Spanish
Spanish
Sun-baked Paneer Fritters with smoked paprika and garlic
The kind of Spanish plate you make on repeat. smoked paprika and garlic, a proper crisp, and a...
Spanish · Dessert
Paneer Pudding in saffron
This Spanish Pudding leans on saffron to do the heavy lifting. We char the Paneer 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 paneer 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 paneer and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn 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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