Roasting pork loin in the oven is a vastly underused holiday main. Like roasted lamb leg or whole turkey, it’s sure to impress a crowd. Pork loin, however, is a deceptively easy–and affordable–one-pan meal, allowing you to enjoy the company while it roasts. 

This pork loin recipe seasons the meat with a warming blend of Spanish-inspired flavors that will make your house smell absolutely delicious. As a bonus, you can make it even easier on yourself by seasoning the pork loin the night before and letting it marinate in your fridge. Not only will it give you time to make the sides and desserts on the day-of, it will also intensify the flavors. 

Butternut squash and apples are roasted in the same pan as the pork, soaking up and contributing to the drippings. That’s right: you get your main and a side covered in just one dish! 

Ingredients for this Pork Loin Recipe

I rely on a Spanish-inspired blend of orange, garlic, rosemary, paprika, and cinnamon to add a comforting flavor to this pork loin roast recipe. Butternut squash and apples roast in the drippings for an impressive and flavorful meal. Here’s what you’ll need:

• Orange: Zest the orange to use in the seasoning, then squeeze the juice over the roast just before baking.
• Extra virgin olive oil: I like our Spanish Hojiblanca olive oil. It’s lightly bitter with a fruity apple aroma.
• Garlic: I like to mash the garlic into a paste, making it easier to spread all over the pork loin.
• Rosemary: Rosemary is aromatic with a minty, woody flavor. It’s commonly used in Spanish cuisine and is a classic pairing with pork.
• Salt and pepper: Season the pork and enhance the other flavors in the dish.
• Sweet paprika: Sweet Spanish paprika is made from dried and finely ground red peppers, adding a sweet and smoky flavor with a fruity aroma.
• Cinnamon: A touch of cinnamon adds warm complexity and complements the pork, apples, and squash. Too much could take over and risk it tasting too sweet.
• Pork loin: Choose a pork loin that’s about 3 pounds. Do not use pork tenderloin which is much smaller than pork loin. Trim the silverskin, but leave the fat cap on top.
• Butternut squash: Butternut squash has a sweet and nutty taste. You can substitute it with another winter squash if preferred.
• Golden Delicious apples: The closest to Spain’s Reineta apple is Golden Delicious. However, you can use any tart apple that won’t fall apart, like Honeycrisp or Pink Lady.

The Difference Between Pork Loin and Pork Tenderloin

While the names are confusingly similar, pork loin and pork tenderloin are two completely different cuts of meat and shouldn’t be substituted for each other.

Pork tenderloin is long, narrow, and boneless. It’s a leaner cut with little to no visible fat. It’s cooked quickly at a high temperature to ensure it stays tender.

Pork loin is broader and flatter than pork tenderloin. It can be boneless or bone-in. While it is lean, it is not as lean as pork tenderloin. It has a visible layer of fat along the top of the cut of meat called the fat cap. Pork loins are larger, serving a crowd, and can be roasted over a longer period of time.

How to Cook Pork Loin in the Oven

While you should plan on cooking pork loin in the oven for 1 1/2 to 2 hours, only about 20 minutes is hands-on. Plus, the pork is roasted with a side of squash and apples at the same time. If you have the time, season the pork the night before for better flavor. For the juiciest pork, let it rest for 15 minutes before slicing and serving. Here are the steps:

Get Ready to Roast

• Prepare the seasoning: Mince 4 garlic cloves finely on a large cutting board, then sprinkle with a pinch of kosher salt. Use the knife to press and scrape the minced garlic against the cutting board until you have a smooth paste. Transfer the garlic paste to a small mixing bowl and zest in 1 orange (save the fruit for later). Add 1 tablespoon chopped rosemary leaves, 2 teaspoons sweet paprika, 1/4 teaspoon ground cinnamon, 1/2 teaspoon black pepper, 2 teaspoons kosher salt, and 3 tablespoons olive oil. Mix into a paste.
• Season the pork: Pat a 3-pound pork loin dry with paper towels. Use a sharp knife to slide under the thin white layer of silverskin and remove it (leave the thicker layer of fat, called the fat cap, on top as it will keep the meat juicy and flavorful as it roasts). Spread the paste all over the pork loin. Set aside at room temperature while preparing the squash and apples, or refrigerate it overnight if you have the time.

