Spanish thyme recipes plus#

Spanish thyme recipes plus#

Mix in the smoked paprika, add the lentils plus enough water to cover them by 5cm, then the thyme, bay leaves and chilli. Add the garlic, cook until lightly golden, then add the beans and cook for two to three minutes, stirring regularly. Heat the oil in a large saucepan on a medium heat and cook the potato halves until golden. Nieves Barragán Mohacho’s lentil and green bean stew.īring a large pan of salted water to a boil, cook the potatoes for 10-12 minutes, then cut each one in half. Adjust the seasoning as necessary, and serve with the chives and parsley sprinkled over the top. Bring to a boil, reduce the heat to a gentle simmer, and cook for 25 minutes, or until the potatoes are very tender.Īdd the piquillo peppers and cook for another five minutes. Cook for five minutes, then add the smoked paprika, sugar, tomato puree and diced tomatoes.Ĭook for 15 minutes, then add the potatoes, thyme, bay leaves and stock. Drain the dried chillies and remove the seeds, then slice and add to the pan. Remove from the dish and set aside.Īdd the rest of the oil, along with the carrot, garlic and onions, and fry for 10 minutes over a medium heat. Add the chicken pieces, season, then cook on all sides for about 15 minutes, until browned. Heat half the oil in a large casserole dish.

Nieves Barragán Mohacho’s chicken with roasted red peppers.Ģ onions, peeled and sliced finely into half moonsģ dried red chillies, soaked in warm water for 2 hoursĥ00g potatoes, peeled and cut into 2.5cm cubesĨ-12 tinned or jarred piquillo peppers, drained and sliced For ratings in your region, check: UK Australia US. The Guardian aims to publish recipes for sustainable fish. Rub one side with garlic and serve with the caldereta.

In a medium-sized pan, fry the bread in a drizzle of olive oil until golden. Add the langoustines, prawns, mussels and fish, and cook for five to seven minutes, then season to taste. Add the potatoes, stir for a minute, then pour in the stock and simmer for 10 minutes. Pour in the wine, brandy, sherry and pastis, and cook for two minutes to evaporate the alcohol. Stir in the saffron, then the picada and pimentón. Add the chopped tomatoes and cook until a paste forms. In a pestle and mortar, crush the garlic, parsley, hazelnuts and almonds with a drizzle of arbequina olive oil, until a paste forms.įor the caldereta, heat the oil in a large pan on a medium heat, add the onion and cook until golden. Nieves Barragán Mohacho’s caldereta de pescado (fish stew).ġ50g potato, peeled and cut into 1cm cubesĤ00g fish (monkfish, red mullet and cod), cut into 2cm piecesĥ0g hazelnuts, whole, blanched, lightly toastedĥ0g almonds, whole, blanched, lightly toastedįirst, make the picada. Caldereta de pescado y marisco (fish stew) Add the stock and beef, then reduce the heat and simmer for 20 minutes, uncovered, skimming off any froth that rises to the top.Ĭover the casserole with a lid or foil and cook for two hours, then uncover and simmer for 15-20 minutes, until the sauce starts to thicken.īring a large pan of salted water to a boil, cook the cabbage for two to three minutes, then drain, season, and stir in a splash of olive oil. Pour in the wine, then cook over a high heat until it has reduced by half. Add the shallots, leeks, thyme and bay leaves, stir and cook for a further 15 minutes. Add the carrots, cook for one minute, then add the celeriac and parsnips, and cook for a further two minutes. Turn down the heat, add the remaining oil and gently fry the garlic for two to three minutes, without colouring. When the oil is smoking, add the beef, season and cook on all sides for about 15 minutes, until nicely browned. Heat half the oil in a large casserole dish over a medium heat.

60ml extra-virgin olive oil, plus extra for drizzlingĤ garlic cloves, peeled and finely slicedĢ leeks (white and light green part only), dicedġ savoy cabbage, core removed, heart finely sliced