spanish recipe

These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.

Spanish Beans with Tomatoes

extra virgin olive oil

onion (diced)

garlic (finely chopped)

bay leaves

butter beans

plum tomatoes (400 milliliters/14 ounces)

Sea salt and black pepper

spinach (roughly chopped)

In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.&nbsp;&nbsp;

Add the garlic, paprika and bay leaves and fry for a further minute.

Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.

As it finishes, stir the spinach through to wilt.

Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.

https://embed.mediavine.com/videos/fyqzt8lidx6wppbpv3gs

These Spanish Beans with tomatoes and smokey sweet spices are easy to make in less than 20 minutes. They’re perfect as tapas, a main meal or a side dish. Vegan and gluten-free. They're a very popular recipe on my site with hundreds of readers loving them.

Spanish Beans

You can&#8217;t beat a paella &#8211; Spain&#8217;s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli &#8211; it&#8217;s perfection. If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!

Chicken and pepper paella with chorizo

litre chicken stock

saffron strands

olive oil

chicken

onion,

garlic cloves, crushed

chorizo sausage, chopped

tomatoes,

paella rice (Spanish bomba rice

piquillo

parsley

pitted black olives,

Lemon wedges and aioli (garlicky mayo – see tips) to serve

You’ll also need…

Heat the stock in the small pan until it comes to the boil. Add the saffron strands, then remove from the heat. Set the pan aside for at least half an hour to infuse until required (see Make Ahead).

Heat half the oil in the paella/ frying pan. Season the chicken with salt and pepper, then fry in batches for 5 minutes on each side until evenly browned (or see tips). Remove from the pan with a slotted spoon and set aside on a plate.

Add the remaining oil to the same pan and fry the onion, garlic and a little salt over a medium heat for 10 minutes until slightly softened, but not browned. Next add the chorizo sausage and cook for 3-4 minutes, stirring and breaking it down, until lightly golden. Stir in the tomatoes and cook for 3-4 minutes until you have a thick paste. Add the rice, then stir well for 1 minute to coat each grain.

Pour in the saffron infused stock, then return the chicken and any resting juices to the pan. Bring to the boil and cook uncovered – without stirring – over a low-medium heat for 20 minutes or until the rice is cooked but with a little firmness. It should be sticky at the bottom and there will be steam holes appearing over the surface of the rice.

Scatter the peppers, parsley and olives over the top of the rice, carefully cover with foil and crimp it to seal, then set aside for 5 minutes to warm the peppers and olives through. Uncover, stir well, then serve with lemon wedges and aioli.

Check out this easy recipe for the best slow-cooker paella from Delish.com!

Slow-Cooker Paella

extra-virgin olive oil

lb. boneless skinless chicken breasts, cut into 1" pieces

lb. chorizo, sliced

kosher salt

black pepper

c. short-grain rice

tomatoes

garlic,

paprika

cayenne pepper

chicken broth

dry white wine

lb. medium shrimp, peeled and deveined

c. frozen peas

parsley,

Lemon wedges,

We loved it! Followed the recipe to the tee. Except some vegetable broth at the end to make It more of a paella broth for dipping bread. Overall Delicious!
Make sure you use the small grain rice, especially when using a crockpot!! Overall we loved it it. My 12 year actually had seconds... So a 10 I my book!

A waste of time. The rice never cooked, why. Other making this dish in a slow cooker if you have to cook it for 6+ hours. Easily could have made all these things separate in under 2 hours. Very disappointed and a waste of my time. Wish I read these comments before attempting. Do not make this.

I had to put my crockpot on high, not low as written in the instructions. Made sure i had short grain rice and had no problems with this recipe. It was quite delicious, especially it being the first time I made it.

Since I didn’t have short grain rice I had problems getting it to cook. After 3.5 frustrating hours on high I moved everything to a pot and simmered it for 30 min. It’s pretty tasty

do not follow the directions unless you want uncooked rice soup. It was nothing like what the video showed. It’s been 2 hours. I just bumped it to high. Maybe it will be ready to eat tomorrow. Frozen pizza it is. Find a different recipe if you want paella.

I LITERALLY made an account just to complain about this recipe. I followed this recipe to a T. The rice never cooked AT ALL and even after an extra 1 hour on HIGH it came out uncooked and BLAND. It was like if I dumped weak tea into some shrimp and chicken. I never make bad reviews usually but this was HORRIBLE. I actually ended up attempting to mix spaghetti sauce into it to at least have a topper for spaghetti and that failed too. Now I wasted a ton of time and food.

Too much onion, not enough flavour. The cook time was somewhere between 2:45hrs and 3:15hrs but ended up partly mushy and partly crunchy. I ended up having to pick out the chicken, chorizo and prawns and try to make something else from them.

Ignore 2 hours, it takes 4 half on low. Also you need more stock than that. Wayyyy more stock. I used a bottle of wine pretty much as I run out of stock. 

