Jeffrey Saad’s Global Kitchen: Recipes Without Borders

Spain is located at the center of a culinary and geographic crossroads. It is a giant peninsula that is surrounded by the Atlantic Ocean and the Mediterranean Sea and bordered by two countries. Its eastern borders are unmistakably European, and from its southernmost point you can practically touch North Africa. Long before King Ferdinand sent Christopher Columbus to establish a sea route to India (for spices, of course), people were crossing Spain’s borders and food has been its lingua franca. No wonder its cuisine is a mélange of Mediterranean, Middle Eastern, and European flavor profiles.

My travels in Spain are always centered around food. I begin an average day with a big wedge of aged Manchego whacked off a giant cheese wheel. From there, it’s all about tasty tapas (finger foods with attitude): fleshy, sea-infused sardines and grilled octopuses, smoked chorizo and jamón serrano (Spain’s version of prosciutto, only richer, meatier, saltier, and sweeter), golden saffron paellas, and fantastically fresh, tomato-packed gazpachos. And many dishes infused with the fire-red radiance of smoked paprika. Spain’s flavor profile is roasted, sweet, savory, and smoky. In these few pages I bring you some of my favorite dishes from a land whose residents sit down for dinner long after most Anglo-Saxons have turned off their bedside lamps.

CHILES See this page.

FLAT-LEAF PARSLEY (also known as Italian parsley) is far more than a garnish; its deep green leaves pack more flavor than the curly parsley used to decorate finished appetizers and entrées. This supernova of freshness is used to enhance everything from meat, fish, eggs, and veggie dishes to stews, soups, and sauces.

GARLIC is a fundamental element of so many dishes and has a folkloric past (vampires beware!). Called the “stinking rose,” garlic’s nutty, onionlike flavor attributes vary depending on how you cook the garlic, but the garlic flavor is as basic and vital as salt. And like salt, it’s important to use just the right amount of this potent ingredient to bring the flavors together without overpowering the other elements of a dish.

SAFFRON See this page.

SMOKED PAPRIKA is a mighty but misunderstood spice. Long appreciated as a garnish for deviled eggs, smoked paprika actually makes the best barbecue—chile and heat all in one. Today, smoked paprika is essentially a powder of dried red chiles, but back in the day, Spaniards created this spice by smoking chiles over wood. Anything you cook with smoked paprika smells and tastes as if you pulled it out of a brick oven. It comes sweet or hot, so pick your pleasure, and is ideal for use in eggs and rice dishes—or anytime you want to add a smoky, subtle heat.

THYME See this page.

PAN Y TOMATE TAPAS

You can’t walk into a Spanish bar without finding a variation of this classic tapa. The porous bread literally soaks up the intense savory flavors of garlic and sun-ripened tomatoes. The addition of Manchego is my twist and not typical in Spain. This awesome snack or party food is ultraflexible: Add different cheeses or thin slices of leftover meat, olives, or vegetables you might have and customize your tapas. You can also top these tapas with a bit of prosciutto or jamón serrano for even more flavor. Anytime I have a really ripe tomato sitting on the counter staring at me (and never store tomatoes in the fridge; refrigeration makes them spongy), I make pan y tomate.

SERVES 4

Loaf of rustic bread

3 garlic cloves

2 ripe tomatoes

2 tablespoons extra virgin olive oil

½ cup shredded Manchego cheese

⅓ cup roughly chopped fresh flat-leaf parsley

1 | Cut the bread into 8 slices ½ inch thick and 5 inches long—or similar, depending on the size of your loaf. Grill the bread in a panini press or toast in a toaster. Remove to a large plate.

2 | Rub each slice with garlic. Discard the leftover garlic.

3 | Cut the tomatoes in large wedges and rub them across the top of the bread. Drizzle the bread with the olive oil. Garnish with the Manchego and parsley. Serve on a platter.

