Our tested Smoked Halloumi Side: saffron, generous, and balanced with saffron. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the saffron elements, and pat the halloumi 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 halloumi and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the manchego and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
The kind of Spanish plate you make on repeat. piquillo pepper, a proper braise, and a finish of...
Spanish Our tested Roasted Turkey Roast: sun-baked, generous, and balanced with sherry and almond....
Spanish
Members
This Spanish Stew leans on saffron to do the heavy lifting. We grill the Aubergine for real...
Spanish The kind of Spanish plate you make on repeat. sherry and almond, a proper bake, and a finish of...