SPANISH POTS AND PANS RECIPES
SPANISH ONE-PAN CHICKEN RECIPE | HELLOFRESH
In Spain, paella is something of a festive dish, made for large gatherings or celebrations and almost always cooked over a wood fire. Don't tell the Spaniards, but we think it's also a pretty great, quick and easy, one-pan stovetop recipe that can be enjoyed even in cozy and intimate settings. Filled with chicken, chorizo, and bright red peppers, our version feels like a meaty, savory, flavor-filled jubilee.
Total Time 35 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and dice onion. Mince or grate garlic. Slice chorizo into 1/4-inch-thick rounds.
- Heat a large pan over medium heat. Add chorizo to pan and cook until it crisps and releases some of its oil, 1-2 minutes per side. Set aside, leaving oil in pan.
- Season chicken on all sides with salt and pepper. Heat same pan over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Add chicken and sear until browned and cooked through, 5-6 minutes per side. Remove from pan and set aside.
- Add onion, garlic, bell peppers, and a drizzle of oil to same pan over medium heat. Stir until just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, a pinch of salt, and chicken stock concentrate. Cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes.
- Meanwhile, cut lemon into wedges. Finely chop parsley. TIP: While you wait for rice to finish, try practicing this Spanish phrase: Con pan y vino se anda el camino (life is better with food and wine).
- Fluff rice with a fork and season generously with salt and pepper. Place chicken on top and sprinkle with crispy chorizo. Remove pan from heat and sprinkle with parsley and a few squeezes of lemon.
Nutrition Facts : Calories 529 kcal, FatContent 14 g, SaturatedFatContent 4.5 g, CarbohydrateContent 54 g, SugarContent 6 g, ProteinContent 50 g, FiberContent 5 g, CholesterolContent 120 mg, SodiumContent 706 mg
SMOKY SPANISH-STYLE PAN ROAST RECIPE | MYRECIPES
Provided by Mark Bittman
Yield 4 servings (serving size: 1 1/2 cups)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Combine potatoes, oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large roasting pan, tossing well to coat potatoes. Arrange potatoes in a single layer, cut side down, in pan. Bake at 400° for 15 minutes or until potatoes are lightly browned.
- While potatoes cook, peel shrimp, leaving tails intact. Devein shrimp, if desired. Set shrimp aside.
- Stir chorizo, green beans, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into pan. Bake at 400° for 10 minutes. Add beer, paprika, and bell pepper, scraping pan to loosen browned bits. Nestle shrimp into vegetable mixture. Bake at 400° for 10 minutes or until potatoes and green beans are tender and shrimp are done. Sprinkle with fresh parsley leaves.
Nutrition Facts : Calories 392 calories, CarbohydrateContent 36.6 g, CholesterolContent 129 mg, FatContent 15.5 g, FiberContent 7.7 g, ProteinContent 28 g, SaturatedFatContent 3.8 g, SodiumContent 590 mg
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SPANISH RICE & PRAWN ONE-POT RECIPE | BBC GOOD FOOD
A fast and easy meal filled with Mediterranean holiday flavours
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Main course
Cuisine Spanish
Calories 356 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Main course
Cuisine Spanish
Calories 356 calories per serving
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