Pollastre is a Spanish dish featuring chicken breasts stuffed with Serrano ham and Manchego cheese. This version is known for its flavorful filling and a deliciously creamy paprika-infused mashed potato side, typical of Spanish cuisine. Here's how to make it at home.

POLLASTRE

Catalan style cannelloni with ground beef, Botifarra sausage, Manchego Béchamel sauce

CANELONES

Spanish Bomba rice, saffron with shrimp, calamari, mussels, squid ink & alioli

ARRÒS NEGRE

Noodle Paella with shrimp, calamari and squid ink

FIDEUÀ NEGRA

FIDEUÀ DE RABO

[Chef Nicole’s Creation] Noodle Paella, pork belly, Serrano ham, thyme, rosemary and pumpkin seeds

FIDEUÀ DE PANCETA

CROQUETAS

Spanish Bomba rice, saffron with Botifarra sausage, pork ribs and chorizo- cantimpalo sausage

ARRÒS DE MUNTANYA

PESCADITOS FRITOS

Two ground lamb sliders with caramelized onions, red wine sauce and manchego cheese

XAI BITES

Cauliflower steak with garlic butter and Marcona almond romesco sauce

COLIFLOR

Spanish Bomba rice, saffron with lobster tail

ARROZ DE LANGOSTA

GARBANZOS CON PIMIENTOS

Assortment of imported cheeses with seasonal fruit and nuts

FUSTA DE FORMATGES

ALMEJAS

Spanish omelette with eggs, potatoes, onions and topped with a tomato paprika sauce

TORTILLA DE PATATAS

Sautéed chorizo with onions and reduced with red wine

CHORIZO RIOJANO

Fried potatoes with yolky eggs along with your choice of Serrano ham or Chistorra sausage

HUEVOS ROTOS

Fried potatoes with alioli(hand made garlic mayo w/ saffron)

PATATAS CON ALIOLI

PLATO DE JAMÓN SERRANO

Spanish Bomba rice, saffron with shrimp, mussel meat & calamari

ARRÒS SENYORET

Noodle Paella, saffron with shrimp and calamari

FIDEUÀ

Arugula salad with goat cheese dressing, *walnuts, seasonal fruit & pumpkin seeds

ENSALADA DE ARUGULA

Sautéed mushroom, garlic, rosemary and thyme

CHAMPIÑONES

Breaded chicken breast, serrano ham, manchego, spiced bell pepper jam on a smoked paprika potato puree

Peel and chop the potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot, add smoked paprika, salt, and black pepper. Mash until smooth and creamy, adding olive oil if needed for consistency.

Prepare the Potato Puree

Preheat your oven to 200°C (400°F). Take the chicken breasts and season with salt and black pepper. Place a slice of serrano ham and a slice of manchego cheese on each breast. Fold the chicken over to enclose the filling.

Prepare the Chicken

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each stuffed chicken breast in flour, dip in beaten eggs, and coat with breadcrumbs.

Bread the Chicken

Heat olive oil in a skillet over medium-high heat. Fry the breaded chicken for about 4-5 minutes on each side until golden brown. Transfer to a baking dish and finish cooking in the preheated oven for about 10-15 minutes.

Cook the Chicken

On a plate, spread a generous portion of the smoked paprika potato puree. Place the cooked chicken on top and drizzle with spiced bell pepper jam. Enjoy your POLLASTRE!

Serve

Chicken breast

Serrano ham

Manchego cheese

Spiced bell pepper jam

Potatoes

Smoked paprika

Flour

Breadcrumbs

Olive oil

Salt

Black pepper

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Add the ground beef and crumbled Botifarra sausage, cooking until browned. Season with salt and pepper. Remove from heat and let it cool slightly.

Prepare the Filling

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5-7 minutes. Stir in grated Manchego cheese, nutmeg, salt, and pepper. Remove from heat once the cheese is melted.

Make the Béchamel Sauce

Preheat the oven to 180°C (350°F). Fill each caneloni tube with the meat mixture using a small spoon or a piping bag.

Stuff the Caneloni

Spread a layer of béchamel sauce on the bottom of a baking dish. Arrange the stuffed caneloni on top and cover with the remaining béchamel sauce. Sprinkle additional Manchego cheese on top.

Assemble the Dish

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling. Remove from oven and let cool for a few minutes before serving.

Bake

Garnish with chopped parsley and serve hot.

Garnish and Serve

caneloni pasta tubes

ground beef

Botifarra sausage

onion

garlic

olive oil

milk

butter

flour

nutmeg

salt

pepper

parsley

In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release the flavor.

Prepare the Saffron

In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp and calamari, and cook until shrimp are pink, around 3-4 minutes. Remove from the pan and set aside.

Sauté the Seafood

In the same pan, add the Bomba rice and stir for 2 minutes to coat in the oil and flavors. Then add the broth, squid ink, saffron with its soaking water, salt, and black pepper. Stir to combine and bring to a boil.

Cook the Rice

Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice has absorbed most of the liquid.

Simmer

After 15 minutes, add the mussels and the previously cooked shrimp and calamari to the rice. Cover and cook for an additional 5-7 minutes, or until the mussels have opened and the rice is tender.

Add Mussels

Remove the pan from heat and let it rest for 5 minutes. Serve the Arròs Negre hot, with alioli on the side.

