Roasted Red Peppers With Chorizo Manchego And Almonds Spain Recipes

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SPANISH RICE WITH CHORIZO AND ROASTED RED PEPPERS



Spanish Rice with Chorizo and Roasted Red Peppers image

Provided by Emily

Number Of Ingredients 10

1/2-3/4lb chorizo
1-2tsp olive oil
1 small onion, diced
2 cloves garlic, minced
scant 1 tsp smoked paprika
1c arborio or short-grain rice (you can use long-grain if you can't find short)
2 roasted red bell peppers, diced
1 (14.5oz) can diced tomatoes (don't drain)
2c water
salt and pepper

Steps:

  • Brown chorizo. Drain and set aside. In a large saucepan, saute onion in olive oil over medium heat until translucent and tender. Add garlic and smoked paprika and cook 1-2 minutes more. Add rice and stir to coat. red peppers, tomatoes and juices, and water. Cover the saucepan, bring to a boil over medium-high heat, and reduce to a simmer.
  • Stirring occasionally, cook rice mixture 15-20 minutes or until all liquid is absorbed and rice is tender. If liquid is absorbed before rice is tender, add a few tablespoons of water and continue cooking till done.

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS



Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
  • While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
  • Bring 1 to 2 inches of water to a boil in another skillet with a lid.
  • Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
  • Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
  • Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
  • Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: easy

ROASTED RED PEPPER AND ALMOND DIP



Roasted Red Pepper and Almond Dip image

This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.

Provided by HurdBird

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 12m

Yield 16

Number Of Ingredients 8

1 cup sliced almonds
¼ cup mayonnaise
1 cup roasted red peppers, drained and patted dry
1 ounce finely grated Parmesan cheese
1 tablespoon balsamic vinegar
1 clove garlic, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  • Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

Categories     Condiment/Spread     Sauce     Garlic     Nut     Pepper     No-Cook     Low Fat     Almond     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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