FLAVOR SECRETS

The absolute key to this dish is very ripe, sweet tomatoes. You want their juices to explode when you rub the tomatoes across the hot, crispy bread. If you can’t find ripe tomatoes, you can use canned plum tomatoes, but be careful not to soak the bread too much.

COD TAPAS WITH RED BELL PEPPER AND ALMOND PUREE

I had a variation of this tapas in a bar in San Sebastián: tender morsels of salt cod rehydrated to perfection and topped with slivers of fried chiles and onions, olives and anchovies. The red bell pepper and almond puree, my personal spin, ups the ante a bit. I use regular cod to save the time of rehydrating salt cod. This dish is a great addition to a tapas spread or accompaniment to a Tortilla Español. These are great served at room temperature. This is enough for 8 people to have a couple tapas. Adjust based on how many other tapas or appetizers you are serving.

SERVES 4 TO 8

½ tablespoon olive oil, plus more to taste

½ cup thinly sliced red bell pepper

¼ cup skinless slivered almonds

½ teaspoon roughly chopped garlic

½ teaspoon kosher salt, plus more for seasoning

½ teaspoon smoked paprika

½ teaspoon dried thyme

½ cup chicken stock

1 pound thick cod or whitefish

¼ cup water

16 small baguette rounds

1 cup canola oil

½ pasilla chile or other green chile of your choice, thinly sliced

½ yellow bell pepper, thinly sliced

1 | In a medium pot over medium heat, add the olive oil. Once the oil is hot, add the red bell pepper and almonds. Stir and cook until golden, about 2 minutes. Add the garlic, salt, paprika, and thyme. Stir just to bring out the aroma of the garlic. Add the chicken stock. Bring to a boil, then lower the heat to just under a simmer and cook for 5 minutes. Transfer the mixture to a blender and puree until smooth. Set aside.

2 | In a medium nonstick skillet over medium heat, add a touch of olive oil. Once the oil is hot, add the cod. Sprinkle with a touch of salt. Add the water to the pan, cover, and cook the cod until done. (When you can push a spoon against the top of the cod and it separates, it is done.) Make sure to keep the heat below a boil. You want to gently steam the cod so it stays tender.

3 | Toast the baguette rounds to golden in a panini press, toaster, or broiler. Lay on a platter.

4 | In a small pot, add the canola oil and heat to 350°F on a frying thermometer, or until a chile dropped into the oil sizzles. Add the sliced pasilla and the yellow bell pepper to the hot oil in two separate batches. Fry for about 3 minutes, until golden. Remove with a slotted spoon and drain on paper towels. Sprinkle with a touch of salt.

5 | To assemble the tapas, spread a small spoonful of the red pepper puree on each baguette round. Break the cod apart and place on the puree. Top the cod with the fried chile and yellow bell pepper. Serve immediately.

FLAVOR SECRETS

I like the heat of the pasilla chile, but you can use a green Anaheim or regular green bell pepper for a milder heat. There is a huge array of chiles that come in many flavors and degrees of heat. The capsaicin in them produces endorphins, which is why spicy food is known to improve a sense of well-being as well as provide a delicious kick to food.

SPANISH STUFFING WITH CHORIZO AND TOASTED ALMONDS

This is stuffing with a Spanish attitude. The flavor-packed oils of pancetta, almonds, and chorizo roast together and melt into their own sauce. Caraway seeds add a floral, earthy perfume. The almonds give it crunch. And the smoked paprika lights up the dish with its brick-red hue and fire-roasted flavor. Leftover stuffing can be sautéed and enjoyed with an egg or a side salad for a meal that is both gorgeous and delicious.

SERVES 8

1 sourdough baguette

2 large egg yolks

1 teaspoon smoked paprika

½ teaspoon kosher salt

⅓ cup roughly chopped pancetta or bacon

½ cup skinless slivered almonds

⅓ cup chorizo sausage (raw or cured and chopped)

1 teaspoon caraway seeds

2 tablespoons unsalted butter

2½ cups chicken stock

1 | Cut or tear the baguette into 1-inch cubes.

2 | If you’re cooking the stuffing right away, preheat the oven to 400°F.

3 | In a large bowl, combine the egg yolks, paprika, and salt. Set aside.

4 | In a large skillet over medium heat, cook the pancetta until it begins to brown. Add the almonds and chorizo. Stir occasionally and continue cooking until all is evenly golden, about 2 minutes. Add the caraway seeds and cook for 1 more minute to toast the seeds. Turn off the heat and allow to cool briefly. Stir into the egg mixture.

5 | In the same pan over medium heat, melt the butter and add the bread cubes. Stir the bread cubes until they’re evenly coated and cook until slightly golden. Remove the bread from the pan and add to the egg mixture. Transfer the entire mixture to a broiler-proof baking dish large enough so that the stuffing fits in one even layer.

6 | If you are making this ahead of time, cover the mixture and refrigerate it until you are ready to cook. Then follow the procedure below.

7 | Pour the chicken stock over the mixture. Cover the baking dish with aluminum foil and bake for 30 minutes, or until all of the liquid is absorbed. Turn the oven to broil and take the foil off the dish. Broil until the top is golden brown. Serve.

CRUSTLESS SWEET ONION AND POTATO SPANISH TART (TORTILLA ESPAÑOL)

Here’s a staple on almost every Spanish tapas bar—and it’s all about simplicity. Creamy, light sautéed potatoes soaked with a full-flavored olive oil and onions come together in a sweet tart. Tortilla Español is delicious as a snack or as a simple main course, served with salad and a glass of white wine.

SERVES 6

4 russet potatoes

¾ cup extra virgin olive oil

3 cups thinly sliced Vidalia or yellow onions

4 large eggs

1 teaspoon smoked paprika

2 teaspoons kosher salt, plus more for seasoning

1 cup sliced Roma tomatoes or tomatoes of your choice

½ cup fresh flat-leaf parsley, trimmed of large stems

1 | Peel the potatoes and cut into ⅓-inch-thick slices. If the peeled potatoes will sit for more than a few minutes, keep them in water to prevent browning. Make sure to dry them well before cooking.

2 | In a large nonstick skillet over medium heat, add ¼ cup of the olive oil. Once the oil is hot, add as many potatoes as will fit in one layer. Stir the potatoes well to evenly coat them with oil. (Manage the heat, manage the spud: You want the heat high enough to cook the potatoes, but low enough so they don’t get brown or crispy. The potatoes should finish very lightly golden and soft. Move the potatoes around, adjusting for hot spots in the pan. If you’re comfortable managing two pans at a time, the process will go faster.)

3 | Cook until barely golden on one side and flip to the other side. Cook until fork-tender. Pour the potatoes and oil into a strainer set over a plate. Save the oil that strains off. Once the potatoes are drained, transfer them to a bowl. Repeat until all the potatoes are cooked. Use the remaining ½ cup olive oil as well as the olive oil that gathers under the strainer for each of the next batches of potatoes.

4 | Once all the potatoes are cooked and drained, return the reserved oil to the same pan and add the onions. Cook until soft and slightly golden, about 5 minutes. Drain off the oil and add the onions to the bowl of potatoes.

5 | In a large bowl, whisk together the eggs, paprika, and salt. Add the potatoes and onions and mix well. Be careful not to break up the potatoes too much.

6 | Add the mixture back into the same nonstick skillet and set over medium heat. Press the mixture down into the pan with a spatula; press down firmly enough so that the mixture forms the shape of the pan. Cook until the bottom is golden, about 6 minutes. Smell close to the pan to make sure it is not burning. Remove from the heat and place a large plate over the pan. Carefully flip the pan over so that the potato goes onto the plate. Place the pan back over the heat and slide the potato mixture back into the pan. Now the golden side is up and you are browning the other side. Cook until the bottom is golden and the mixture is set, about 6 minutes. Remove from the heat. Use the plate to flip the potatoes over once more, but this time, leave the potatoes on the plate.