Roast the Pork Loin in the Oven

• Preheat the oven: Arrange a rack in the center of the oven and preheat it to 425°F.
• Prep the squash and apples: Peel, core, and chop 1/2 a butternut squash into 1 1/2-inch pieces. Core and slice 2 golden delicious apples into 1-inch wedges. Add both to a large bowl and season with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• Roast: Set the pork loin in the center of a large roasting pan. Arrange the squash and apples around the pork. Slice the zested orange in half and squeeze the juice from half of the orange over the pork, squash, and apples. Roast for 25 minutes. Reduce the heat to 350°F and roast until the internal temperature of the pork registers 145°F, 30 to 40 minutes.
• Rest: Remove the pork from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes.
• Slice and serve: Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the roasted squash, apples, and a drizzle of the pan drippings over top.

The Best Temperature for Cooking Pork Loin

Use a meat or instant-read thermometer and cook the pork to 145°F. The number one cause of dry pork loin is overcooking it. If you’re using an instant-read thermometer, check the pork’s internal temperature after 45 minutes.

Once cooked, let it rest for 15 to 20 minutes before slicing. If you slice it too early, the juices pool out of the meat. The resting period allows the juices to reabsorb and redistribute through the meat.

How Long to Cook Pork Loin

How long a pork loin cooks will depend on its size and shape. The foolproof way to know when it’s done is to use a thermometer. 

According to the USDA, it should register 145°F. This pork loin recipe roasts at 425°F for 25 minutes and then finishes baking at 350°F until the internal temperature reaches 145°F, an additional 30 to 40 minutes. A larger roast will take more time.

Is Pork White Meat?

Because pork is classified as livestock, it is officially considered a red meat, like beef or lamb. Culinarily, though, pork is sometimes considered a white meat because it is leaner than traditional red meats and is lighter in color. Pork loin is leaner than chicken thigh but not as lean as chicken breast.

What to Serve with Roast Pork Loin

Butternut squash and apple wedges roast alongside the pork loin, providing a side without any extra effort. But if you’re looking to create a spread, you can add plenty of seasonal sides to the meal.

I always appreciate a starch that I can drizzle with the pan juices, like golden saffron rice or classic garlic mashed potatoes.

You can also start with a crisp and refreshing winter salad. This anise-scented shaved fennel salad would work well with the pork and apples. Or emphasize the citrus and rosemary with this endive salad.
For dessert, bring out more apples with this Italian apple olive oil cake or continue the citrus notes with an orange cardamom olive oil cake.

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Pork Loin with Butternut Squash and Apples

I rely on a Spanish-inspired blend of orange, garlic, rosemary, paprika, and cinnamon to add a comforting flavor to this pork loin roast recipe. Butternut squash and apples roast in the drippings for an impressive and flavorful meal. Serve with a starch for drizzling with the pan juices, like golden saffron rice or classic garlic mashed potatoes.

Course Entree

Cuisine Spanish

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 358.9kcal

Author Mark Beahm

Ingredients

• 4 garlic cloves
• Kosher salt
• 1 orange
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons sweet paprika
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly ground black pepper (divided)
• 5 tablespoons extra virgin olive oil (divided)
• 3 pounds pork loin
• 1/2 butternut squash, peeled, cored, and chopped into 1 1/2-inch pieces
• 2 golden delicious apples, cored and sliced into 1-inch wedges

Instructions

• Prepare the seasoning: Mince the garlic finely on a large cutting board, then sprinkle with a pinch of kosher salt. Use the knife to press and scrape the minced garlic against the cutting board until you have a smooth paste. Transfer the garlic paste to a small mixing bowl and zest in the orange (save the fruit for later). Add the rosemary, paprika, cinnamon, 1/2 teaspoon black pepper, 2 teaspoons kosher salt, and 3 tablespoons olive oil. Mix into a paste.
• Season the pork: Pat the pork loin dry with paper towels. Use a sharp knife to slide under the thin white layer of silverskin and remove it (leave the thicker layer of fat, called the fat cap, on top as it will keep the meat juicy and flavorful as it roasts). Spread the paste all over the pork loin. Set aside at room temperature while preparing the squash and apples, or refrigerate it overnight if you have the time.
• Preheat the oven: Arrange a rack in the center of the oven and preheat it to 425°F.
• Prep the squash and apples: In a large bowl, season the butternut squash and apple with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• Roast: Set the pork loin in the center of a large roasting pan. Arrange the squash and apples around the pork. Slice the zested orange in half and squeeze the juice from half of the orange over the pork, squash, and apples. Roast for 25 minutes. Reduce the heat to 350°F and roast until the internal temperature of the pork registers 145°F, 30 to 40 minutes.
• Rest: Remove the pork from the oven and cover the loosely with foil. Let it rest for 15 to 20 minutes.
• Slice and serve: Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the roasted squash, apples, and a drizzle of the pan drippings over top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and paprika used in this recipe.
• This is a pork loin recipe, not to be confused with a pork tenderloin recipe. Be sure to use a 3-pound pork loin (or adjust the cook times and seasonings according to the size of your loin). 
  • If you came home with a tenderloin by accident, you can still use these seasonings if you’d like but borrow the method from our pork tenderloin recipe.
• What to do with the other butternut squash half? Cube it for Fall Rotini Pasta (you can freeze the cubes and make the recipe later).

