Welcome to four seasons twice cooked leftover Spanish casserole.
Well when I said last month that I would be featuring lots of recipes from the inspiration of the tapas that I ate during my tapas bar crawl in Spain then I am sure you’re not surprised that I am finishing the month of August with one.
This one is based around what we ate when we did the tapas bar crawls and it was so popular it was at the majority of the places we ate at.
But what we wanted to do today was to make one that was full of Mediterranean flavours and that you could adjust with whatever leftovers you had available and also create ideas so that you could eat it all year around.
What we love most about it is that we can have it in summer as a twice baked treat yet imagine ourselves eating it in winter too just with different sides.
The Main Recipe
So let’s start with the main recipe. This is the basic recipe we use and you could have it just like this all year around or change it!
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- Pork Shoulder
- 1 Large onion peeled and diced
- 1 Red Pepper diced
- 100 g Chorizo thinly sliced
- 2 Tbsp Olive Oil
- 1 Homemade Tomato Sauce get our recipe here
- 1 Tsp Basil
- 3 Tbsp Greek Yoghurt
- 75 ml Red Wine
- The Rub:
- 2 Tsp Thyme
- 2 Tsp Parsley
- 3 Tsp Oregano
- 2 Tsp Paprika
- 1 Tsp Chilli Powder
- 1 Tsp Pork Seasoning
- 1 Tsp Mixed Spice
- Salt & Pepper
Start by making your rub. Place all the dried herbs and spices into a small bowl and mix well. Set to one side.
Place the pork in the slow cooker on the medium setting. Add the onion down the sides with the chorizo and pepper so that it will cook in the pork juices.
Rub oil into the top and sides of the pork and then massage in your rub.
Cook for four hours.
Remove the pork from the slow cooker and place on a chopping board. Also remove the fat juices from the bottom of the slow cooker and place them in the bin.
Chop up your pork into medium sized chunks and place back in the slow cooker. Add the tomato sauce, basil, Greek yoghurt and red wine. Mix well so that the meat, onion and peppers are evenly covered in the sauce. Place the slow cooker on low and cook for a further 30 minutes.
You now have your delicious basic recipe for making twice cooked leftover Spanish casserole. Though, if you were in Spain they would be calling it Patatas a la Riojana.
But the big question is how would you have it the rest of the year? Well the recipe above is EXACTLY how I have it in summer. Just because it is so hot and cooking out of the slow cooker is such little effort. Not that you want to make a lot of effort in winter, but in winter you have no issues with standing over a hot stove!
Though in summer we will always have it with a nice fresh salad that we will have made using our honey and mustard salad dressing.
Spanish Casserole In Autumn
So what is the difference between summer and autumn? Well in autumn there is a lot of traditional vegetables in season and you want something warm to go with your casserole. I also love how the red peppers make the Spanish casserole amazing so I would opt to have it with our red peppers that have been stuffed with cauliflower rice.
Cauliflower is very much in season and I find that in the summer months it can be rather expensive to get hold of, so I will wait until autumn to enjoy the best cauliflowers. Or I am all one for the freezing leftovers and when cauliflowers are in season I will bulk buy and make bags ready for cauliflower rice in the freezer.
Spanish Casserole In Winter
Now for winter all you want is that amazing comfort food that keeps you warm and makes you want more and more. We all like that feeling of snuggling up in front of a warm fire in winter with our home comforts and this combination is perfect for that.
It is where Spanish food meets the Best Of British. It works as a homemade style frugal set of dumplings and you can then have them over your casserole for some serious comfort food eating.
I also make the casserole much better so that you can have your hit of lots of seasonal food. Add potatoes, parsnips, swede, leeks and carrots to your slow cooker and have the ultimate casserole come stew.
This would also make a fantastic meal for Sunday dinner if you have family visiting. Or if you want to seriously save on food waste how about your leftover turkey instead of pork?
Spanish Casserole In Spring
In spring is that time of year when you are planting your flowers and getting ready for that warmer weather. It’s no longer as cold and you look forward to meals that you can have to give you a balance of flavours. You also still want warm food but it is more about special occasions rather than regular winter food.
That is when my garlic potatoes make a brilliant side dish. They are just like the type that we get in Spanish and Portuguese restaurants so they balance out really well with the pork and everyone always loves them. They are also really simple to make and you could make them in your Airfryer while your slow cooker is doing its last 30 minutes.