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Spanish Tofu Chowder
Weeknight-friendly Tofu Chowder with the tomato and olive oil we come back to again and again....
Spanish · Breakfast
Baked Halloumi Scramble
This Spanish Scramble leans on saffron to do the heavy lifting. We bake 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 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the smoked paprika and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently 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.
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