Friday, 19 October 2012

Artichokes with Cured Ham and Vegetables

We’re going to cook a very easy tapa recipe with a good content of vegetables, which contrast with the ham. This dish you can serve as a starter or tapa, and get to surprise your guests, as it is not very usual recipe.





The first thing is to clean the artichokes: remove the leaves and cut the stem, so that we have left only the heart of the artichoke. Boil for about 15 minutes in water with some salt and a splash of lemon (it’s important they take this lemon flavour). When it’s ready, drain and reserve.

Chop an onion, garlic, carrots and mushrooms (in quite small dices). Put everything in a pan with olive oil and fry. Cut the cured ham slices into smaller pieces, or strips, and add to the pan (do not wait more than a minute, the ham is fried very fast). Add the artichoke hearts, half a glass of white wine and half water. We let him do a little and when hearts are slightly golden, is that you're all set.

To serve, put the artichoke hearts and make a little hole in the middle. Fill with vegetables and cured ham. We can add the liquid or sauce remaining in the pan, this will have much flavour.

Wednesday, 17 October 2012

Tile of Cream Patamulo Cheese with Crispy Ham from Teruel

Today we will make a recipe using two of the most typical products of Aragon, specifically in the province of Teruel. Patamulo Cheese from Bajo Aragon has its heart in places like the small village of Samper de Calanda. It has a nice texture, and very distinguished tastes that is easily identified. Made by the traditional way, its curing process is from 2 to 4 months. And the Ham fromTeruel PDO is definitely the star of the products of the province, and a pride for all Aragonese and Spanish. Followers of this blog and Antonio Mata perfectly know the virtues of this excellent cured ham. Let's see how to prepare an appetizer that is a perfect combination of cheese and ham:



  • Ham from Teruel PDO by Antonio Mata
  • 250 grams Patamulo Cheese
  • Pedro Ximénez Reduction
  • 2 egg whites
  • 20 gr. sifted flour
  • 20 gr. butter cream point
  • Milk
  • Cream
  • Butter
  • 1 pinch of salt
  • Black pepper


To make the cream cheese Patamulo, heat it over high heat 150 ml of milk and 150 ml of cream and butter. Season with salt and black pepper. When very hot add the cheese Patamulo (previously diced) and we will remove constantly until melted. Tip, if it is too runny, let's take a little cornstarch to thicken.

To make the tiles: Preheat oven to 180 º C. Whisk the egg whites until stiff and mix hard with butter and flour until a smooth dough. Put baking paper on a tray and make mounds with the dough. They should be round and we have to crush them flat. We'll leave in the oven for about 10 minutes until golden and then remove and let cool. Meanwhile, in another pan put 3 slices of Ham from Teruel PDO by AntonioMata. We'll leave them until the texture is crunchy. Surely the ham will take longer than the tiles.

Once made the ham, chop it and mix well with the cream cheese Patamulo. To serve, we will make a ball of cream cheese and ham on each tile and add a little ham over each ball. We can add a dash of Pedro Ximénez reduction.

And that's it. This is a dish that you shall be as great chefs before your guests but not a very complicated processing. We hope you feel encouraged to try at home.

See you next Friday with more recipes and tapas!

Wednesday, 3 October 2012

Spanish Cured Ham tapa recipe by Angela Torres: 'Teruel Sensation of Antonio Mata'

As we announced a few weeks ago, Angela Torres, one of the promises of Spanish cuisine, has participed in the Cured Ham from Teruel Tapas Contest, organized by the Control Board of Ham from Teruel (our region). Today we present the recipe of the cover made ​​with Cured Ham from Teruel by Antonio Mata (our delicious cured ham).

Angela Torres is considered a rising young star of Spanish cuisine and has a weakness for our Spanish Cured Ham Antonio Mata. Se has won some tapas contest before, and worked on several important restaurants in Spain. Now she has her own restaurant in Teruel, one of the most prominent gastronomic cities in our country. In the restaurant, she offers cutting-edge cuisine, with typical products, at a very reasonable price.

