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18 October 2011 11:42
Recipes
Delicious Spanish recipes for autumn
Celebrate the delicious food of Spain in true Castilian style with these delicious Andalusian recipes.
As the chilly autumn nights come, these hearty meals will warm you up and are great for all the family.
The freshest peppers, tomatoes, aubergines and courgettes are now coming in season in Andalusia, the region known as ‘Europe’s Vegetable Garden’, and are on their way to the UK.
Nurtured by southern Spain’s long hot summers and mild winters and grown using biological control to minimize the use of pesticides, the fresh produce is farmed as nature intended using sustainable methods.
For further recipes or information on Andalusian Fresh Produce, visit www.andalusianfreshproduce.co.uk
Andalusian Bean and Chorizo Potaje
Serve this dish in a big pot and just let your friends tuck in.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves 6-8
2 cooking chorizos, sliced
100g bacon, chopped
800g vine cherry tomatoes, halved
1 onion, sliced
1 x 410 g can butterbeans, drained
100g fine green beans
3 tbsp olive oil
2 cloves of garlic
60 g bread
bay leaves
salt and black pepper
Heat the oil and cook the chorizo and bacon for 3 minutes. Add the tomatoes, and onion and cook for 5 minutes. Add the butterbeans and bay leaves and simmer for a further 15 minutes.
Remove 3 tbsp juice from the pan and place in a blender with the bread and garlic. Blend until smooth. Pour into the pan with the green beans and cook for an additional 15 minutes.
Serve with chunks of crusty bread.
Andalusian Chicken Stew with Peppers
This colourful dish is full of rich Spanish flavours.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 4
2 red peppers
2 green peppers
2 yellow peppers
4 tbsp olive oil
4 garlic cloves, chopped
1 tsp sweet smoked paprika (pimentón)
4 chicken pieces
50g Serrano ham
250g tomatoes, chopped
250ml white wine
salt and pepper
Preheat the grill to high. Halve the peppers and cook under the grill for 20 minutes.
Place the peppers in a bowl, cover with cling film and leave to cool. When cooled, deseed and peel the peppers then cut into slices.
Heat the oil in a large pan and cook the garlic gently for a minute. Remove and reserve. Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine, reserved garlic, paprika and the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice and green beans dressed with olive oil.
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