5 spanish style with con Recipes

chicken, cut into 8 serving pieces, olive oil, onion, chopped, red bell pepper , cut into 1/2-inch pieces, garlic cloves, minced, paprika, grain white rice, dry white wine, diced tomatoes including juice, chicken broth, crumbled saffron threads, bay leaf (not california ), frozen peas (not thawed ), pimiento-stuffed green olives, coarsely chopped, garnish: chopped fresh flat-leaf parsley

dry white bean (cannelli beans or great northern beans, pre-soaked overnight in just enough water to cover, to tende), beef stock or 2 quarts chicken broth or 2 quarts water, chorizo sausages, casing removed & sliced on an angle (sausage available at latin grocery stores), extra lean cured ham, chopped (thick-cut 1/2-inch from deli counter), pork fat (optional) or 3 slices thick slab bacon, ham hock (optional), onion, chopped, minced garlic, chopped green pepper, tomato sauce, pure spanish olive oil, chopped turnip, potatoes, peeled and chopped into 1/2-inch cubes, chopped collard greens (stems removed and cleaned well ), salt , to taste, fresh ground black pepper , to taste, sazon con azafran seasoning , to taste, sazon completo seasoning , to taste

baccala or staccafisso, boned and skin removed, extra-virgin olive oil, red onion, chopped into 1/4-inch dice, garlic, thinly sliced, dry white wine, basic tomato sauce , recipe follows, fennel seeds, hot chili flakes, polenta, quick cook-style, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste, heads fennel cut in to batons, reserve fronds, extra virgin olive oil, lemon , zested and juiced, salt and freshly ground pepper

lean country-style pork spare ribs, extra-virgin olive oil, onion, thinly sliced, chopped italian parsley, bay leaves, generous pinch ground cloves, generous pinch ground cinnamon, generous pinch ground allspice, dry red wine, ligurian or nicoise black olives, pitted, fresh basil cut into chiffonade, salt and pepper, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt, water, quick cooking polenta or yellow cornmeal, salt, extra virgin olive oil