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Spanish Chicken Thigh Hash
Our tested Grilled Chicken Thigh Hash: saffron, generous, and balanced with piquillo pepper....
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Cauliflower Gratin in smoked paprika and garlic
This Spanish Gratin leans on smoked paprika and garlic to do the heavy lifting. We stir-fry the Cauliflower 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 cauliflower 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 cauliflower and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
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 carrots 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 rosemary and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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