7 | Salt the tomato slices and use them to garnish the potatoes. Garnish with the parsley. Slice the Tortilla Español into small wedges and serve immediately.

ROASTED RED PEPPER SOUP WITH SHERRY AND TOASTED MARCONA ALMONDS

Sherry and almonds are a classic wine and food pairing. By reducing the sherry down with the toasted almonds, the flavor in this soup becomes intriguingly complex. The sherry adds a unique woody, aged flavor that balances brilliantly with the almonds, while the paprika accentuates the bell pepper flavor, creating a velvety pureed delight.

SERVES 4

1½ tablespoons olive oil

1½ cups finely chopped red bell pepper

1 cup chopped shallots

½ cup skinless slivered Marcona almonds

1 cup dry sherry

1 cup tomato puree or chopped canned tomatoes

2 cups chicken stock

1 tablespoon smoked paprika

1½ teaspoons kosher salt

2 tablespoons roughly chopped fresh flat-leaf parsley

1 | In a medium pot over medium-high heat, add the olive oil. Once the oil is hot, add the red bell pepper, shallots, and almonds. Keep an eye on the heat and stir frequently to get a golden color without burning. Sauté until evenly golden, about 5 minutes.

2 | Add the sherry and simmer until fully absorbed. Add the tomato puree, chicken stock, paprika, and salt. Cover and simmer over low heat for 20 minutes.

3 | Remove the pot from the heat and allow to cool. Transfer the mixture to a blender and puree until smooth, or keep the soup chunky if you like the texture. Strain the pureed soup if you want it silky smooth.

4 | Ladle the soup into bowls and garnish with the parsley.

OVEN-DRIED TOMATO GAZPACHO WITH PAPRIKA-TOASTED BREAD CUBES AND SAFFRON SOUR CREAM TOPPING

Cold and soup are not two words you’d normally put together, unless you’re talking about classic Spanish gazpacho. Gazpacho brings the freshest vegetables together in a refreshing soup to cool you down on a hot day. The smoked paprika in the bread cubes accentuates the bell peppers and tops off the sour cream with color and depth of flavor.

SERVES 4

GAZPACHO

1 tablespoon extra virgin olive oil

½ cup roughly chopped red onion

½ cup roughly chopped celery

1 tablespoon roughly chopped garlic

1 teaspoon smoked paprika

¼ cup freshly roasted red bell pepper (canned or jarred optional)

2 cups canned plum tomatoes

2 cups water

¼ cup roasted yellow bell pepper, roughly chopped

¼ cup roasted green Anaheim chiles, roughly chopped

½ cup oven-dried tomatoes, cut into thirds (see this page)

½ cup peeled and roughly chopped cucumber

1 teaspoon kosher salt

BREAD CUBES

2 cups cubed rustic bread (1-inch cubes)

½ teaspoon smoked paprika

Pinch of kosher salt

1 teaspoon finely chopped garlic

2 tablespoons olive oil

SAFFRON SOUR CREAM

¼ cup sour cream

1 teaspoon saffron water (see Flavor Secrets)

Pinch of kosher salt

1 | First, prepare the gazpacho. In a medium pot over medium heat, add the olive oil. Once the oil is hot, add the red onion, celery, and garlic. Cook until slightly golden and soft, about 3 minutes. Add the paprika and stir briefly to toast the spice. Add the roasted red bell pepper, plum tomatoes, and water and bring to a boil. Turn down the heat to low, cover the pot, and cook for 15 minutes. Allow to cool slightly. Transfer to a food processor and puree until slightly chunky.

2 | Pour the puree into a large bowl. Once the puree is cool, stir in the yellow bell pepper, Anaheim chile, oven-dried tomatoes, cucumber, and salt. Refrigerate until very cold.

3 | Preheat the oven to 400°F.

4 | To prepare the croutons, in a bowl, toss the bread cubes with the smoked paprika, salt, garlic, and olive oil. Spread on a sheet pan and toast until golden and crispy, about 2 minutes per side. Set aside to cool.

