{"id":4002,"date":"2024-04-08T15:47:13","date_gmt":"2024-04-08T13:47:13","guid":{"rendered":"https:\/\/dehesaelmolinillo.com\/receta\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/"},"modified":"2025-07-03T14:18:51","modified_gmt":"2025-07-03T12:18:51","slug":"cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez","status":"publish","type":"dt_portfolio","link":"https:\/\/dehesaelmolinillo.com\/en\/recipe\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/","title":{"rendered":"Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_empty_space height=&#8221;60px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-2e15116372e89503347071e80b7e453f.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-2e15116372e89503347071e80b7e453f > i {\n  margin-right: 8px;\n}<\/style><a href=\"https:\/\/dehesaelmolinillo.com\/en\/gastronomy\/\" class=\"default-btn-shortcode dt-btn dt-btn-s link-hover-off btn-inline-left \" id=\"default-btn-2e15116372e89503347071e80b7e453f\" title=\"Gastronomy\"><i class=\"dt-icon-the7-misc-099\"><\/i><span>Back to Recipes<\/span><\/a>[\/vc_column][vc_column width=&#8221;2\/6&#8243;]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">.shortcode-single-image-wrap.shortcode-single-image-e5b41057ea7577fb028ca737afb7fba4.enable-bg-rollover .rollover i,\n.shortcode-single-image-wrap.shortcode-single-image-e5b41057ea7577fb028ca737afb7fba4.enable-bg-rollover .rollover-video i {\n  background: -webkit-linear-gradient();\n  background: linear-gradient();\n}\n.shortcode-single-image-wrap.shortcode-single-image-e5b41057ea7577fb028ca737afb7fba4 .rollover-icon {\n  font-size: 32px;\n  color: #ffffff;\n  min-width: 44px;\n  min-height: 44px;\n  line-height: 44px;\n  border-radius: 100px;\n  border-style: solid;\n  border-width: 0px;\n}\n.dt-icon-bg-on.shortcode-single-image-wrap.shortcode-single-image-e5b41057ea7577fb028ca737afb7fba4 .rollover-icon {\n  background: rgba(255,255,255,0.3);\n  box-shadow: none;\n}<\/style><div class=\"shortcode-single-image-wrap shortcode-single-image-e5b41057ea7577fb028ca737afb7fba4 alignnone  enable-bg-rollover dt-icon-bg-off\" style=\"margin-top:0px; margin-bottom:0px; margin-left:0px; margin-right:0px;\"><div class=\"shortcode-single-image\"><div class=\"fancy-media-wrap\" style=\"border-radius:10px;\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Bacalao-confitado-en-AOVE-Dehesa-El-Molinillo-y-espinacas-en-su-crema-al-Pedro-Ximenez-11.04.22.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Bacalao-confitado-en-AOVE-Dehesa-El-Molinillo-y-espinacas-en-su-crema-al-Pedro-Ximenez-11.04.22.jpg 600w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" width=\"600\" height=\"800\"  data-dt-location=\"https:\/\/dehesaelmolinillo.com\/en\/receta\/bacalao-confitado-en-aove-dehesa-el-molinillo-y-espinacas-en-su-crema-al-pedro-ximenez\/bacalao-confitado-en-aove-dehesa-el-molinillo-y-espinacas-en-su-crema-al-pedro-ximenez-11-04-22\/\" style=\"--ratio: 600 \/ 800;border-radius:10px;\" alt=\"\" \/><\/div><\/div><\/div>[\/vc_column][vc_column width=&#8221;3\/6&#8243;][vc_column_text]<span style=\"font-size: 24pt;\">Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez<\/span>[\/vc_column_text][vc_column_text]Recipe based on the result of submerging quick-cooked foods, that preserve all the protein of two products such as cod and spinach.<\/p>\n<p>Here our EVOO Dehesa El Molinillo Navalices plays an important role; its inherent characteristics give us stability when cooking.