I cooked the chicken and chorizo in butter with a dap of olive oil. Then chucked in the onion and garlic. Once onions soaked up the butter. chucked in tinned tomato’s and tomato puree. Then bashed it all in the slow cooker with the rest of the ingredients. Kept it alive with wine as didn’t have enough stock. It takes amazing.

It had good flavor but it took 3 hours on high for rice to cook. Won’t do it again

I should have read all of the reviews before attempting the recipe.  Took way too long to cook. After bumping the heat up to high, I still had rice that did not cook.  Recipe did not look anything like the picture.  Finally turned the pot off and it looked soggy.

Be sure to cook the rice (not dry rice). Def needs more than 1.5 -2 hours on low. Might add a splash extra broth. Go heavy on the spices and garlic for solid flavor.

Very good just precook the shrimp and the rice it will be ok

I like many of your recipes and this one is tasty also. However, it is no where close to paella. The characteristic crunchy rice, or socarrat, in paella doesn't happen in a slow cooker. Leave out the peas and this is much more aptly named as jambalaya.

Who wrote this recipe? Did no one test it before publishing it? It is completely off in time and temp! It was no where near cooked after two hours. Probably should be set to high for at least two hours. What a waste of time and ingredients!

https://streaming.hearstdigitalstudios.com/7bf15af5-fc9f-498b-834b-fc1226000d9f/video_rover_16x9_1080p_hd_1579297931_35337.mp4

Flavor-packed Spanish chickpea stew with spinach and almonds. Serve it warm or at room temperature--as a tapas dish or dinner--with your favorite crusty bread.

Spanish Chickpea Stew

Early Harvest Greek extra virgin olive oil

oz/283.5 g baby spinach

oz/ 70.8 g blanched almonds

whole wheat bread, crust removed, cut into small cubes

garlic cloves,

tsp cumin

tsp smoked paprika

Salt and pepper

tbsp sherry vinegar

sweet bell pepper (any color), cored and chopped

141.7 tomato sauce

cilantro leaves

Cubed bread, toasted in olive oil

Toasted blanched almonds

In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.

Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.

Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.

Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.

Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and adjust salt and pepper and spices to your liking (if you like it a little more spicy, add a dash more cayenne. And if you want it a bit more smoky, add a dash of smoked paprika.)

Finish with a splash more vinegar. Garnish with cilantro, toasted bread, and toasted blanched almonds (optional). Transfer to a serving bowl and add a generous drizzle of Early Harvest extra virgin olive oil. Enjoy warm or at room temperature with your favorite crusty bread!

The Spanish Chickpea stew was outstanding, thank you so much! it tasted exotic and yet used cheap ingredients. I had no spinach so used chard from the garden which worked well ( it is part of the spinach family) I also used some slices of polenta from a prepared block which were oven roasted in chilli infused olive oil, this partnered it well although I appreciate it is mixing Italian and Spanish cuisine....why not though? The only problem I have is sometimes American names for ingredients are different to those we use in the U.K. e.g. cilantro is coriander here and zucchini is courgette. No worries though I can puzzle it our in the end.... As noted earlier, an outstanding dish, the family are keen for me to do it again!!

Many years ago I had an entree' like this on vacation &amp; was inspired to try this to see how close it might come to the original.  Have made this twice now with outstanding results.  Although a bit time consuming to prepare, it was worth the effort.  It was prepared exactly as written with an extra 1/2 cup of water to create more sauce,   Delicious, healthy, low cost &amp; filling.  Thank you!

This simple Spanish chicken and rice dish is a colourful and flavoursome main. Serve it straight from the skillet at your next dinner party.

Spanish chicken and rice

chicken thigh cutlets,

plain flour

chorizo,

peeled,

can diced tomatoes

800 ml Massel chicken style liquid stock

rice

peas

Full of flavour, this Spanish-style rice with chicken and chorizo is a one-pot wonder.

Spanish-style rice with chicken and chorizo

vegetable oil

chorizo sausage, halved lengthways, thinly sliced

red onions,

red capsicum, thinly sliced

chicken stir-fry strips

long grain brown rice

(125 milliliters) dry white wine

sweet paprika

cherry tomatoes

chicken stock

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981817189001&=domain=del

5348771529001-5981817189001

Garlicky, soupy shellfish stews such as this one are found all around the Mediterranean coastline. Make sure you buy some crusty rustic-style bread to serve with it.

Mussel, tomato and chorizo ragù on garlic toasts

good-quality cooking chorizo

extra-virgin olive oil, plus extra for drizzling

garlic

½ tsp chilli flakes

½ tsp sweet pimentón (Spanish paprika)

golden caster sugar

1.25kg rope-grown mussels, cleaned

rustic white bread

&lt;span class=&quot;s2Cut the chorizo in half lengthways, then slice into thin semicircles. Put &lt;span class=&quot;s2the oil, chopped garlic and chilli into a large flameproof casserole or very large saucepan over a medium heat. As soon as the &lt;span class=&quot;s2garlic sizzles, stir in the pimentón, cook for a few seconds, then add the chorizo and fry briefly until lightly coloured. Don’t let the garlic get too brown. Add the tomatoes, wine and 100ml &lt;span class=&quot;s2water, then simmer for 10-15 minutes until reduced and thickened slightly.

