Spanish
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Spanish
Spanish Aubergine Skewers
The kind of Spanish plate you make on repeat. tomato and olive oil, a proper sear, and a finish...
Spanish · Dessert
Spanish Turkey Galette
This Spanish Galette leans on smoked paprika and garlic to do the heavy lifting. We char the Turkey 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 turkey 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.
Turn up the heat and add the turkey. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the saffron and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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