We’re lucky! She explains her tapa recipe for us:




Tomato confit: drain the tomatoes and put 3 kg of tomatoes with 1 kg of sugar, leave over low heat until it becomes jam, then let it stand and cool to start doing the cover.

In the center of the plate put some tomato. Place the cream cheese wrapped with CuredHam from Teruel PDO by Antonio Mata. All has to be wrapped with round shaped pastry. Fry it in sunflower oil, not olive, to not remove the taste. Brown on all sides (put on a plate with paper to drain).

Cut into chunks the Cured Ham from Teruel PDO by Antonio Mata. We will put in the fryer in very hot oil, and leave it to cool to stay crispy.

Put the ball of pastry already fried. Above all a little cream cheese, that will make the crispy ham sticking up. We will make a circle with balsamic as decoration, and the puff ball in the center.

This tapa is very important to do at that moment to have fresh feelings of all its products. We will have everything ready: the jam, the pastry, crispy ham made... You just have to complete the assembly.

We hope that you dare to do it at home, because it's really delicious. And if you don’t dare to do it yourself, you know, can visit the Angela Torres restaurant in Teruel and enjoy all her tapas recipes.

Friday, 7 September 2012

Chorizo with prawns

As we promised last Wednesday, today we are going to tell you how to make one of the most appetizing tapas recipes: Chorizo with prawns.

You know that chorizo is a spicy cured sausage, typically Spanish, so this recipe is going to be quite hot.



  • 2 garlic cloves
  • 2 tablespoon olive oil (we recommed Spanish oil)
  • 300g Spanish Chorizo by Antonio Mata
  • Coarse salt (or sea salt)
  • 50ml dry sherry 
  • 8 medium-sized prawns 
  • 2 tablespoon chopped fresh parsley


First of all heat a frying pan (you can use a terracotta casserole as well) until medium hot. Add the olive oil and sliced garlic for 1 minute. Cut crosswise the chorizo into 1cm chunks. Then add the pieces and fry for 2 minutes, until chorizo is sweating.

Peel the prawns and add them to the pan with a bit of coarse salt. Fry for 3 minutes (until prawns get pink). Finally add a good splash of sherry and reduce it.

Add chopped fresh parsley and a bit of coarse salt. This type of salt enhaces the flavors, especially in sea food.

That's it! See you next Wednesday with new tapas recipes and Spanish gastronomy. 

Wednesday, 5 September 2012

Chorizo in red wine tapa recipe

As you know, Chorizo is a cured spicy sausage. This is a delicacy that is only made in Spain, and although there are some similar products in other parts of the world have nothing to do with the unique flavor and traditional know-how of the Spanish typical sausage. 

Today we're going to learn to cook a really easy but delicious tapa: Chorizo in red wine

Photo: Pedro Moreno



Heat a frying pan until medium hot, add the olive oil (many people think Spanish is better than Italian), julienned onion and garlic finely chopped. Fry until softened (3 minutes more or less). Cut the chorizo crosswise into 1cm chunks. Fry it for 1 minute, just to see chorizo is sweating its juice. Add the bay leaves and red wine and cook until wine has reduced to coat the chorizo. We recommend Spanish 'Pago de los Capellanes' red wine. Serve into a terracota casserole. You can also cook this tapa in a casserole. 

That's it! We will come back this friday with another fantastic tapa recipe, tips and more Spanish cuisine.

Tuesday, 28 August 2012

Video: Spanish Cured Ham from Teruel, features and method of manufacture

We know you are really fans of our delicious Cured Ham by Antonio Mata, but do you know how is made? how is better than others? why its flavour is so smooth and tasty?

The Regulatory Council of Ham from Teruel marks very demanding production standards, seeking to keep and improve de highest quality in Spain. Ham from Teruel is an special cured ham, like no equal. Appetizing color and superb flavor.

Find out how we made the best Cured Ham in the world with this video from our YouTube Channel!!

Wednesday, 22 August 2012

Cured ham and Brie cheese croquettes

Today we propose a recipe that requires some work and preparation, especially for the bechamel. But don’t alarm, the result is superb: Spanish Cured Ham and Briecheese croquettes.