Meanwhile, put the sherry vinegar and sugar into a small saucepan, boil until reduced to 1 tsp, then stir it into the tomato sauce. Season lightly.

Heat a griddle pan over a high heat. At the same time, tip the mussels into the tomato sauce, cover and cook for 3-4 minutes until they’ve all just opened. Uncover the pan briefly halfway through and give the mussels a good stir.

Put the bread slices onto the hot griddle pan and toast them (in batches if necessary), pressing lightly with a fish slice, until golden and marked with the griddle bars. Rub one side of each toasted slice with the whole garlic clove. Warm 4 large soup plates, place 2 toasted &lt;span class=&quot;s2slices on the side of each, garlic-side up, then drizzle with a little olive oil.

Uncover the mussels and stir in most of the parsley. Spoon the mussels and plenty of sauce into the bowls, sprinkle with the remaining parsley and serve straightaway.

Perrunillas are the most popular shortbread biscuits from the region of Extremadura in Spain. They are also very popular in Castile-Leon and Andalusia.

Perrunillas

lard ((or butter))

flour ((approximately))

sugar

lemon

eggs (, separated)

cinnamon

salt

Brandy

sugar ((to decorate))

lard

almond powder

brandy

Zest of an orange (,

almonds (, blanched (for decor))

Stand mixer

Preheat the oven to 350 F / 180 C.

Mix the cinnamon, salt and flour and sift them. Set aside.

Lightly melt the lard (this will help work the dough better).

In the bowl of a stand mixer, beat the lard and sugar for 2 minutes.

Stir in the 2 egg yolks.

Add the lemon zest and mix well.

Gradually add the previously sieved dry mixture.

Work the mixture by hand or using the stand mixer at low speed, until the dough is homogeneous and does not stick to the fingers. The kneading time does not have to be long.

Form balls of about 1½ oz (45g) with your hands and crush them slightly.

Place them on a greased baking sheet or lined with parchment paper, making sure that there is a 2-inch (5cm) space between them.

Beat the egg white until it becomes liquid.

Brush the perrunillas with egg white and sprinkle with sugar.

Bake for about 15 to 20 minutes. When the top is cracked and golden, they are ready.

Cool them on a rack.

Perrunillas Extremeñas

Mix the salt, flour and cinnamon (to taste) and sift them. Set aside.

Lightly melt the lard (this will help you work the dough better).

Add the zest of the citrus and mix well.

Add the almond powder and mix.

Perrunillas de Salamanca

A mollete is a soft, round double-leavened bread roll native to Andalusia in Spain. It has a popular variation in Mexican cuisine.

Mollete

wheat flour (, sifted)

water (, at 97 F / 36 ° C)

¼ oz fresh baker's yeast

lbs wheat flour (, sifted)

water (,

lard or butter (, at room temperature, diced)

½ oz fresh baker's yeast

neutral vegetable oil

In a large bowl, dissolve the yeast in 2 tablespoons of water at 97 F (36 ° C), then add the rest of the water and the sifted flour, and mix for 1 minute.

Cover with a cloth and let stand for 10 hours, at room temperature and away from drafts.

Leaven

In a large bowl, make a second leaven by dissolving the yeast in 4 tablespoons of lukewarm water, cover with a cloth, and let stand for 3 minutes or until it begins to froth.

In the bowl of a stand mixer, add the flour, then, using the dough hook, at medium-low speed, gradually incorporate the water at 97 F (36 ° C), and knead for 5 minutes, until obtaining a homogeneous mixture.

Then add both leavens, and knead for another 5 minutes at medium speed.

Finally add the salt, and knead for a further 5 minutes at high speed.

Add the diced lard or butter, and knead on medium speed until incorporated.

Place the dough into a large bowl greased with 2 tablespoons of oil.

Cover with a cloth, and let rise in a warm, draft-free place for 1 hour, or until it doubles in size.

On a floured work surface, knock back the dough, and divide into 20 equal pieces.

Roll out each piece by hand and fold the outer edge towards the center, until it is rounded. Let stand, crease side down, for 20 minutes.

Roll out each piece into a ½ inch (1.5 cm) thick disc, and place, spaced apart, on a baking sheet lined with parchment paper.

Cover with a cloth, and allow to stand for 45 minutes, in a warm place, away from drafts.

Preheat the oven to 400 F (200 ° C) for about 10 minutes.

Then lower the temperature to 355 F (180 ° C).

Place a container filled with boiling water in the bottom of the oven to generate steam, and bake the rolls for about 12 and 15 minutes until they become just off-white (similar to pita bread).

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Top 10 spanish recipe recipes from across the web

The most viewed spanish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Beans with Tomatoes

Chicken and pepper paella with chor...

Slow-Cooker Paella

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Spanish chicken and rice

Spanish-style rice with chicken and...

Mussel, tomato and chorizo ragù on ...

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The most viewed spanish recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine