Paneer Pudding in saffron
This Spanish Pudding leans on saffron to do the heavy lifting. We char the Paneer for real...
The kind of Spanish plate you make on repeat. piquillo pepper, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the chicken thigh 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 chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the manchego and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently 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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