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=&#8221;middle&#8221;][vc_column width=&#8221;1\/6&#8243;]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">.shortcode-single-image-wrap.shortcode-single-image-3f897676d02bb59e3dbc81402684f3c9.enable-bg-rollover .rollover i,\n.shortcode-single-image-wrap.shortcode-single-image-3f897676d02bb59e3dbc81402684f3c9.enable-bg-rollover .rollover-video i {\n  background: -webkit-linear-gradient();\n  background: linear-gradient();\n}\n.shortcode-single-image-wrap.shortcode-single-image-3f897676d02bb59e3dbc81402684f3c9 .rollover-icon {\n  font-size: 32px;\n  color: #ffffff;\n  min-width: 44px;\n  min-height: 44px;\n  line-height: 44px;\n  border-radius: 100px;\n  border-style: solid;\n  border-width: 0px;\n}\n.dt-icon-bg-on.shortcode-single-image-wrap.shortcode-single-image-3f897676d02bb59e3dbc81402684f3c9 .rollover-icon {\n  background: rgba(255,255,255,0.3);\n  box-shadow: none;\n}<\/style><div class=\"shortcode-single-image-wrap shortcode-single-image-3f897676d02bb59e3dbc81402684f3c9 alignnone  enable-bg-rollover dt-icon-bg-off\" style=\"margin-top:0px; margin-bottom:0px; margin-left:0px; margin-right:0px;\"><div class=\"shortcode-single-image\"><div class=\"fancy-media-wrap\" style=\"border-radius:10px;\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/02\/Navalices-667x1000-1.png\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/02\/Navalices-667x1000-1.png 1065w\" sizes=\"auto, (max-width: 1065px) 100vw, 1065px\" width=\"1065\" height=\"2000\"  data-dt-location=\"https:\/\/dehesaelmolinillo.com\/en\/navalices-667x1000\/\" style=\"--ratio: 1065 \/ 2000;border-radius:10px;\" alt=\"\" \/><\/div><\/div><\/div>[\/vc_column][vc_column width=&#8221;2\/3&#8243;][vc_empty_space height=&#8221;60px&#8221;][vc_tabs interval=&#8221;0&#8243; style=&#8221;tab-style-four&#8221;][vc_tab title=&#8221;Ingredients&#8221; tab_id=&#8221;b34ce21d-3cf3-4&#8243;]<div class=\"standard-arrow list-divider bullet-top\"><ul>\n<li>Cod loin, salted to taste, 200 g\/person<\/li>\n<li>200 g fresh washed young spinach leaves<\/li>\n<li>20 g raisins <\/li>\n<li>20 g pine nuts<\/li>\n<li>300 ml whipping cream <\/li>\n<li>1 tablespoon soy sauce<\/li>\n<li>1 teaspoon balsamic vinegar<\/li>\n<li>10 ml Pedro Xim\u00e9nez <\/li>\n<li>2 shallots, chopped<\/li>\n<li>2 cloves of garlic, peeled<\/li>\n<li>Salt flakes<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>1 g nutmeg<\/li>\n<li>100 ml EVOO Dehesa El Molinillo Navalices<\/li>\n<li>1 spoon EVOO Dehesa El Molinillo Tradici\u00f3n<\/li>\n<li>Green leaves for garnish<\/li>\n<\/ul>\n<\/div>[\/vc_tab][vc_tab title=&#8221;Elaboration&#8221; tab_id=&#8221;9224c17c-d14e-9&#8243;]<div class=\"standard-arrow list-divider bullet-top\"><ol>\n<li>Place the EVOO Navalices (leaving two spoons for later steps), the garlic and the aromatic herbs into a cooking pot. Turn on the heat, without letting it exceed 60\u00baC. Set it aside without exceeding this temperature.  <\/li>\n<li>Then seal the cod in a frying pan with a few drops of our EVOO, on the side of the meat, giving it a light toasting and submerge it in the EVOO of the confit. The idea is to keep it in the EVOO of the confit, with the heat turned off, to finish cooking with the residual heat. Remember you are looking to give it that special touch, not cook it all the way through. <\/li>\n<li>With the spinach in a frying pan, add a few drops of EVOO Navalices and the young spinach leaves for a few seconds and quickly remove (the idea is to maintain their full essence and colour). Add the chopped shallots, saut\u00e9 and add the Pedro Xim\u00e9nez, the soy sauce and the balsamic vinegar and reduce. Add the cream and nutmeg, reduce to 3\/4 and strain.  <\/li>\n<li>Finally, add salt and black pepper to taste and add the spinach, turning a few times until warm.<\/li>\n<\/ol>\n<\/div>[\/vc_tab][vc_tab title=&#8221;Presentation&#8221; tab_id=&#8221;1712583815608-2-3&#8243;]<div class=\"standard-arrow list-divider bullet-top\"><p>Use a mould and add some of the spinach, place the cod on top if it and drizzle with the sauce. Finish with some drops of raw EVOO D. M Navalices. Garnish with green leaves<\/p>\n<\/div>[\/vc_tab][\/vc_tabs][\/vc_column][vc_column width=&#8221;1\/6&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;60px&#8221;][vc_column_text css=&#8221;&#8221;]<\/p>\n<p style=\"text-align: center;\"><span style=\"font-size: 24pt;\">Other recipes:<\/span><\/p>\n<p>[\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">.gradient-overlay-layout-list .post-entry-content {\n  -webkit-backface-visibility: hidden;\n  transform: translatez(0);\n}\n.portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.gradient-overlay-layout-list:not(.portfolio-shortcode):not(.albums-shortcode) .post-entry-content {\n  top: 0px;\n  right: 0px;\n  bottom: 0px;\n  left: 0px;\n}\n.portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4 .filter-bg-decoration .filter-categories a.act {\n  color: 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0px));\n}\n@media all and (-ms-high-contrast: none) {\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4 .owl-dots {\n    transform: translateX(-50%);\n    margin-left: 0px;\n  }\n}\n.portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4 .owl-dot {\n  width: 10px;\n  height: 10px;\n  margin: 0 8px;\n}\n@media screen and (max-width: 778px) {\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.hide-arrows.owl-carousel .owl-nav a {\n    display: none;\n  }\n}\n@media screen and (max-width: 778px) {\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.reposition-arrows.owl-carousel .owl-nav .owl-prev {\n    top: 50%;\n    transform: translateY(calc(-50% + 0px));\n    left: 10px;\n  }\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.reposition-arrows.owl-carousel .owl-nav .owl-next {\n    top: 50%;\n    transform: translateY(calc(-50% + 0px));\n    right: 10px;\n  }\n}\n@media screen and (max-width: 778px) and all and (-ms-high-contrast: none) {\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.reposition-arrows.owl-carousel .owl-nav .owl-prev {\n    transform: translateY(-50%);\n    margin-top: 0px;\n  }\n}\n@media screen and (max-width: 778px) and all and (-ms-high-contrast: none) {\n  .portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.reposition-arrows.owl-carousel .owl-nav .owl-next {\n    transform: translateY(-50%);\n    margin-top: 0px;\n  }\n}\n.portfolio-carousel-shortcode.portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4.enable-img-shadow .owl-stage-outer {\n  padding: 34px 0;\n}<\/style><div class=\"owl-carousel portfolio-carousel-shortcode portfolio-shortcode dt-owl-carousel-call portfolio-carousel-shortcode-id-0698861d8d1fa910f4efe2b3eb2aecc4 content-align-center dt-icon-bg-on dt-icon-border-on dt-arrow-border-on dt-arrow-hover-border-on gradient-overlay-layout-list content-bg-on quick-scale-img enable-bg-rollover meta-info-off bullets-small-dot-stroke reposition-arrows arrows-bg-on disable-arrows-hover-bg arrows-hover-bg-on  dt-icon-hover-on dt-icon-hover-border-on dt-icon-hover-bg-on hover-fade \" data-scroll-mode=\"1\" data-col-num=\"3\" data-wide-col-num=\"4\" data-laptop-col=\"3\" data-h-tablet-columns-num=\"3\" data-v-tablet-columns-num=\"2\" data-phone-columns-num=\"1\" data-auto-height=\"false\" data-col-gap=\"30\" data-stage-padding=\"0\" data-speed=\"600\" data-autoplay=\"false\" data-autoplay_speed=\"6000\" data-arrows=\"false\" data-bullet=\"false\" data-next-icon=\"icon-ar-017-r\" data-prev-icon=\"icon-ar-017-l\" data-img-shadow-size=\"12px\" data-img-shadow-spread=\"3px\"><article class=\"post forward-post post-3829 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"Asadillo\" data-date=\"2025-03-22T19:47:21+01:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/asadillo\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/03\/Asadillo-06.08.21-600x600.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/03\/Asadillo-06.08.21-600x600.jpg 600w\" style=\"--ratio: 600 \/ 600\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" alt=\"\"  width=\"600\" height=\"600\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/asadillo\/\" target=\"\" title=\"Asadillo\" rel=\"bookmark\">Asadillo<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/asadillo\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><article class=\"post forward-post post-4002 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez\" data-date=\"2024-04-08T15:47:13+02:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Bacalao-confitado-en-AOVE-Dehesa-El-Molinillo-y-espinacas-en-su-crema-al-Pedro-Ximenez-11.04.22-600x600.