A tapas-style take on Aubergine Bowl, built on saffron and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the saffron elements, and pat the aubergine 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 aubergine and char 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 green beans 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.
Spanish
Members
The kind of Spanish plate you make on repeat. smoked paprika and garlic, a proper stir-fry, and...
Spanish This Spanish Salad leans on piquillo pepper to do the heavy lifting. We sear the Chicken Breast...
Spanish This Spanish Bowl leans on sherry and almond to do the heavy lifting. We smoke the Chickpea for...
Spanish
Members
The kind of Spanish plate you make on repeat. piquillo pepper, a proper grill, and a finish of...