Archive for the ‘Spanish Style’ Category

This uncomplicated dish has quickly become a firm favourite, especially as it can be cooked quickly and in one pan. Mixed colour peppers make it extra colourful. It is a warming dish for a winter evening, but can be eaten all year round. Smaller quantities could be served as a light meal or as part of a Tapas menu.

This recipe was originally published in the ASDA supermarkets free instore magazine, January 2008 issue.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spanish Style Pork & Peppers

50g chorizo, diced
1 large onion, halved & thinly sliced
1 small green chilli, deseeded & finely chopped
500g Pork Fillet cut into 3cm pieces
3 medium sized peppers cut into strips, preferably red, green & yellow
400g can of Plum tomatoes, chopped
1-2tbsp smoked paprika
12 black or green pitted olives
Chopped parsley to serve

1. Cook the chorizo and onion together with the chilli over a medium heat. There should be enough fat from the choirizo to cook the onion without adding any more.

2. Add the pork and peppers and cook for 2-3 minutes.

3. Stir in the tomatoes and paprika. Heat until simmering and then cover and simmer for 20 minutes.

4. Add the olives, cover and simmer for a further 10 minutes.

5. Serve with rice or naan and chopped parsley.

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Having arrived back from a wonderful few days in Barcelona and still marvelling at the extraordinary genius of Antonio Gaudi and his fellow Modernist artists and architects, I decided we ought to eat one of our favourite Spanish style dishes.

I adapted this dish from a recipe by food writer Keith Floyd taken from his book Floyd on Spain, which accompanied the television series of the same name. The original recipe was for Rabbit with Red Peppers but it seems almost impossible to buy rabbit now in UK shops and supermarkets, especially the boned frozen (ready for use) variety. In fact the only time recently I have seen fresh whole rabbit in a local butchers shop it was frighteningly expensive. (At one time frozen boned rabbit in small bags could be bought in Sainsburys, but it has not been available for some years. If anyone knows a UK supermarket that stocks it I would be interested to know. Thanks.)  The chorizo is essential. If you don’t have it wait until you do and make something else instead this time! Everything else can be adapted if necessary. A 400g tin of tomatoes can replace fresh, if not available. Red peppers can be changed to a mix of red, orange & yellow, all of which are sweet, though green peppers might be less successful. I now use either chicken or turkey as a substitute and for an everyday meal the diced chicken or turkey breast meat can be replaced with the meat from skinned chicken thighs. (It is easiest to cook thighs whole, removing meat from bones towards the end of the cooking time.) One chicken thigh per person should be adequate but it does depend on size. … and do try this recipe with rabbit, as per the original idea, if you can get it. Perhaps one day I will!  Smaller quantities of this recipe could be served as a light meal or as part of a Tapas menu.


'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Spanish Style Chicken with Red Peppers
(Pollo con Pimientos Morrones)
(Serves 4)

Olive oil
2 large onions, chopped
1lb/450g tomatoes, chopped – skinned if you wish
Sea salt
1lb/450g chicken (or turkey) breast, skinned and diced (or meat from chicken thighs)
4 cloves garlic, chopped
Freshly ground black pepper
2ozs/50g smoked ham or bacon (original recipe has Serrano ham)
4ozs/100g chorizo sausage, diced – or, if thin type, sliced
1lb/450g red peppers, cored, seeded and cut into eight
2-3 tbsp chopped fresh parsley (or thyme or rosemary)

1. Heat some oil in a large saucepan (big enough to eventually take all the ingredients). Put in onions, cover and cook over a low heat (to sweat them down) for about 20 minutes – do not let them brown.

2. Add tomatoes and sea salt to taste, cover and simmer gently.

3. Place more oil in a frying pan and brown the pieces of meat a few at a time. If using large pieces this can take up to 15 minutes.

4. Add garlic and season with black pepper. Add diced ham or bacon and chorizo.

5. Now spoon this meat mixture, reserving any remaining oil in the pan, into the large pot with the onions and tomatoes and stir well. 

6. Into the remaining oil in the pan, to which you can add a very small amount more oil if necessary, add the sliced peppers and stir well. Cook briskly in the oil for a few minutes until they have softened and then add to the pot with all the other ingredients.

7. Sprinkle with parsley and check seasoning.

8. Simmer gently for about 45 minutes. If using chicken thighs, once they are cooked through remove them from the sauce.  Return the meat to the pan when you have stripped it from the bones, which should be thrown away.

9. Garnish with a little more chopped parsley. Serve with rice or crusty bread and salad. If you want a hot vegetable in place of salad then peas are good.

(This recipe was first posted on 22 April 2008 at my original blog Meanderings along the narrow way)

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