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A Taste Of Spain Recipe

Name: Honey Salts A Taste Of Spain Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups Bomba rice; 1 pound Chicken thighs, boneless and skinless; 6 oz Chorizo sausage, sliced; 1 pound Shrimp, peeled and deveined; 1 cup Bell pepper, diced; 1 cup Onion, chopped; 4 cloves Garlic, minced; 1 tsp Saffron threads; 4 cups Chicken broth; 3 tbsp Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Green peas; 1 loaf Baguette, sliced; 4 oz Serrano ham, thinly sliced; 4 oz Manchego cheese, sliced; 1 cup Olives, pitted; 1 cup Cherry tomatoes, halved; 1 cup Fresh basil leaves; 1 bottle Red wine; 1 cup Orange juice; 1 cup Brandy; 1 tbs Sugar; 1 unit Orange, sliced; 1 unit Lemon, sliced; 1 unit Lime, sliced; 1 cup Club soda

Inspired by Honey Salt

Time1h 30m

Serves4

Experience all the great wonders the Spanish cuisine has to offer: Paella, Pintxos, Sangria, and more!

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Ingredients

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Paella

2 cups Bomba rice

1 pound Chicken thighs, boneless and skinless

6 oz Chorizo sausage, sliced

1 pound Shrimp, peeled and deveined

1 cup Bell pepper, diced

1 cup Onion, chopped

4 cloves Garlic, minced

1 tsp saffron threads

4 cups Chicken broth

3 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Green peas

Pintxos

1 loaf Baguette, sliced

4 oz Serrano ham, thinly sliced

4 oz Manchego cheese, sliced

1 cup Olives, pitted

1 cup Cherry tomatoes, halved

1 cup Fresh basil leaves

Sangria

1 bottle Red wine

1 cup Orange juice

1 cup Brandy

1 tbs sugar

1 unit Orange, sliced

1 unit Lemon, sliced

1 unit Lime, sliced

1 cup Club soda

Method

Paella

Prepare the base

In a large paella pan or skillet, heat olive oil over medium heat. Add the chicken and cook until browned. Add chorizo, onion, garlic, and bell pepper; sauté until softened.

Add the rice and broth

Stir in the Bomba rice, saffron, salt, and pepper. Pour in the chicken broth and bring to a simmer. Do not stir once it starts to simmer.

Add seafood

After 10 minutes, add shrimp and green peas. Cook for another 10-15 minutes until the rice is tender and the liquid is absorbed.

Pintxos

Prepare the toppings

On each slice of baguette, layer Serrano ham, Manchego cheese, olives, and cherry tomatoes. Garnish with fresh basil leaves.

Sangria

Mix the sangria

In a large pitcher, combine red wine, orange juice, brandy, and sugar. Stir well until sugar is dissolved. Add sliced fruits and let it chill in the refrigerator for at least 2 hours.

Serve the sangria

Just before serving, add club soda for fizz and stir gently. Serve over ice.