We take a stream of Olive Oil and two dices of butter in a terracotta casserole and wait to melt. Cut the Spanish Cured Ham into small pieces or chunks and add to the casserole. Tip: Cured Ham is fried very quickly, so have it half or a minute.

Add 3 or 4 tablespoon of flour and stir for binding with butter. Then we pouring milk slowly, don’t stop to stir, this is very important. Also add the diced Brie and continue stirring until dissolve them. Add salt. The bechamel has to be quite thick. Let cool in the fridge.

When mix is hard, we shape the croquettes. Cover them with egg and breadcrumbs and fry in a pan with abundant hot olive oil.

And that’s it, now I am enjoying this delicacy. Feel sure that will repeat this recipe, because will love it at home, especially because of the Spanish Cured Ham that will give a special flavor.

Friday, 10 August 2012

Serrano ham and smoked salmon salad

We back again with another very cool and perfect recipe to beat the heat of the summer. In this case we make a simple salad, but very tasty, as a starter: Serrano Ham and smoked salmon salad.


Arrange salad leaves in a plate or a tray. Cut the Ham from Teruel slices into medium size pieces (5 or 6 cm.). Add red pepper, cut into chunks, and then place a few more slices of ham and some cucumber slices. Rool up the salmon slices and place on top. Drizzle generously with Extra Virgin Olive Oil and salt.  

Que aproveche! See you next tuesday!


Tuesday, 7 August 2012

Tapas: Melon stuffed with Cured Ham from Teruel

With the high temperatures of the summer time, always like eating something chilly to help us alleviate the feeling of warmth. Today we propose a very simple tapas recipe, really traditional and perfect for summer: Melon stuffed with Cured Ham fromTeruel.



Cut the melon in half and make balls with a spoon (medium size ice-cream spoon would be perfect). Empty the top of each ball with a small knife, just a small hole. Reserve in a tray.

Place the toasted pine nuts in a bowl and mash them a bit. Add balsamic vinegar (may be from Jerez, Spain) and the olive oil. Emulsify.

Cut small slices of Ham from Teruel (could be any Spanish Cured Ham), roll and fill the melon balls.

Serve on a tray, place the melon balls filled with cured ham in a side and the vinegar sauce in the other side. Add just a bit of Maldon salt, black pepper and a drop of oil to every melon ball. Tip: add just bit of salt, ham is salty in itself.

Enjoy this chilly and delicious tapa. Que aproveche! 


Friday, 3 August 2012

Tasting Extra Virgin Olive Oil: how to do it and aspects to be considered

One of the main products of Spanish gastronomy is the so called ‘Green Gold’. The best olive oils in the world are produced in Spain, are a very healthy food (thanks to oleic acid, same as Spanish Cured Ham), and an excellent seasoning for our recipes also.

Olive oil is one of the most appreciated flavours of the world, but do we know how to tell its quality? Or appreciate the nuances of their different flavours? Here’s some small tips of how to make an olive oil tasting.

For an olive oil tasting, we must realize what aspects exactly we can rate with our senses. So, we can use the smell, sight, taste and touch. These help us in the analysis of aromas and flavours.

First of all we pour a bit of olive oil in a cup and cover it with a glass. In this way aromas are concentrated and will be easier to appreciate. After a few seconds uncover the cup and proceed to smell the oil with short breaths.

Then turn to taste it. Take a small sip of olive oil and scatter it around the mouth. We can perceive the four basic tastes (sweet, salty, sour, bitter) and the characteristic flavours of oil that we are tasting.

After that, we can evaluate the colour, fluency or feeling to the touch. You should wait more than fifteen minutes from one test to another to remove the remains of the mouth. Chewing a piece of apple a few seconds can help us. Once the tasting is made, we can ascribe different features:

Sweet touch: absence of bitter or spicy flavour.

Bitter touch: olive varieties are more bitter than others. Olive oil can be made with fresh green olives.

Green leaves: if the olive is very green and has been ground with pieces of leaves and stems, may have these nuances.

Grass: some oils remind freshly mown grass.