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Bacalao-confitado-en-AOVE-Dehesa-El-Molinillo-y-espinacas-en-su-crema-al-Pedro-Ximenez-11.04.22-600x600.jpg 600w\" style=\"--ratio: 600 \/ 600\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" alt=\"\"  width=\"600\" height=\"600\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/\" target=\"\" title=\"Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez\" rel=\"bookmark\">Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><article class=\"post forward-post post-3934 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"Stir-fried squid and young garlic shoots, saut\u00e9ed with EVOO Dehesa El Molinillo Navalices\" data-date=\"2024-04-08T16:13:44+02:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/stir-fried-squid-and-young-garlic-shoots-sauteed-with-evoo-dehesa-el-molinillo-navalices\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Wok-calamarcitos-ajos-tiernos-y-refrito-de-AOVE-Dehesa-El-Molinillo-Navalices-02.04.22-221x221.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Wok-calamarcitos-ajos-tiernos-y-refrito-de-AOVE-Dehesa-El-Molinillo-Navalices-02.04.22-221x221.jpg 221w\" style=\"--ratio: 221 \/ 221\" sizes=\"auto, (max-width: 221px) 100vw, 221px\" alt=\"\"  width=\"221\" height=\"221\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/stir-fried-squid-and-young-garlic-shoots-sauteed-with-evoo-dehesa-el-molinillo-navalices\/\" target=\"\" title=\"Stir-fried squid and young garlic shoots, saut\u00e9ed with EVOO Dehesa El Molinillo Navalices\" rel=\"bookmark\">Stir-fried squid and young garlic shoots, saut\u00e9ed with EVOO Dehesa El Molinillo Navalices<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/stir-fried-squid-and-young-garlic-shoots-sauteed-with-evoo-dehesa-el-molinillo-navalices\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><article class=\"post forward-post post-3949 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"BK-DO\" data-date=\"2024-04-08T15:56:14+02:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/bk-do\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/BK-DO-de-caviar-Beluga-Imperial-salmon-y-crema-de-citricos-con-Aove-Dehesa-el-Molinillo-12.03.22-1536x1536.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/BK-DO-de-caviar-Beluga-Imperial-salmon-y-crema-de-citricos-con-Aove-Dehesa-el-Molinillo-12.03.22-1536x1536.jpg 1536w\" style=\"--ratio: 1536 \/ 1536\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" alt=\"\"  width=\"1536\" height=\"1536\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/bk-do\/\" target=\"\" title=\"BK-DO\" rel=\"bookmark\">BK-DO<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/bk-do\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><article class=\"post forward-post post-4005 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"Ajoblanco and EVOO Dehesa El Molinillo\" data-date=\"2024-04-08T15:34:48+02:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/ajoblanco-and-evoo-dehesa-el-molinillo\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Ajoblanco-y-AOVE-tradicion-1375x1375.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2024\/04\/Ajoblanco-y-AOVE-tradicion-1375x1375.jpg 1375w\" style=\"--ratio: 1375 \/ 1375\" sizes=\"auto, (max-width: 1375px) 100vw, 1375px\" alt=\"\"  width=\"1375\" height=\"1375\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/ajoblanco-and-evoo-dehesa-el-molinillo\/\" target=\"\" title=\"Ajoblanco and EVOO Dehesa El Molinillo\" rel=\"bookmark\">Ajoblanco and EVOO Dehesa El Molinillo<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/ajoblanco-and-evoo-dehesa-el-molinillo\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><article class=\"post forward-post post-3931 dt_portfolio type-dt_portfolio status-publish has-post-thumbnail hentry dt_portfolio_category-recipes dt_portfolio_category-55\" data-name=\"Artichoke Confit in EVOO Dehesa El Molinillo\" data-date=\"2025-03-22T19:40:43+01:00\">\n<div