Spicy Spanish Olives Recipes

SPICY ROASTED OLIVES

Steps:

• Preheat oven to 300 degrees F.
• In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

SPICY AMERICAN SPANISH RICE

Steps:

• Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
• Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

SPICY SPANISH RICE

Steps:

• Preheat oven to 350°. In a greased 2-qt. baking dish, combine rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake 45 minutes. , Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired.

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

20 BEST SPANISH CHICKEN RECIPES

Steps:

• Preheat the oven to 200C.
• In a large bowl, add the chicken, oregano, and paprika and season.
• In a large frying pan, cook the chicken for a couple of minutes on both sides until golden in color.
• Once the golden, transfer to a baking dish.
• Add the potatoes to the frying pan and cook, tossing regularly, for a few minutes or until golden brown in color.
• Scatter the potatoes, onions, capsicum, zucchini, and olives around the chicken in the baking dish.
• Gently pour the stock around the chicken, potatoes, and vegetables, season and place into the oven.
• Bake for 35-40 minutes, serve and enjoy.

SPICY SPANISH OLIVES

Steps:

• In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.