Fruity touch: remind the smell of fresh fruit at its peak of ripeness.

It’s also possible to perceive defects. Some of the easiest to tell are:

Sour oil: is reminiscent of vinegar.

Rancid oil: has had excessive contact with air.

Dull: oil that lost its aromas and flavours by aging or storage in places with excessive temperature. 

Tuesday, 31 July 2012

Ten tips to enjoy a Spanish Cured Ham

We know you love that special flavour of the Spanish Cured Ham, but do you know how to enjoy it? Here we have 10 tips we consider essential: 

  1. Should not be eaten fresh out of the cellar: it’s better to wait a couple of days, until the ham temperature reaches about 20-25 ºC (68-77 ºF). Keep it in a cool and dry place with indirect light.
  2. The slices should be thin and of medium size (5-6 cm.), but take care on not break the slice while carving.
  3. Fat gives juiciness, aroma and flavour. Remove those white stripes is forbidden.
  4. Every time we finish to carve, is very convenient to cover the ham with pieces of bacon and crust (we have removed at the beginning). This will keep it much better and prevent drying. 
  5. Use two knives: one smaller and rigid to clean the crust, and another long and very flexible to slice the ham. Must always be perfectly sharp.
  6. If you want to eat the ham gradually at home, it’s useful to begin the piece by the stifle, with the hoof facing down. So we avoid that the most juicy part (main hub, with the hoof facing up) to dry quickly.
  7. Serve in circular shape, covering the plate, but don’t stack slices (see photo)
  8. If you want to accompany with wine, the best is a white with wood aroma. Also perfect are champagne, cider, dry sherry or chamomile.
  9. Make chunks from the nearest meat to the bone. Can be used in stews, salads or simply as a snack.  
  10. Safety comes first: careful with the slicing direction and where you do with the free hand. It’s necessary that the ham table (carving table) fixes the ham properly.

We hope these ten tips will help you make the most of every ham. Enjoy it!

Friday, 27 July 2012

Sobrasada red sausage: types and recipes

Sobrasada is the most distinctive and appreciated product in the Balearic Islands. But is not unique to Mallorca, is also made in many other parts of Spain. We find three different types of Sobrasada, depending on the breed of the pig:

  • ‘Porc negre’ (black pig for Spanish): from Balearic Islands
  • Iberico (Iberian pig): from Extremadura, Andalusia and Castilla mainly.
  • White pig: from all other parts of Spain, especially in the north (Teruel and Pyrenees).

The three types are delicious, and the taste is not too much different. The largest difference is due to the recipe. Each area, even each village, Sobrasada is made in different ways, with their own artisan and traditional methods. 

The Sobrasada looks like a sausage, because the mixture is stuffed in natural casings, but actually, the texture is more like a soft pâté. When eaten on its own, it’s usually spread on a toast with a slice of Manchego cheese. Many chefs say that Sobrasda is the best pâté in the world.

We’d love to show you how we made the Sobrasada, so here you have a homemade sobrasada recipe by now:

  • 2/3 of pork tenderloin
  • 1/3 fatback and lard in equal proportions
  • Salt
  • Pepper
  • Hot paprika


Mince the meat finely, fatback, and lard and season with salt, pepper and paprika. Fill natural casings with the mixture and cure the sausages in a cool place of about 50ºF. How long time has to be cured? Two months for thinner sausages (2 inches in diameter), four months for thicker ones (3 and 5 inches).

RECIPE: Sobrasda with beans and Spanish Cheese

Ok, four months later we have our own Sobrasada cured and ready to be eaten. How can we cook it? In a toast as stated above, or for example in the following recipe way:



Saute onion and garlic in olive oil in a low heat. When the onion is brown add tomato and stir all for a while. Add white beans and cook for 5 minutes. Place all into a cazuela (terracotta tray) and spread the Sobrasada on the top. Then place some Spanish Cheese slices. Grill for a few minutes and it’s ready to enjoy it.

¡Que aproveche!

Tuesday, 24 July 2012

Spanish Cured Ham Sushi

Sushi is one of the most famous dishes in the world. It’s easy to find Japanese and Asian restaurants in which enjoy this delicacy.

