilantro. Enjoy!
Wrinkled Potatoes with Red Mojo Sauce
2 lbs of baby potatoes
1/4 cup of sea salt
Red Mojo (Driana Foods)
Put the potatoes in a medium deep pot, add enough water to cover.
Bring to a boil and cook for about 20 min or until tender. Check for doneness with a toothpick
Pour out most of the water leaving just enough to cover the bottom of the pot.
Return pot to the stove and turn the heat to medium high cook until the salt starts to crystalize and it makes a crackling sound about 5-10 min
When the water is gone, shake the pot to coat with the crystalized salt and cover with a cloth and let them cool for about 10 min
Serve with the Red Mojo or Green Mojo
Spectacular seafood paella with peeled shrimp, mussels, scallops and clams.
The secret to a seafood paella is a very flavorful broth. In Spain is easy to find fish bones specially of one fish called" pez de roca" which gives incredible flavor. In this recipe we simplify this step making a broth with clam juice, wine, and the mussel's liquor.
2 tablespoons of White Mojo Sauce
3 cups of bomba or Valencia Rice
7 cups of broth
1 teaspoon of saffron threads
3 plum tomatoes grated
7 garlic cloves
2 tablespoons of Red Mojo Sauce
Lots of olive oil, about 3/4 cup
1 small red bell peppers chopped small diced
1 lb of shrimp tails on
1/2 lb of mussels
1/2 lb of clams
Lemon wedges, chopped parsley for garnish
5 bottles of 8oz clam juice
1 cup of white wine
1 cup of water
In a pot add all the clam juice and 1 cup of water. In a sauté pan at high head add the wine and mussels and cook for 5-7 min or until they all open. Strain the juices and add them to the pot with the clam juice you should have about 6-7 cups, if not add a bit of water. Set the mussels aside in a covered bowl to add to the paella later. Taste the broth and if needed add sea salt, it should be on the salty side.
Sofrito: is composed of the grated tomatoes, sometimes onions, garlic, red bell peppers and smoked paprika. This time we are omitting the onions to keep it simple but you are welcomed to add them and using our mojos instead.
Grate the tomatoes in a box grater over a bowl add a pinch of salt, the Red and White Mojos, mix well.
Chop the bell peppers, and minced the garlic.
In a paella pan add the about 1/2 cup of olive oil, add the bell peppers and cook for 5 min, add the grated tomatoes mixture and cook for about 7 min until it becomes a paste. Add the garlic and cook for a minute.
Add more olive oil and add the rice to toast slightly for 5 min, add the saffron, and the broth all at once.
Mix gently the rice to make sure is well distributed for only 5 min then don't touch the rice any more so it does not become a risotto.
Once you get a nice simmer in the center, at around minute 7 taste the broth make sure it does not need any more salt.
On minute 10 add the shrimp and gently nestle it around the paella so you don't disturb the rice.
Add the clams right after the shrimp, and let it cook until the liquid is absorb without covering it.
Check the rice at minute 18 or so and see if rice is cooked, it should be a little al dente and a little bit creamy not much. Add the mussels placing them around the paella and filling them with the warm rice. Remember these are already cooked.
Once the paella is done cover with a cloth or foil so she can take a 5-8 min nap.
Serve with a salad and French baguette and Enjoy!