5 | Next, prepare the saffron sour cream. Pour the sour cream into a small bowl. Stir in the saffron water and salt. Refrigerate for 30 minutes.

6 | Ladle the soup into bowls. Ten minutes before serving, put 3 croutons in each bowl of soup so they start to absorb the soup and soften. They will be crispy and chewy on top and soft on the bottom. Place spoonfuls of the sour cream on top.

Oven-Dried Tomatoes

Preheat the oven to 275°F. Rub 1 tablespoon of olive oil onto a sheet pan. Slice 6 Roma tomatoes (or tomatoes of your choice) into ⅓-inch-thick slices and lay on pan. Drizzle with 2 tablespoons of olive oil and place in oven. Cook until slices have shrunk to ⅓ of their original thickness (about 4 hours). Allow to cool to room temperature. Store covered in the refrigerator for up to 5 days.

SPANISH GRILLED CHEESE SANDWICH WITH SMOKED PAPRIKA SALSA

In this Global Kitchen version of an American favorite, grilled cheese is taken to a new level. Smoked paprika adds a burst of fire-roasted chile flavor to the rich, creamy cheeses. Whole-leaf parsley adds a fresh grassy bite, and sherry vinegar and lemon juice impart a bright, cleansing acidity.

SERVES 4

½ cup finely chopped shallots

1 cup whole parsley leaves

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

1½ teaspoons smoked paprika

5 ounces Manchego cheese

5 ounces fontina cheese

2 ounces white cheddar cheese

8 slices white bread

2 tablespoons unsalted butter, at room temperature

⅓ cup roughly chopped fresh flat-leaf parsley (optional)

1 | To make the salsa, in a medium bowl, mix together the shallots, parsley leaves, sherry vinegar, lemon juice, salt, and paprika. Mix well and let sit for at least 20 minutes before serving.

2 | Grate the Manchego, fontina, and white cheddar cheeses into a bowl and mix together.

3 | Lay 4 bread slices out and top each with about 1½ ounces (by weight) of the grated cheese. Spread 1 tablespoon of the salsa evenly across the cheese. (You can also skip the salsa and put just the smoked paprika and whole parsley leaves directly onto the cheese.) Top with the remaining 4 slices of bread and push down slightly.

4 | Spread both sides of each sandwich with the butter. Griddle until golden on both sides and the cheeses are melted, about 2 minutes per side. Serve immediately, garnished with the chopped parsley, if desired.

SAFFRON AND SMOKED PAPRIKA–SPICED SEAFOOD PAELLA

Nothing’s more Spanish than paella. Spaniards are passionate about the different ways of making this special short-grain rice and seafood dish. Cooked in a flavorful broth with an endless variety of seafood, meat, or both, this hearty dish is almost like a Spanish version of risotto. You don’t have to stir it though, so you end up with separate, whole grains of flavorful rice. Here, you want your garlic to get to a deep, dark brown color. That strong toasted flavor makes this dish a surefire crowd-pleaser, which you can serve as a side dish or as a main course.

SERVES 6

BROTH

3 cups chicken stock

½ cup tomato puree

½ teaspoon kosher salt

1 teaspoon saffron water (see Flavor Secrets)

SEAFOOD

5 ounces calamari, cleaned well (tubes and tentacles)

5 ounces sea scallops or any whitefish of your choice

4 ounces jumbo shrimp

1 pound clams

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

½ cup dry white wine

RICE

4 ounces chorizo sausage (cured, not raw)

2 tablespoons olive oil

2 garlic cloves, thinly sliced

¼ cup finely chopped shallots

¼ cup finely chopped red bell pepper

1 cup cut green beans (1-inch pieces)

¾ cup Spanish rice (labeled “Spanish” or “paella” rice; arborio is OK as well)

2 teaspoons smoked paprika

1 | First, prepare the broth. In a medium pot over medium heat, heat the chicken stock, tomato puree, salt, and saffron water. Keep hot but do not boil.

