The best choice for your
The perfect EVOO for all your homemade cooking
Dubai Olive Oil Competition
Gold Award 2023
SILVER AWARD 2022
Japan Olive Oil Tokyo Award JOOTA Awards
Bronce Ripe fruitiness
Country of origin
17 fl.oz. - 500 ml
A sweet aroma that reminds us of ripe banana. This is a very balance EVOO with a low intensity of bitterness and spice that gives it a delicious and sweet flavor.
More DESCRIPTION & Country of origin
An extra virgin olive oil recommended for all uses in the kitchen thanks to its great versatility and health benefits.
GOYA® Extra Virgin Olive Oil is a blend or coupage prepared using a mix of extra virgin olive oils from different varieties harvested in the south of Spain, characterized by the unmistakable aroma of ripe banana and a delicious, sweet flavor.
23 Awards Since 2018
Seafood fideua recipe
- 9 oz angel hair pasta
- 8 langoustines or shrimp
- 11 oz monkfish or boneless white fish cut into cubes
- 8 mussels
- 1 white onion
- 11 oz squid
- 1 bunch of fresh parsley
- 0.5 red pepper
- 4 tbsp GOYA® Extra Virgin Olive Oil
- Salt to taste
- Seafood/fish stock
1Brown the pasta in a paella pan with a tablespoon of GOYA® Extra Virgin Olive Oil and set aside.
2Peel and finely chop the onion and add to the pan with a little GOYA® Extra Virgin Olive Oil When they begin to brown, add the red pepper and then the squid cut into small cubes. Fry for 2 to 3 minutes and set aside.
3Add a splash of GOYA® Extra Virgin Olive Oil to the paella pan and brown the fish on a high heat.
4Reduce the heat and add the fried onion, pepper and squid.
Add the pasta along with twice as much stock as pasta.
6Leave to cook for 10 minutes and when there are 4 minutes left before the end of the cooking time, add the fish, prawns and shelled mussels.
Add a little fresh parsley on top and serve. Enjoy!