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!

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Spanish Beans with Tomatoes

Chicken and pepper paella with chor...

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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