2 | While the broth is heating, prepare the seafood. Cut the tubes of calamari into 1-inch rounds. Cut the tentacles in half. Rinse the scallops well and pat dry with a paper towel. Remove and discard the rubbery lip from the side of each scallop. Peel and devein the shrimp (if they’re not already cleaned); it’s OK to leave the tails on. Discard any open clams, then rinse the clams under cold water and set aside to drain.

3 | In a large skillet over medium-high heat, add the olive oil. Pat the calamari, scallops, and shrimp dry with a paper towel and season with salt and pepper. Place in the skillet so that there is space between the ingredients, allowing them to sear instead of steam. Once they are deep golden on both sides, remove from the skillet and reserve on a plate. It is OK that the seafood is slightly undercooked at this point. Turn down the heat to avoid burning the bottom of the skillet. Add the clams and wine and cover the skillet. Once the clams start to open, remove the lid and let the wine reduce while the clams finish opening. Transfer the clams and juices to a bowl and reserve. Discard any that do not open.

4 | Preheat the oven to 500°F.

5 | Finally, prepare the rice. Cut the chorizo into ¼-inch angular slices, then cut those in half to make strips. This way they disperse nicely and are easy to eat.

6 | In a wide, shallow, ovenproof, thick-bottomed skillet (or a paella pan if you have one) over medium heat, add the olive oil and garlic and allow the garlic to get dark brown. Add the chorizo, shallots, red bell pepper, and green beans. Stir occasionally and cook until golden, about 5 minutes.

7 | Stir in the rice and paprika and cook for 1 minute. Add half of the tomato broth and stir once just to combine. Bring to a boil and let simmer for 3 minutes. Add the remainder of the broth and bring to a boil.

8 | Carefully transfer the skillet to the center rack of the oven. Cook, uncovered, for about 10 minutes, until the liquid is absorbed and the rice is al dente (tender and moist but with a touch of body). Remove the skillet from the oven and spoon the calamari, scallops, and shrimp on top. Place the clams on top of that and pour the juices over. Return the skillet to the oven for 2 minutes. This will allow the seafood to finish cooking and get hot. The juices will soak into the paella and you will have perfectly cooked rice and perfectly cooked seafood.

9 | Place the hot skillet on hot pads on the table. Keep an oven mitt or towel over the handle so nobody gets burned. Serve the paella right out of the pan onto plates. Enjoy!

SQUID INK SPAGHETTI WITH SHRIMP AND CHORIZO

Consider this a Spanish version of surf and turf, with shrimp and chorizo. The contrast of the black pasta with the seared pink shrimp and red chorizo is a visual and gastronomic delight. If you can’t find black squid ink pasta, feel free to substitute plain spaghetti or pasta of your choice instead.

SERVES 4

20 jumbo shrimp, with their shells

3 tablespoons olive oil

⅓ cup shredded carrots

¼ cup finely chopped shallots

½ teaspoon kosher salt, plus more for seasoning

½ cup dry white wine

1 cup Pomi puree or canned chopped tomatoes

Freshly ground black pepper

1 pound squid ink spaghetti

1 teaspoon finely chopped garlic

¼ cup chopped chorizo (ideally raw but cured is OK)

1 tablespoon unsalted butter

¼ cup fresh flat-leaf parsley, roughly chopped

1 | Peel and devein the shrimp. Reserve the shells.

2 | In a large sauté pan over medium-high heat, add 2 tablespoons of the olive oil. Add the shrimp shells, carrots, shallots, and salt. Cook until deep golden, about 5 minutes.

3 | Add the white wine and simmer over high heat until the wine is reduced by half. Add the tomato puree and simmer uncovered for 10 minutes. Remove from the heat and set aside to cool.

4 | Transfer the mixture to a blender and puree until smooth. Strain through a fine-mesh strainer into a bowl and reserve the liquid. Make sure to press on the solids in the strainer to get all the tasty juices out. Discard the solids. (The sauce can be made 1 day ahead.)