Nutrition

Calories: 358.9kcal | Carbohydrates: 14.7g | Protein: 39g | Fat: 15.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.1g | Cholesterol: 107.2mg | Sodium: 86.6mg | Potassium: 901.4mg | Fiber: 2.7g | Sugar: 7.4g | Vitamin A: 5299.2IU | Vitamin C: 21.2mg | Calcium: 46.5mg | Iron: 1.5mg

The post Roast Pork Loin with Butternut Squash and Apple appeared first on The Mediterranean Dish.

In Barcelona, the leaves don’t change colors like where I grew up in New England. Instead of looking to falling leaves to mark the passing of seasonings, I look to the street vendors. Fall feels official when they begin setting up stoves and charcoal grills for roasted sweet potatoes, chestnuts, and the Spanish-style candied almonds known as Almendras Garrapiñadas.

These cinnamon-scented candied almonds are the Spanish version of French praline. They appear just before All Saint’s Day and stay through the Christmas season, lining the major pedestrian lanes through each neighborhood, and later filling the squares with Christmas markets alongside Churros and other treats. 

The vendors caramelize the almonds right in their stalls, allowing the smell to do the advertising. They’re sweet and nutty, and the toasting nuts crackle on the stoves that warm you up as you walk by.

With a little patience, you can make candied almonds at home. You simply simmer almonds in a sugar syrup until the water evaporates and the recrystallized sugar caramelizes and coats the nuts. It fills the kitchen with the tantalizing smell of toasted almonds, caramel, and warm cinnamon. 

I like to serve them in a little bowl with a Cheese Board, or alongside a tray of desserts. They’re also perfect for bagging or jarring to gift to friends and family, or as a tasty alternative bringing the host a bottle of wine.

What is in Candied Almonds?

Just five ingredients—almonds and a few baking pantry staples—transform into a nutty, sweet and snack-able treat. Here’s what you’ll need:

• Almonds: Raw almonds with the skin are the traditional choice. Blanched almonds will also work, though some say the sugar doesn’t stick as well on blanched almonds. If you want to make this candied almond recipe extra special, use unsalted Spanish Marcona almonds if you can find them.
• Granulated sugar: Coats the almonds and caramelizes into a hard candy shell.
• Vanilla extract: Adds aroma and complements the flavors of the caramel and toasted almonds.
• Salt: I like to add a pinch of salt for a sweet and salty taste.
• Cinnamon: While not an essential addition, cinnamon makes these candied almonds irresistible. 

How to Make Candied Almonds

While this candied almond recipe only takes about 30 minutes, it does require a certain amount of patience while cooking down the syrup to prevent it from burning. Here’s how to candy almonds:

• Get ready: Line a baking sheet with parchment paper and set it next to the stove.
• Boil the syrup: In a large frying pan, combine 1 3/4 cups raw almonds, 1 cup granulated sugar, 1/2 cup water, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and (optionally) 1 teaspoon ground cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and continue to boil, stirring occasionally with a wooden spoon, until the mixture begins to thicken and the bubbles are larger and glasslike, 3 to 5 minutes.
• Reduce the syrup: Reduce the heat to low to maintain a simmer while stirring constantly with the wooden spoon. The syrup will continue to thicken while the water evaporates. Then, as the sugar begins to recrystallize, the syrup will become gritty. All of a sudden, the sugar will fully crystallize. This should take 15 to 20 minutes.
• Caramelize the almonds: Increase the heat to medium-high and stir constantly, scraping the sugar from the bottom and sides of the pan. Continue cooking until the sugar melts again, coating the almonds, 4 to 5 minutes.
• Cool. Quickly transfer the candied almonds to the parchment-lined baking sheet. Use the wooden spoon to separate the almonds. Let the almonds cool completely before serving.
• Serve or store: The candied almonds will keep for up to 2 weeks in an airtight container. If exposed to humidity they will get sticky or start to melt.

Tips for Working with Hot Sugar

Whether it’s your first time working with hot sugar or you’re the one gifting Candied Orange Peel and Turkish Delight every time a holiday rolls around, here are my tips for the best results:

• Be patient. Maintain a simmer on low heat and adjust the heat down as the syrup thickens. If you rush and increase the heat instead of evaporating the water, you’ll begin to burn the sugar and almonds.
• In the first stage, the goal is to slowly evaporate the water. Wait to caramelize the sugar until the water has evaporated completely and the sugar has recrystallized. This coats the almonds relatively evenly in the sugar and toasts the almonds without burning them.
• Use a wooden spoon. A metal utensil will heat up in the syrup, potentially burning your hand.
• Immediately separate the almonds or they’ll stick together. Work quickly, separating the almonds as best as you can before they cool too much. If you end up with some large clusters, they taste just the same. You can break them apart, or enjoy them like brittle.
• If you’re worried about burning the sugar, consider holding the cinnamon. The cinnamon makes these almonds even more irresistible, but it also turns the sugar brown. This makes it difficult to see if the syrup is caramelizing, a helpful visual cue for adjusting the burner temperature. If you haven’t caramelized sugar before, or you’re worried about burning the almonds, skip the cinnamon to make it easier until you get a feel for the process.

What to Serve with Candied Almonds

Candied almonds would be a wonderful addition to a holiday party spread. They’re a particularly welcome addition to the salty, creamy flavors of a Cheese Board. To drink, make a batch of another Christmas market staple, Mulled Wine, or festive Holiday Sangria.

If you really want to impress, go all out with a dessert platter or cookie boxes to give to loved ones with jam-filled Pizzicati, chocolate and hazelnut Baci di Dama, pine nut studded Pignoli Cookies, Candied Orange Peel, and Easy Biscotti.

Browse all Mediterranean recipes.

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Candied Almonds

This candied almond recipe isn't difficult–it just requires a close eye. Ideally, use a light colored pan so you can see the sugar change color. You're looking for a caramel color, which will wraps the nuts in a sweet, toasty coating.

Course Appetizers, Dessert

Cuisine Spanish

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 279.4kcal

Author Mark Beahm

Ingredients

• 1 3/4 cups (250g) raw almonds
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon (optional, see note)

Instructions

• Get ready: Line a baking sheet with parchment paper and set it next to the stove.
• Boil the syrup: In a large frying pan, combine the almonds, sugar, water, vanilla, salt, and cinnamon (if using). Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and continue to boil, stirring occasionally with a wooden spoon, until the mixture begins to thicken and the bubbles are larger and glasslike, 3 to 5 minutes.
• Reduce the syrup: Reduce the heat to low to maintain a simmer while stirring constantly with the wooden spoon. The syrup will continue to thicken while the water evaporates. Then, as the sugar begins to recrystallize, the syrup will become gritty. All of a sudden, the sugar will fully crystallize. This should take 15 to 20 minutes.
• Caramelize the almonds: Increase the heat to medium-high and stir constantly, scraping the sugar from the bottom and sides of the pan. Continue cooking until the sugar melts again, coating the almonds, 4 to 5 minutes. Quickly transfer the candied almonds to the parchment-lined baking sheet. Use the wooden spoon to separate the almonds.
• Serve: Let the almonds cool completely before serving.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• Storage: The almonds will keep for up to 2 weeks sealed in an airtight container. If  exposed to humidity, they will get sticky or start to melt.
• Cinnamon or no cinnamon? If you haven’t caramelized sugar before or you’re worried about burning the almonds, consider skipping the cinnamon to make it easier until you get a feel for the process. The cinnamon makes these almonds even more irresistible, but it also turns the sugar brown. This makes it difficult to see if it is caramelizing, a helpful visual cue for adjusting the burner temperature.