class=\"post-thumbnail-wrap\">\n\t<div class=\"post-thumbnail\">\n\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/artichoke-confit-in-evoo-dehesa-el-molinillo\/\" class=\"post-thumbnail-rollover\" target=\"\"  aria-label=\"Post image\"><img loading=\"lazy\" decoding=\"async\" class=\"preload-me aspect\" src=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/03\/ALCACHOFAS-CONFITADAS-EN-AOVE-DEHESA-EL-MOLINILLO-29.03.21-600x600.jpg\" srcset=\"https:\/\/dehesaelmolinillo.com\/wp-content\/uploads\/2025\/03\/ALCACHOFAS-CONFITADAS-EN-AOVE-DEHESA-EL-MOLINILLO-29.03.21-600x600.jpg 600w\" style=\"--ratio: 600 \/ 600\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" alt=\"\"  width=\"600\" height=\"600\"  \/><\/a>\t<\/div>\n<\/div>\n\n<div class=\"post-entry-content  \">\n\n\t\n\t<h3 class=\"entry-title\">\n\t\t<a href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/artichoke-confit-in-evoo-dehesa-el-molinillo\/\" target=\"\" title=\"Artichoke Confit in EVOO Dehesa El Molinillo\" rel=\"bookmark\">Artichoke Confit in EVOO Dehesa El Molinillo<\/a>\n\t<\/h3>\n\n\t\n\t<a class=\"post-details details-type-link\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/artichoke-confit-in-evoo-dehesa-el-molinillo\/\" target=\"\">Ver m\u00e1s<i class=\"dt-icon-the7-arrow-03\" aria-hidden=\"true\"><\/i><\/a>\n<\/div><\/article><\/div>[\/vc_column][\/vc_row][vc_row disable_element=&#8221;yes&#8221;][vc_column]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-5d36534cc24d82af4d88a29d434e27dc.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-5d36534cc24d82af4d88a29d434e27dc > i {\n  margin-right: 8px;\n}<\/style><div class=\"btn-align-center\"><a href=\"https:\/\/dehesaelmolinillo.com\/gastronomia\/\" class=\"default-btn-shortcode dt-btn dt-btn-s link-hover-off \" id=\"default-btn-5d36534cc24d82af4d88a29d434e27dc\" title=\"Gastronom\u00eda\"><i class=\"dt-icon-the7-misc-099\"><\/i><span>Volver a Recetas<\/span><\/a><\/div><div id=\"ultimate-heading-276469f226ff931ac\" class=\"uvc-heading ult-adjust-bottom-margin ultimate-heading-276469f226ff931ac uvc-2820  uvc-heading-default-font-sizes\" data-hspacer=\"no_spacer\"  data-halign=\"center\" style=\"text-align:center\"><div class=\"uvc-heading-spacer no_spacer\" style=\"top\"><\/div><\/div>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_empty_space height=&#8221;60px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/6&#8243;][\/vc_column][vc_column width=&#8221;3\/6&#8243;][vc_column_text]Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez[\/vc_column_text][vc_column_text]Recipe based on the result of submerging quick-cooked foods, that preserve all the protein of two products such as cod and spinach. Here our EVOO Dehesa El Molinillo Navalices plays an important role; its inherent&hellip;<\/p>\n","protected":false},"author":3,"featured_media":3437,"comment_status":"closed","ping_status":"closed","template":"template-microsite.php","dt_portfolio_category":[55],"dt_portfolio_tags":[],"class_list":["post-4002","dt_portfolio","type-dt_portfolio","status-publish","has-post-thumbnail","hentry","dt_portfolio_category-recipes","dt_portfolio_category-55","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez - Dehesa el Molinillo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dehesaelmolinillo.com\/en\/recipe\/cod-confit-in-evoo-dehesa-el-molinillo-and-spinach-in-cream-with-a-touch-of-pedro-ximenez\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez - Dehesa el Molinillo\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_empty_space height=&#8221;60px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/6&#8243;][\/vc_column][vc_column width=&#8221;2\/6&#8243;][\/vc_column][vc_column width=&#8221;3\/6&#8243;][vc_column_text]Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Xim\u00e9nez[\/vc_column_text][vc_column_text]Recipe based on the result of submerging quick-cooked foods, that preserve all the protein of two products such as cod and spinach. 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