5 | To prepare the spaghetti, bring a large pot of water to a boil. Add enough salt to taste it (around ¼ cup). This will bring out the flavor of the pasta.

6 | In a large sauté pan over medium-high heat, add the remaining 1 tablespoon olive oil. Season the shrimp with salt and pepper and add to the pan. Make sure to leave at least 2 inches between the shrimp so they don’t overcrowd. (This assures that the shrimp sear instead of boil or steam from too much moisture.) You might need to cook them in two separate batches. Pull the shrimp out when they’re opaque. The residual heat will finish cooking the interior.

7 | Drop the spaghetti into the boiling water and cook according to the package instructions until al dente.

8 | While the spaghetti is cooking, return the shrimp to the sauté pan and cook until golden on both sides. Remove from the pan and reserve. To the same pan add the garlic and chorizo. Cook for about 2 minutes, until the chorizo is golden and releases its beautiful red oils. Add the reserved wine-tomato puree and simmer for a few minutes to reduce, thus thickening the sauce slightly and concentrating the flavor.

9 | Once it is al dente, pull the pasta straight out of the cooking water and drop it directly into the sauce. Add a little of the pasta cooking water with the pasta for more flavor. Simmer the pasta in the sauce for 1 minute. Turn off the heat and toss in the shrimp and butter; stir until the butter is evenly melted. Serve the pasta topped with the parsley.

FLAVOR SECRETS

Shrimp shells add a ton of fresh shellfish flavor to sauces—and in a fraction of the time it takes to make a meat or chicken stock. In this recipe, you not only make a quick seafood stock, you get even more flavor by pureeing the shells and liquid together, then straining the shells. Imagine making tea, then squeezing the tea bag, for example.

INDIVIDUAL SMOKED PAPRIKA LASAGNAS

This global kitchen recipe and family favorite is transformed with Spanish flavors and captures all the richness and texture of a lasagna in a fraction of the time. Chorizo, Manchego, parsley, and, most important, the warm, piercing flavor of smoked paprika combine for a dish that is beautiful and appetizing from the first bite.

SERVES 4

2 tablespoons olive oil

4 ounces raw chorizo

1 pound ground beef

2 garlic cloves, roughly chopped

1 cup roughly chopped onions

½ cup shredded carrots

½ cup roughly chopped celery

1 cup red wine

One 28-ounce can whole plum tomatoes, pureed

1 tablespoon plus 2 teaspoons smoked paprika

½ cup panko bread crumbs

2 tablespoons heavy cream

1 tablespoon kosher salt

8 precooked lasagna sheets

1 cup fresh flat-leaf parsley, roughly chopped

1 cup grated Manchego cheese

2 tablespoons extra virgin olive oil

1 | In a shallow wide pot over medium-high heat, add the olive oil. Once the oil is hot, add the chorizo and ground beef. Using a spatula, break up the meat as small as you can so it browns. Once it starts to brown, add the garlic, onions, carrots, and celery. Sauté until the mixture is dark brown and well roasted. Constantly scrape the bottom and sides of the pan to incorporate all the flavorful meats and juices into the sauce.

2 | Add the red wine and continue scraping the bottom of the pan. Simmer for 1 minute, or until the wine is reduced by half. Add the tomatoes, 1 tablespoon of the smoked paprika, the panko, cream, and salt. Cover, turn down the heat to very low, and cook for 15 minutes.

3 | Meanwhile, bring a large pot of salted water to a boil. Boil the lasagna sheets according to the package instructions. Drain and set aside. If they are going to sit longer than 5 minutes, toss the sheets in a touch of olive oil so they don’t stick together.

4 | On four plates, assemble the ingredients equally in the following order: Lay 1 sheet of pasta on each plate. Spoon the meat mixture over the pasta sheet and spread it out evenly. Sprinkle on some of the parsley and Manchego. Lay another sheet of pasta on top. Sprinkle more parsley and Manchego on top. Dust each plate with ½ teaspoon of the remaining smoked paprika. Drizzle with the extra virgin olive oil. Serve immediately.