Nutrition

Calories: 279.4kcal | Carbohydrates: 31.9g | Protein: 6.6g | Fat: 15.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 9.9g | Trans Fat: 0.01g | Sodium: 73.3mg | Potassium: 231.6mg | Fiber: 4g | Sugar: 26.4g | Vitamin A: 1.1IU | Vitamin C: 0.01mg | Calcium: 87mg | Iron: 1.2mg

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The post Candied Almonds with Cinnamon and Vanilla (Almendras Garrapiñadas) appeared first on The Mediterranean Dish.

I’ve never understood why mussels aren’t more popular with home cooks. Sweet, tender, and milder in flavor than clams or oysters, these sleek-looking bivalves are quick-cooking, sustainably grown, high in protein, and inexpensive to boot. It’s time to give them the love they deserve, and this flavorful mussels with chorizo stew is just the recipe to do it! 

Probably the best-known way to cook mussels is to steam them in white wine. The Italian-American dish mussels marinara has also been having a moment lately. But this Spanish-influenced stew takes a heartier approach, adding carrots and red potatoes in a rich tomato broth flavored with smoky Spanish chorizo, sweet fennel seeds, and musky saffron. 

If it’s your first time cooking with mussels, don’t be intimidated. We have you covered with tips on how to buy, clean, and cook them. You’ll be an expert in no time!

Ingredients for this Mussels with Chorizo Recipe

Here’s what you’ll need to make this fragrant saffron stew:

• Extra-virgin olive oil: You’ll need only a tablespoon of high-quality extra-virgin olive oil to saute the chorizo, aromatics, and spices and bring out their flavor. Find our favorite Mediterranean olive oils at our shop.
• Smoked Spanish chorizo: Just a small amount of this dry-smoked cured sausage goes a long way to add smoky, rich flavor to the stew. (See the Difference Between Spanish and Mexican Chorizo below.) 
• Shallots: With a sharp, peppery flavor that’s often described as a cross between onions and garlic, shallots become mellow and sweet when gently sauteed. 
• Carrot: Earthy carrots add sweetness to the flavor of the broth.
• Garlic is my go-to for adding sharp, pungent flavor to stews.
• Fennel seeds: With a licorice-like flavor, these pale green seeds are often paired with seafood. Here, we lightly crush them in a mortar and pestle to release their flavor.
• Saffron: It’s hard to describe the magic of saffron. Subtly sweet and earthy, it adds a lovely golden color to everything it touches. A small pinch is all you need to bring a vibrant Mediterranean flavor.
  • READ MORE: What is Saffron? An Essential Guide
  • TRY IT: Find our favorite Moroccan saffron at our spice shop.
• White wine: Adds a note of acidity and fruity flavor to the stew, while the alcohol evaporates away.
• Red potatoes: Bulk up this stew and turn it into a satisfying main course.
• Canned crushed tomatoes’ slightly acidic flavor cuts the richness of the mussels, forming the base of this stew.
• Mussels: Mild and briny, these black bivalves are easy to prepare and cook up quickly. 
• Kosher salt and freshly ground pepper: Taste the stew before adding salt. Because both the canned tomatoes and mussels are salty, you may not need much more than a small pinch. Pepper is optional, too, but I never regret a few turns of the pepper mill.
• Parsley adds a hint of freshness and color to the stew.

Ingredient Spotlight

Mussels can be intimidating, but there are a few simple ways to make sure you’re not only getting the freshest product but also making the most it. Here are my quick tips:

Buying

• Ask your fishmonger when the mussels were harvested, or check the tag for a best-by date. 
• Look for tightly closed, shiny, black shells. Choose smaller mussels if possible, as they have better texture and flavor, and are easier to eat in one mouthful!
• They should smell like the fresh ocean, not ammonia. 

Storing

• Mussels are alive until you cook them. Never store mussels in a sealed bag, as this can suffocate them.
• Keep them in an open container or mesh bag, covered with a damp cloth or paper towel. 
• Store in the coldest part of your refrigerator. 
• To keep them extra fresh, place them in a colander set inside a bowl filled with ice or an ice pack. Be sure to drain any melted water as it accumulates. 
• Use within 24 hours or if you know they are super fresh you can stretch it to 48 hours. 

Prepping

• Before cooking, rinse the mussels in cold, running water, but do not submerge them in water. 
• To remove the “beards,” the stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. If they are slippery, gripping them with a paper towel can help. You can also use a sharp paring knife to trim the beards.
• Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.
• Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

The Difference between Spanish and Mexican Chorizo

While Spanish and Mexican chorizo share a name, that’s where the similarity ends. Mexican chorizo is made with ground, raw pork, and flavored with cumin, chilies, and red wine vinegar. It needs to be cooked before eating. It’s delicious in many traditional Mexican dishes, but not a good match for this stew.

Spanish chorizo, while also made from pork, is a dry-smoked sausage flavored with smoked paprika, herbs, garlic, and white wine. It can be sliced and eaten uncooked. It adds an intense, smoky flavor to potatoes, rice, eggs, and seafood in traditional Spanish recipes. 

How to Make this Mussels with Chorizo Recipe

The best part about mussels is there’s no shucking or peeling involved, but I do like to discard about half of the shells just before serving. That way the stew is not only good-looking, but it’s also enjoyable to eat. Here are the steps: 

• Prep your ingredients. Finely dice 1 shallot and 1 carrot. Cut 1 pound of red potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Dice 3 ounces of Spanish chorizo. 
• Saute the chorizo and aromatics: In a large saucepan, heat 1 tablespoon olive oil over medium-low. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds. 
• Add spices and white wine: Lightly crush 1/2 teaspoon fennel seeds in a mortar and pestle and add to the pan. Add 1/4 teaspoon (about 1 pinch) saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add 1/2 cup white wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, 1 (14.5 oz) can of crushed tomatoes, and 2 cups of water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse 1 1/2 pounds of mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Swaps and Substitutions

This mussels and chorizo stew has a distinctly Spanish-style flavor, but you can tweak it according to your preferences. Some ideas:

• Mussels: I love the flavor of mussels, but I’ll admit they can be an acquired taste and aren’t always popular with kids. If you want to take the slow road to mussel appreciation, substitute half of the mussels with peeled and deveined raw shrimp, cod, or another firm, white-fleshed fish. 
• Chorizo: Portuguese linguica, or Louisiana-style andouille sausage are other good options that add smoky flavor.
• Saffron: Stir in a few teaspoons of chopped fresh thyme leaves just before serving.
• Wine: If you avoid alcohol, you can substitute it with seafood or chicken stock and a squeeze of lemon to taste.

What to Serve with Mussels with Chorizo 

This hearty stew won’t leave you hungry, so I would keep the sides light. Try it with a simple green salad like our Lemon-Parmesan Salad, which comes together in five minutes flat.

For something slightly more substantial, try this Radicchio Salad, piled with pears, orange, and walnuts. Lightly toasted baguette slices are great for dipping in the broth. And if you’re serving company, might I suggest a glass of crisp Albarino or rosé?

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Mussels with Chorizo in a Fragrant Saffron Stew

With smoky chorizo, sweet fennel, briney mussels, and aromatic saffron this simple stew boasts big flavor in just about 30 minutes. Serve with lightly toasted baguette slices are great for dipping in the broth.

Course Entree

Cuisine Spanish

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 260kcal

Author Abigail Chipley

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 ounces Spanish smoked chorizo, diced
• 1 large shallot, finely diced (about 1/2 cup)
• 1 medium carrot, peeled and diced
• 2 garlic cloves, minced
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon saffron threads
• 1/2 cup white wine
• 1/2 pound red baby potatoes, cut into 1/2-inch pieces
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups water
• 1 1/2 pounds mussels
• Kosher salt
• Freshly ground pepper
• 1/4 cup chopped parsley

Instructions

• Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds.
• Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and saffron used in this recipe.
• Be sure to use Spanish chorizo. It’s cured and can therefore be eaten uncooked. Mexican chorizo, while delicious in many traditional Mexican dishes, is made of raw ground pork and is therefore not a good match for this stew.

Nutrition

Calories: 260kcal | Carbohydrates: 19.7g | Protein: 15.9g | Fat: 10.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37.6mg | Sodium: 358.9mg | Potassium: 751.2mg | Fiber: 2.7g | Sugar: 3.4g | Vitamin A: 3150.4IU | Vitamin C: 30.6mg | Calcium: 72.5mg | Iron: 5.4mg

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When I first arrived in Barcelona years ago, I lived in a homestay with an elderly couple, Maria and Josep. Each night, Maria would cook us a three-course dinner. She had a rotation of dishes she’d cooked for decades, her hands working by muscle memory: Stuffed Tomatoes or eggplant, orange duck, and these albóndigas (Spanish meatballs).