Rest and Serve

Spanish Bomba rice

Shrimp, peeled and deveined

Calamari, cleaned and sliced

Mussels, cleaned

Squid ink

Saffron threads

Garlic, minced

Chicken or seafood broth

Alioli (for serving)

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent.

Prepare the base

Stir in the diced red bell pepper and the diced tomato. Cook for about 5 minutes until the vegetables soften.

Add peppers and tomato

Add the calamari and shrimp to the pan, cooking for another 3-4 minutes until the shrimp turn pink. Then, add the fideo noodles and stir to combine.

Incorporate seafood and noodles

Pour in the fish stock (or water), then add the squid ink, paprika, saffron, salt, and pepper. Stir well to ensure the noodles are evenly coated.

Add liquid and seasonings

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the noodles are cooked and have absorbed most of the liquid.

Cook the fideuà

Remove from heat and let it sit covered for an additional 5 minutes. Fluff the noodles with a fork before serving.

Final touches

Fideo noodles

Shrimp (peeled and deveined)

Calamari (cleaned and sliced)

Garlic (minced)

Onion (finely chopped)

Red bell pepper (diced)

Tomato (diced)

Fish stock or water

Paprika

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the oxtail pieces and brown on all sides. Remove from the pot and set aside.

Prepare the Oxtail

In the same pot, add the remaining olive oil. Sauté the chopped onion, minced garlic, and diced red bell pepper until softened, about 5-7 minutes.

Sauté Vegetables

Stir in the diced tomatoes, paprika, salt, and black pepper. Cook for another 5 minutes until the tomatoes soften.

Add Tomatoes and Spices

Return the browned oxtail to the pot. Add the chicken broth and bring to a simmer. Allow to cook for about 1 hour until the oxtail is tender.

Combine Ingredients

Stir in the saffron threads and fideo noodles. Cook for an additional 10-15 minutes until the noodles are cooked and have absorbed some of the broth.

Add Saffron and Noodles

Garnish with chopped parsley and serve hot. Enjoy your Fideuà de Rabo!

Oxtail

Onion, finely chopped

Garlic cloves, minced

Red bell pepper, diced

Tomato, diced

Chicken broth

Parsley, chopped (for garnish)

In a large paella pan or a deep skillet, heat the olive oil over medium heat. Add the diced pork belly and cook until browned and crispy, about 5-7 minutes. Remove and set aside.

Prepare the Base

In the same pan, add the onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 3-4 minutes.

Stir in the diced Serrano ham, thyme, rosemary, and tomato puree. Cook for another 2-3 minutes until well combined.

Add Ham and Spices

Add the fideo noodles to the pan and stir to coat them in the mixture. Cook for 2 minutes to slightly toast the noodles.

Incorporate Noodles

Pour the chicken stock into the pan and bring to a simmer. Allow to cook without stirring for 10-12 minutes, or until the liquid is absorbed and the noodles are tender.

Add Stock and Cook

Return the crispy pork belly to the pan, season with salt and black pepper to taste, and sprinkle with toasted pumpkin seeds. Cover and let it rest for 5 minutes before serving.

Finish with Pork Belly and Pumpkin Seeds

Pork belly, diced

Serrano ham, diced

Bell pepper, diced

Tomato, pureed

Chicken stock

Thyme, fresh

Rosemary, fresh

Pumpkin seeds, toasted

Black pepper, freshly ground

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Prepare the filling

Stir in the flour and cook for 1-2 minutes until it forms a roux. Gradually whisk in the milk until smooth. Add the shredded chicken, chopped parsley, salt, and black pepper. Cook until the mixture thickens, then remove from heat and let cool.

Combine ingredients

Once the mixture is cool, shape it into small cylinders or balls. Place them on a baking sheet lined with parchment paper.

Form the croquettes

In one bowl, beat the eggs. In another bowl, place the breadcrumbs. Dip each croquette first in the egg, then coat with breadcrumbs.

Coat the croquettes

Heat the oil in a deep frying pan over medium-high heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the croquettes

Serve hot with your choice of dipping sauce.

Cooked chicken, shredded

Milk

Butter

Eggs

Parsley, chopped

Oil for frying

In a large paella pan or skillet, heat the olive oil over medium heat. Add the Botifarra sausage, pork ribs, and chorizo-Cantimpalo sausage. Cook until browned on all sides. Remove and set aside.

Prepare the Sausages and Ribs

In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Stir in the Bomba rice and saffron threads, coating the rice with the oil and mixing well for about 2 minutes.

Add Rice and Saffron

Pour in the chicken or vegetable broth. Season with salt and black pepper to taste. Bring to a boil.

Combine Broth and Seasoning

Once boiling, reduce heat to a simmer. Add the cooked sausages and ribs back into the pan. Cover and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Add Back the Meats

Remove from heat and let the dish rest for 5 minutes. Fluff the rice with a fork and garnish with fresh chopped parsley before serving.

Pollastre

Canelones

Arròs Negre

Fideuà Negra

Fideuà De Rabo

Fideuà De Panceta

Croquetas

Arròs De Muntanya

Pescaditos Fritos

Xai Bites

Coliflor

Arroz De Langosta

Garbanzos Con Pimientos

Fusta De Formatges

Almejas

Tortilla De Patatas

Chorizo Riojano

Huevos Rotos

Patatas Con Alioli

Plato De Jamón Serrano

Arròs Senyoret

Fideuà

Ensalada De Arugula

Champiñones