Learn our family recipes made with Molinera products.



  • 1lbs. rib-eye steak, at least 2 inches thick
  • Salt and pepper
  • 2 tbsp. Molinera Pure Olive Oil
  • 1 head of garlic, halved in two 
  • 2 tbsp. of butter
  • 2 sprigs of thyme


  1. Dry pat your steak, and sprinkle generously with salt and pepper making sure to cover the whole steak.
  2. Pour 1 tbsp. of pure olive oil in your hot skillet. Once oil is ready, slowly lay the rib-eye and cook 1 side until deeply browned for about 5 minutes.
  3. Turn and flip steak, searing the other side until equally browned for also 5 minutes. Add in butter, garlic and thyme on the side of your skillet. Baste the bubbling butter on the steak with a spoon. 
  4. Sear sides, and when browned, remove from heat.
  5. Let the steak rest for 10 minutes. Slice against the grain and serve with the garlic butter and thyme.



  • 6 pcs. chicken quarters (preferably thighs)
  • Salt and pepper
  • 6 potatoes, cut in thick slices
  • 10 cloves garlic, sliced
  • 1 lemon, sliced
  • Parsley
  • 1⁄2 cup Molinera Extra Virgin Olive Oil
  • 1⁄2 cup water
  • 1⁄2 cup white wine


  1. Clean chicken well by rubbing it with rock salt. Rinse.
  2. Preheat the oven to 300oF.
  3. In an ovenproof dish, arrange the sliced potatoes evenly at the bottom. Place the chicken thighs on the potatoes, with the skin side down. Sprinkle it with salt and pepper.
  4. In between and on top of the chicken pieces, put the garlic and lemon slices and parsley.
  5. Pour extra virgin olive oil over the dish then the water.
  6. Roast in the preheated oven, basting once in a while with the pan drippings to keep the chicken moist.
  7. When the chicken is starting to turn golden brown, turn over the chicken pieces. Pour white wine over the chicken. Return to the oven and continue baking until the chicken is golden brown all over. The wine will make the skin crisp.
  8. Serve the chicken as is – in the casserole dish it was baked in. The potatoes under would have absorbed the flavor of the pan drippings.


This is a common dish in Spanish households. You can make it using any other kind of meat like lamb (Cordero Asado) but omit the lemon. 



  • 1 whole chicken, cut into serving pieces (do not include wings and neck)
  • 1⁄2 cup Molinera Extra Virgin Olive Oil
  • 2 tbsp. chopped garlic
  • 1⁄2 cup chopped onions
  • 1⁄2 cup chopped green bell pepper
  • 1 kilo fresh clams (set aside a dozen for topping)
  • 1⁄2 kilo fresh squid, cut into rings
  • 1 kilo fresh shrimps, peeled (set aside a dozen unpeeled for topping)
  • 1 (400-g) can Molinera Crushed Tomatoes
  • 1 (400-g) can Molinera Green Peas
  • 2 cups shrimp broth (from cooking heads and peels of shrimps)
  • 1 tsp. paprika (pimenton)
  • paella coloring
  • saffron (azafran)
  • Parsley
  • 2 cups fish or chicken broth
  • 3 cups Calrose rice
  • 1 (200g) can Molinera Red Pimientos

Shrimp Broth:

  • Set aside 12 pcs. from 1 kg of shrimps 
  • Peel, remove heads and devein the remaining shrimps. Set aside
  • Simmer the peels and shrimp heads with water, salt, pepper, and aromatics


  1. In a medium-size paellera, fry the chicken pieces in extra virgin olive oil. Set aside.
  2. In the same pan, fry the garlic, onions and bell pepper. Add the clams, squid rings and shrimps. Season with some salt.
  3. Add the crushed tomatoes and green peas.
  4. Return the chicken pieces to the pan. Simmer for a few minutes.
  5. Pour in half of the shrimp broth. Add paprika and paella coloring for a nice yellow color. Simmer.
  6. Using a mortar and pestle, pound a teaspoon of garlic, a teaspoon of parsley and a pinch of saffron together. Add this to the paella mixture. This is the secret to a good paella!
  7. Add more broth. Season to taste.
  8. Wash the rice, drain well and add to the pan, spreading it evenly. Have some broth on hand in case you need to add more liquid. There are some types of rice that require more liquid to cook.
  9. DO NOT MIX THE PAELLA ONCE YOU HAVE ADDED THE RICE. This will allow the rice to soak in the delicious flavors of the broth, meats and spices. Continue cooking in medium heat.
  10. Fix the ingredients evenly in the paellera. When half the broth is gone, arrange the remaining clams, shrimps and red pimientos on top for decoration.
  11. Let the rice cook over low heat. Add a little broth if the rice is dry but still uncooked. You may cover the paella with aluminum foil to evenly cook the rice on top.
  12. Before serving, drizzle some extra virgin olive oil all over the paella. Serve with sliced lemons on the side.



  • 1 kilo beef tenderloin, cut into thick strips (about 1-2 inches long)
  • 2 tbsp. soy sauce
  • 2 tbsp. liquid seasoning
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1⁄2 tsp. pepper
  • 1⁄2 cup Molinera Extra Virgin Olive Oil
  • 1 head garlic, crushed


  1. Marinate beef cubes in a mixture of soy sauce, liquid seasoning, Worcestershire sauce, salt, pepper and 2 tbsp. of extra virgin olive oil.
  2. In a frying pan, heat the remaining extra virgin olive oil and brown the crushed garlic. Transfer toasted garlic to a plate.
  3. Put the pan on high heat and cook the marinated beef cubes. Fry the meat quickly, browning them on all sides without overcooking.
  4. Transfer the Salpicao to a serving plate and top with toasted garlic. Serve hot.

TIP:  Salpicao is best eaten with garlic rice.