SPAGHETTI WITH SPANISH FLAVOURS
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 10m
Number Of Ingredients 6
Steps:
- Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
- When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
- In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
- Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.21 milligram of sodium
SMOKY SPANISH MEATBALLS RECIPE
This beautiful dish comes together very quickly an in only one pot. Kids will love dipping their meatballs in the fragrant and smokey tomato sauce and then mopping up any leftovers with some fresh crusty bread.
Provided by Donna
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
- Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
- Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
- Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
- Add in the paprika and cook for a further minute until fragrant.
- Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
- Transfer to a bowl and serve immediately (see article for serving suggestions).
Nutrition Facts : Calories 557 kcal, Carbohydrate 20 g, Protein 24 g, Fat 43 g, SaturatedFat 12 g, Cholesterol 92 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPANISH SPAGHETTI WITH OLIVES
Spanish Spaghetti with Olives - a Spanish twist on your classic spaghetti with meat sauce! A quick and easy dinner the whole family will love!
Provided by Erin S
Categories Dinner Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil, and cook pasta according to the package directions.
- In a large skillet, heat olive oil over medium high heat. Add onions, and sauté for 3-5 minutes, until soft. Stir in garlic, and cook for about 1 minute.
- Add oregano and paprika; stirring to combine.
- Add the ground beef to the pan, breaking apart, and cooking until browned.
- Pour in red wine, and cook for 2-3 minutes.
- Add olives and pasta sauce and stir to combine. Let simmer for 10 minutes.
- Season with salt and pepper to taste.
- Drain pasta and toss with sauce to coat.
- Sprinkle with parsley to serve.
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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