Mediterranean Summer Salad
Serves 4
 

2 large tomatoes, 1/2 onion, green olives, small green bell pepper, 1 small cucumber, 1 clove of garlic. Slice a couple of tomatoes, a little onion, add a few olives, some chopped green bell pepper, cucumber bits, chopped garlic, salt, oregano, a splash of vinegar and Antonio Celentano Extra Virgin Olive Oil
 

Gazpacho
Serves up to 6

1 can natural whole tomato, 1 clove of garlic, 1/2 onion, small green bell pepper, 1 small cucumber, 1 tsp. salt, 1 tbsp. vinegar, 2 tbsp. Antonio Celentano Extra Virgin Olive Oil, water Put everything in a blender but the water. Blend until smooth. Add water until you get a soup-like consistency. Blend again.
 

Serve cold or chilled.  Can be served in cup or bowl. You can add some chopped green bell pepper, onion and cucumber to the soup to serve

Chopped Veggie Salad
Serves 4
 

2 large tomatoes, 1/2 onion, green olives, small green bell pepper, 1 small can of tuna, Antonio Celentano  Extra Virgin Olive Oil, oregano, splash of vinegar, salt to taste Chop fine, mix in serving dish.
 

Serve separately, great with pita bread or flour tortillas
 

Pulpo a la gallega
Serves 2 - 4
 

1 medium sized octopus, hot paprika powder (or red chili powder), Antonio Celentano Extra Virgin Olive Oil Clean and gut octopus. Boil octopus, skin and all, for about 1 hour until tender. Skin octopus, slice octopus in thin slices about 1/4" thick. Arrange on platter, sprinkle on hot paprika. Sprinkle generously with Antonio Celentano Extra Virgin Olive Oil.

Serve as appetizer
 

Oven Baked Potatoes
Serves 4
4 medium potatoes, Antonio Celentano Extra Virgin Olive Oil, garlic powder, paprika, salt, pepper (optional) Slice potatoes in 4 pieces, put in bowl, mix in Antonio Celentano Extra Virgin Olive Oil, garlic power, salt, paprika until well coated. Place on baking sheet. Pre-heat oven to 350° F. Bake for 45 minutes or until tender on the inside and golden brown on the outside.
 

Serve as side dish
 

Paella Valenciana
Award winning recipe donated by Ciriaco Blay - Serves 10

Needed: Round paella pan for 10

Ingredients:
1/2 rabbit cut in small pieces, 1 chicken cut in small pieces, 1 lb. Lima beans, 1 lb. Wide green beans, 1 can crushed tomato, 2 1/4 lbs. Rice, Antonio Celentano Extra Virgin Olive Oil, salt, saffron, rosemary, lemon
 
Soak beans
 
Fry rabbit and chicken in 1 1/2 cups olive oil until golden brown. After frying move chicken and rabbit to the outer edge of paella pan. Add and fry tomato for a few minutes. Add vegetables and stir fry with tomato, chicken and rabbit.
 
Add water to the rivets of the handles of the paella pan, add saffron, salt and rosemary to taste. Let boil at medium heat for 30 minutes. After 30 minutes add water again to the rivets of the handles of the paella pan. When it begins to boil add rice. Spread rice evenly in paella pan. Let boil 10 minutes at high heat. After the 10 minutes, let boil at low heat for about 20 minutes until the water disappears.
 
Let sit 10 minutes. Add fresh squeezed lemon juice to taste before serving.
 

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