By reason of the landing of Antonio Mata and the best Ham from Spain to Macau and Hong Kong, we want to prepare this recipe of sushi. Spanish and Asian fusion.

Within all types of sushi, with regional variations and different ways of cooking, we highlight the most popular:

  • Maki: are these ring of vegetables, rice and fish wrapped in seaweed chips.
  • Nigiri: rectangular shaped rice covered by a piece of raw fish, meat or seafood.

Here we make a simple Nigiri recipe. We’ve called ‘Antonio Mata Sushi’



First of all is to prepare the rice mixture. We mix the rice vinegar and sugar in a bowl, on a ratio of 3 to 1, so 3 tablespoons of vinegar to 1 of sugar. Disolve the sugar as much as possible.

Put one cup of rice in a colander under running water and clean it to remove starch. Once clean, threw in a pot over medium heat, without oil or salt. Stir the rice and drop boiling water (2 cups of water for each one of rice). The rice has to be over 20 minutes. Be careful to keep it from sticking. Remove from the heat and put it on a tray. Slowly pour the vinegar mixture that we had prepared. Cool to room temperature for several hours.

Once is cool, using your hands (you can also do it with a mold), form 6 rectangular pieces of soggy rice. Spread each slice of Ham from Teruel PDO with a pinch of wasabi and cover every piece of rice. We can serve with soy, wasabi and ginger on the side.

As you can see is a very easy recipe, although it should be a little forethought and prepare the rice with a few hours in advance.

Hope that you dare to try it at home. Enjoy!

Friday, 13 July 2012

Tapa recipe: Potatoes, broken eggs and Spanish ham

One of the Spanish tapas we usually order in the bars and restaurants in Spain is this: fried potatoes, broken eggs and Spanish Ham. But is not common to cook it in home. In this post we have the recipe of one of the easier tapas. This recipe is made with Ham from Teruel for two people.

2 mid size potatoes (1 middle or large potato for each diner)
2 eggs
2 cloves of garlic

Peel the potatoes and cut into this slices. Then fry with olive oil. Potatoes should be almost covered by oil. Chop the garlic cloves and scatter them in the pan. The potatoes may be between soft and dried, but never harsh. When done, remove from the pan and put them in a tray.

Fry the 2 eggs in the same oil. Garlic will help you to flavour them. Put the eggs on the potatoes and cut them with a knife. Yolk will be pour, this is the dish key.

Remove the olive oil from the pan. Cut the Spanish ham in small slices and fry it. Be careful!! Fry it just a minute! When done, put the ham on the potatoes and broken eggs and mix all.

Done. It takes just 15 minutes and is one of the most tasty tapas recipe.

Tuesday, 3 July 2012

A Ham from Teruel for the Champions of the Euro2012

At the start of this Euro 2012, the Regulatory Council of Ham from Teruel, publicly promised that if Spanish National team got the cup, give away a PDO Ham from Teruel to each of the 23 players. 

Last Sunday we all saw and enjoy the historic victory of Spain over Italy in the final. The large score (4-0) certified that Spain has become part of the legends of this sport. No one in history has gotten the called 'Triple Crown', winning Euro-World Cup-Euro.

Today, the Regulatory Council of Ham from Teruel, has announced that will contact the Royal Spanish Football Federation to fullfill its promise and give a delicious and certified Ham from Teruel to each player.

The relation of Ham from Teruel and Spanish football is not new and on good terms: Luis Milla, Under-21 Spanish National team coach and former Real Madrid player, was given a Ham from Teruel PDO a few months ago, also the present coach, Vicente del Bosque, received a jamon in February due to his visit to Teruel city. 

From Antonio Mata want to congratulate all members of the Spanish National team on the success achieved in the Euro2012 and make us proud of them. Thanks champions!

Friday, 29 June 2012

Tapa recipe: Mussels with Spanish Ham, peppers and tomatoes

We know that you love these recipes. As you know, tapas are an easy and quick solution for those times you cannot waste your time cooking. Today we're going to learn a new tapa recipe, is not too quick (takes 30 minutes) but delicious. 