These meals quickly became a comfort food for me as I adjusted to life in the Mediterranean. I often watched or helped her cook so I could learn how to make them on my own. The meatballs in particular have been my favorite since leaving their apartment. Together with Maria’s sauce, they’re unctuous, savory, and comforting. As a university student, I’d make a large batch to eat after class with steamed Brown Rice throughout the week.

The albóndigas are simply seasoned with garlic, onion, and parsley, but because of the milk-soaked bread, they’re soft and tender. Meatballs are served with a tomato sauce in many parts of Spain. In Catalonia, they simmer in a rich sauce made with chicken stock that’s thickened with picada, a Catalan paste made with fresh parsley, aromatic saffron, and toasted almonds.

Albóndigas (Spanish Meatball) Ingredients

These meatballs have comforting Spanish flavors from easy-to-find ingredients and an aromatic boost from saffron, garlic, and parsley. Here’s what you’ll need:

For the Meatballs

• Bread: Soaking bread in milk, called a panade, adds lots of moisture to the meatballs and a lighter texture. Historically, it also helped expensive meat go further.
• Milk: Softens the bread to make the panade. I use whole milk, but 2% will also work.
• Ground beef: I use 85% to 90% lean beef. The panade prevents tough meatballs even when using leaner beef.
• Onion: I grate the onion through the largest holes on a box grater over a bowl or plate. The small pieces prevent the meatballs from falling apart like larger pieces of onion would. I add everything, the grated onion, pulp, and juice.
• Garlic: Adds a sweet and aromatic flavor to the meatballs.
• Egg: Helps bind the meatball mixture together.
• Parsley: Flat leaf parsley adds a fresh, herbaceous flavor.
• Olive oil: I use olive oil to brown the meatballs and prevent them from sticking to the pan. After browning the meatballs I drain some of the oil and use the rest for the sauce.
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• All purpose flour: The meatball mixture is soft and can stick to the pan. I prefer to coat the meatballs with flour before browning them to prevent them from sticking. The flour also helps thicken the sauce.
• Salt and pepper: Enhance the flavor.

For the Sauce

• Onion, garlic, and tomato: Together they make a sofrito, the aromatic base of the sauce.
• White wine: Dry white wine adds acidity and complexity to the sauce. To make it alcohol-free, substitute with more chicken stock.
• Chicken stock: Adds richness and flavor in the sauce. You can make your own or use a low-sodium store bought option. 
• Parsley, almonds, and saffron: These are finely chopped in a food processor to form the picada, a Catalan flavor-enhancer and sauce thickener.
• Salt and pepper: Bring out the flavors in the sauce.

What is a Picada?

Picada is a traditional Catalan technique for flavoring and thickening a sauce or stew. While it can be made from other ingredients, it’s usually a blend of almonds, parsley, saffron, and garlic that’s ground in a mortar and pestle.

I usually skip the mortar and pestle and pulse everything in a food processor until they’re very finely chopped. In this recipe, I skipped the garlic because I added the garlic to the sofrito instead.

I was surprised the first time I tried the technique how nicely it thickened the sauce. Because it’s added at the end of cooking, the parsley doesn’t lose its fresh, green flavor. In most recipes, I steep the saffron in hot water or broth to extract the most flavor, but using it in the picada adds a more subtle bitterness and complexity to the sauce.

How to Make Albóndigas (Spanish Meatballs)

These meatballs take just over an hour and cook in one pan on the stovetop. Brown the meatballs and set them on a paper towel-lined plate to drain while you make the flavorful sauce in the same pan. Here’s how to make them:

Make the Albóndigas (Spanish Meatballs)

• Soak the bread. Tear 3 slices of white bread into small pieces and add them to a large mixing bowl. Pour 1/2 cup milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Meanwhile, prep the aromatics. Grate 1 yellow onion into a shallow bowl to reserve its juice. Mince 2 garlic cloves. Ready yourself 1/4 cup chopped parsley.
• Make the meatball mixture. To the bowl with the bread mixture, add the onion and its juice, garlic, parsley, 1 1/2 pounds ground beef, and 1 large egg. Season with 1 teaspoon kosher salt and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying. Set them in your refrigerator while you prepare the remaining ingredients. 

