This Spanish Medley leans on smoked paprika and garlic to do the heavy lifting. We crisp the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the piquillo peppers and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
Our tested Slow-Cooked Black Bean Ragu: smoky, generous, and balanced with sherry and almond....
Spanish
Members
A tapas-style take on Chicken Breast Chowder, built on smoked paprika and garlic and finished...
Spanish
Members
Weeknight-friendly Prawn Side with the sherry and almond we come back to again and again. Big...
Spanish Our tested Roasted Turkey Roast: sun-baked, generous, and balanced with sherry and almond....