Spanish
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Spanish
Pan-Seared Salmon Pilaf
This Spanish Pilaf leans on saffron to do the heavy lifting. We sear the Salmon for real depth,...
Spanish · Side
Smoked paprika and garlic Halloumi Side
This Spanish Side leans on smoked paprika and garlic to do the heavy lifting. We roast the Halloumi for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the smoked paprika and garlic 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 roast 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 broccoli 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.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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