Sear, then Simmer

• Get the sauce aromatics ready. Finely chop 1 yellow onion. Mince 4 garlic cloves. Ready yourself 1/4 cup fresh parsley. 
• Fry the meatballs. Heat 1/4 cup olive oil in a large skillet over medium-high. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in 1 cup canned crushed tomatoes and season with 1/2 teaspoon salt. Cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• While the tomato reduces, make the picada. Pulse the parsley, 1 tablespoon roasted unsalted almonds, and a pinch of saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour 1/2 cup white wine and 1 cup chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

What to Serve with Spanish Meatballs

When serving the albóndigas as a tapa, I always have bread or Pan con Tomate on the side to mop up the sauce. A cold glass of Sangria or Tinto de Verano is an extra special touch if I’m having friends over.

As a meal, Spanish meatballs are usually served over rice. I prefer Brown Rice, but sometimes I make Saffron Rice for a treat. A simple side salad, like this Lemon Parmesan Lettuce Salad, makes an easy and refreshing starter.

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Albóndigas (Spanish Meatballs)

These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share (perhaps with cold glasses of White Sangria), or make into a meal with rice or your favorite grain.

Course Appetizer, Entree

Cuisine Spanish

Diet Low Lactose

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 as a tapa, 4 as a main

Calories 401.8kcal

Author Mark Beahm

Ingredients

For the Spanish Meatballs

• 3 slices white bread (about 2 ounces), crusts removed
• 1/2 cup milk
• 1 1/2 pounds ground beef (85% to 90% lean preferred)
• 1 yellow onion, grated
• 2 garlic cloves, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• All purpose flour, for coating
• 1/4 cup extra virgin olive oil

For the Catalan-Style Saffron Sauce

• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup canned crushed tomatoes or grated fresh tomatoes
• 1/2 teaspoon salt
• 1/4 cup fresh parsley
• 1 tablespoon roasted unsalted almonds (about 10 to 12)
• 1 pinch saffron (12 to 15 threads)
• 1/2 cup white wine
• 1 cup chicken stock

Instructions

• Soak the bread. Tear the bread into small pieces into a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes, then give the mixture a stir to form a paste.
• Make the meatball mixture. To the bowl with the bread mixture, add the beef, onion and its juice, garlic, egg, parsley, salt, and a generous grind of black pepper. Gently mix by hand until everything is combined. The mixture will be soft.
• Roll the meatballs. Portion the meatballs with a 1-ounce cookie scoop, or 2 tablespoons. Roll them in the palms of your hands to shape them into balls about the size of a golf ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making about 28 meatballs.
• Sprinkle the flour over the meatballs and roll them to coat. This helps prevent them from sticking and falling apart while frying.
• Fry the meatballs. Heat the olive oil in a large skillet over medium-high heat. Line a large plate with paper towels and set near your stove. Once the oil is hot, add half the meatballs and cook, turning occasionally, until browned all over, about 10 minutes. Drain the seared meatballs on the paper towel-lined plate. Repeat with the remaining meatballs.
• Drain the pan. Carefully discard all but 2 tablespoons of the fat from the pan. Keep any browned bits stuck to the pan to add flavor to the sauce, but remove any larger black pieces. Return the pan to medium-high heat.
• Make the sofrito. Add the onions and sauté until softened and beginning to caramelize, about 5 minutes. Add the garlic and sauté just until softened, about 1 minute. Pour in the tomato and salt and cook until the tomato reduces and the pan is almost dry, about 5 minutes.
• Make the picada. While the tomato reduces, make the picada. Pulse the parsley, almonds, and saffron in a food processor with the blade attachment until very finely chopped, but not quite a paste.
• Finish the sauce. Pour the wine and chicken stock into the sofrito and stir to combine. Nestle in the meatballs in a single layer. Sprinkle the picada into the sauce and gently swirl the pan to mix slightly. Reduce the heat to medium and let the meatballs simmer in the sauce as it thickens for 5 to 10 minutes.
• Serve. Serve meatballs as a tapa with crusty bread for soaking up the sauce, or over steamed rice for a more substantial meal.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• For a gluten-free option: Simply substitute gluten-free bread and flour. 
• To make the sauce alcohol-free: Substitute with more chicken stock.

Nutrition

Calories: 401.8kcal | Carbohydrates: 16.2g | Protein: 28g | Fat: 23.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.7g | Cholesterol: 103.4mg | Sodium: 805mg | Potassium: 691.3mg | Fiber: 2.1g | Sugar: 5.4g | Vitamin A: 581.6IU | Vitamin C: 14mg | Calcium: 111.9mg | Iron: 4.3mg

Finish with a drizzle of Spanish Extra Virgin Olive Oil

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