Mussels with Spanish Ham, peppers and tomatoes


  • 2 pounds cleaned mussels
  • 1 onion minced
  • 1/8 teaspoon saffron thread, crumbled
  • 1/4 cup dry white wine
  • 1/2 green bell pepper, chopped fine
  • 1/2 red bell pepper, chopped fine
  • 2 ounces thickly sliced Spanish cured ham, chopped fine
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 pound can tomatoes, drained well and chopped


Clean mussels in a large pot and pur 3/4 cup of boiling water into the pot. Then cover and steam until mussels open. Remove an allow to cool. Transfer the mussels to a bowl, but reserve the liquid in a small bowl. In other small bowl let the saffron soak in the wine for 15 minutes.  

Cook the onion, the ham and the peppers in olive oil with low heat. When vegetables are softened, add garlic and cook for 30 second in a high heat. Be careful with the ham

Add tomatoes and cook for 3 minutes (until thickened). Now add the saffron mixture and the reserved liquid from the mussels. Boil the mixture until most of the liquid is evaporated. Season the with salt and pepper. Top the mussels with the sauce or serve separated.

That's all! You have a real and tasty Spanis tapa.

Friday, 22 June 2012

New hand carved Spanish Ham from Teruel PDO and Iberico Ham by Antonio Mata

We are pleased to announce a new product in our Antonio Mata stores and online store It's a very special product for us:

Hand carved Spanish Ham, our loved and recognized Ham from Teruel PDO by Antonio Mata carved by the best master carver in Spain, Miguel Angel Abril. As you know, ham taste better when is properly sliced.

Also, we have done the same with our delicious Acorn-fed Iberico Ham by Antonio Mata, sliced by Miguel Angel Abril as well.

Antonio Mata Spanish Ham Iberico Serrano from Teruel PDO

You can find 3 different weights: 80 gr., 90 gr. and 100 gr. trays. Always in a vacuum packaging, for a better preservation.

These hand carved Spanish Jamon trays are perfect for events, parties, restaurants, etc. You will impress your guests surely. Also is really easy to serve, so you only have to open the pack and enjoy the best ham from Spain. Serrano from Teruel or Iberico, Antonio Mata always offers you the best gourmet products in our stores and  

The Hand-carved ham trays will be available at our stores and on really soon. We'll keep you informed!!

¡Que aproveche!

Tuesday, 19 June 2012

Spanish tapas ten essential

As you know, Spanish cuisine has a wide variety of dishes, tapas, ingredients and traditions. From north to south, you can enjoy the finest meats, fish, vegetables, rice, and tastiest recipes of Europe. But what stands out is the perfect combination of amazing flavours and healthy properties of Spanish dishes. In recent year, and every day more, new recipes are discovered and have success not only for their taste, but for its exotic charm, and especially how healthy is the use of olive oil, the basic ingredient of the Mediterranean diet.

But, what are those top dishes or tapas you must try when visiting Spain? We have listed the top ten, so you have any doubts when ordering in a restaurant on your next Spanish adventure.

Spanish Jamon and Chorizo (Spanish cured ham and Spicy red sausage)

Best hams are Iberian and Teruel. You can try chorizo ‘a la sidra’ (with cider).

Gambas al ajillo (Garlic Prawns)

Medium and small size prawns cooked with garlic and pepper.

Paella (Spanish rice from Valencia)

Most known and recognized dish from Spain.

Pulpo a la gallega (Galician Octopus)

Boiled octopus, then garnished with paprika and salt.

Pescado frito (Fried fish)

Especially sardines and anchovies. Find best fried fish in the south.

Tortilla española (Spanish Omelet)

With potato and onions. Most traditional tapa.

Gazpacho (Cold tomato soup)

It’s a liquid salad actually: cold tomato soup with chunks of  vegetables.

Queso manchego (Spanish sheep cheese)

A hard sheep cheese from Castilla La Mancha region.

Patatas bravas (Spicy fried potatoes)

Chopped and fried potatoes with a really spicy paprika sauce.