SPANISH PROSCIUTTO RECIPES

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PROSCIUTTO SANDWICH RECIPE | COZYMEAL



Prosciutto Sandwich Recipe | Cozymeal image

This prosciutto sandwich is quick and easy to put together. Buttery toasted bread is layered with salty prosciutto, melty cheese and fresh vegetables for a simple, yet sophisticated sandwich.

Provided by Chef Robert

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 6

8 oz salted butter
8 slices of multigrain bread
8 oz San Daniele prosciutto, sliced thin
8 oz Emmentaler cheese
handful of kale or spinach
8 oz roasted red peppers

Steps:

  • In a large frying pan, melt butter until toasted and browned.
  • Brush melted butter onto the bread.
  • Build the sandwich by layering the prosciutto, cheese, kale and peppers. Return the sandwich back to the pan and toast until golden brown on both sides.
  • Serve warm. Enjoy!

Nutrition Facts : Calories 919 calories, FatContent 72.5 grams, FiberContent 5.1 grams, SaturatedFatContent 42.2 grams, SodiumContent 2483.1 milligrams, SugarContent 6.5 grams, ProteinContent 38.3 grams, CholesterolContent 219.4 milligrams, CarbohydrateContent 30.3 grams, ServingSize 286.1 grams

TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES



Traditional Spanish Paella Recipe | MyRecipes image

Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with a light salad.

Provided by MyRecipes

Yield 8 servings (serving size: 1 1/2 cups paella, 1 shrimp, and 1 mussel)

Number Of Ingredients 24

Herb Blend:
1 cup chopped fresh parsley
¼ cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
3 (16-ounce) cans fat-free, less-sodium chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
¼ cup fresh lemon juice
Lemon wedges (optional)

Steps:

  • To prepare the herb blend, combine the first 4 ingredients, and set aside.
  • To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
  • Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 521 calories, CarbohydrateContent 72.1 g, CholesterolContent 80 mg, FatContent 13.3 g, FiberContent 3.6 g, ProteinContent 25.5 g, SaturatedFatContent 3.7 g, SodiumContent 871 mg

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