Andalusian Style Chorizo With Beans Recipes

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

SPANISH CHORIZO RICE RECIPE

Steps:

• In a saucepan, cook the sliced ​​chorizo ​​for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
• Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
• After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
• Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
• For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
• Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.

ANDALUSIAN PAELLA

Steps:

• Cut the chicken into regular pieces and add salt. Over medium heat in the centre of the paella, heat the olive oil.
• Slowly fry the meat. Once well roasted, push it towards the edges where the fire no longer cooks it. Cook the mussels, the gambas, the shrimps and set them aside. Cut into small pieces and fry the squids or cuttlefish and push them towards the edges with the meat. Place the vegetables in the centre and fry them slightly. Push the vegetables towards the edges with the rest. In the centre, add the grated tomato and slowly brown it. Add the sweet pepper when the tomato is almost fried.
• Add more water than you need. Reduce it until only remains the right amount of water, between 2,5 and 3 times the volume of rice.
• Pour in the rice and the saffron, properly scatter them in the paella. Let it cook at very high heat for 8 to 10 minutes. The rice should start to appear. Then add the langoustines, shrimps and mussels. By pushing them very slightly. Reduce the heat for the last 8 to 10 minutes. Let stand, off the heat a few minutes before serving.

ANDALUSIAN BEAN AND CHORIZO POTAJE (STEW)

Steps:

• Heat the oil and cook the chorizo and bacon for 3 minutes Add the tomatoes and onion and cook for 5 minutes Add the beans and bay leaves and simmer for a further 15 minutes.
• Remove 3 tbs 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 warm crusty bread.

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE

Steps:

• Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
• Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
• Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

SPANISH CHICKEN WITH BEANS RECIPE

Steps:

• To make this chicken thigh recipe, heat olive oil in a deep frying pan. Add the chicken thighs skin-side down, skinned and sliced chorizo and onion. Cook the chicken for 5 mins without turning it over to allow the skin to brown, but stir the onion and chorizo.
• Turn the chicken over and add the red pepper, deseeded and cut into chunks, a large garlic clove, peeled and chopped, red pesto (or sun-dried tomato paste), cannellini beans, drained and rinsed, hot chicken stock and a few thyme sprigs.
• Sprinkle smoked paprika on top of the chicken. Bring to the boil, cover and simmer for 25 mins, until chicken is tender.