Products

Vegetables

VEGETABLES

Whole Artichoke Hearts

VEGETABLES

Marinated Artichoke (In brine)

VEGETABLES

Pimientos

VEGETABLES

Pimiento del Piquillo

VEGETABLES

Asparagus

ARTICHOKE HEARTS

  • A good addition to salads, appetizers and dips.
  • Available in 390g and 935g sizes.

MARINATED ARTICHOKE HEARTS

  • A good addition to salads, appetizers and dips.
  • Available in 340g size.

WHOLE RED PIMIENTOS

  • Roasted sweet red pimientos. Good for various cold and warm dishes.
  • Available in 185g and 390g sizes.
See recipes using this product!

WHOLE RED PIMIENTOS(Pimiento del Piquillo)

  • Piquillo variety roasted pimientos. Its smaller size allows it to be easily stuffed for use in various stuffed dishes.
  • Available in a 300g size.

RECIPES

  • QUESO PIMIENTO
  • PAELLA
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QUESO PIMIENTO

INGREDIENTS:

  • 1 stick (1/2 cup) butter
  • 1 can Molinera Pimiento chopped finely
  • 1 cup grated cheddar cheese

PROCEDURE:

  1. Place butter in a deep bowl and let it stand at room temperature for 10-20 minutes to soften.
  2. When the butter is soft, cream the butter.
  3. Mix the finely chopped pimiento with the creamed butter. Add the grated cheddar cheese to the butter mixture.
  4. Add salt to taste.
  5. Spread on sliced French bread or pan de sal

PAELLA

INGREDIENTS:

  • 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

PROCEDURE:
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

Paella:

  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.

RECIPES

  • ASPARAGUS & SALMON PINTXO
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ASPARAGUS & SALMON PINTXO

INGREDIENTS:

  • 2-3 slices of bread (French toast sliced diagonally into 1’ thickness or
  • 2 large pan de sal, halved)
  • 1 jar Molinera White Asparagus
  • 4-6 Slices of smoked salmon
  • 2 tbsp. Mayonnaise
  • 1 tsp. fresh dill chopped
  • Salt and Pepper

PROCEDURE:

  1. Mix the mayonnaise and half the chopped dill.
  2. Heat the oven on broil setting
  3. Slice 1 asparagus vertically in two and place on top of the bread.
  4. Top with a slice of smoked salmon and spread the dill mayonnaise.
  5. Broil the bread in the oven for 2 minutes. Remove bread from oven and sprinkle the rest of the dill
  6. Add salt and pepper to taste.