Krpice sa zeljem (Spanish Style)

Ingredients

While the original Croatian Krpice sa zeljem is typically made with pasta and cabbage, this Spanish adaptation incorporates some key ingredients to give it a unique twist. We will be using saffron-infused rice instead of pasta, and adding chorizo for a touch of smoky flavor. The result is a dish that combines the heartiness of the original with the vibrant flavors of Spanish cuisine. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 2 cups (470ml) saffron-infused rice 2 cups (470ml) saffron-infused rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 chorizo sausage, sliced 1 chorizo sausage, sliced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the saffron-infused rice according to package instructions. Set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the diced bell peppers and chorizo sausage to the skillet. Cook until the peppers are tender and the chorizo is slightly browned.
4. 4.
   Stir in the shredded cabbage and cook until it wilts down.
5. 5.
   Add the diced tomatoes, paprika, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Reduce the heat to low and let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Spanish-style Krpice sa zeljem over the saffron-infused rice. Garnish with fresh parsley.

Treat your ingredients with care...

• Saffron-infused rice — Be sure to follow the package instructions for cooking the rice to achieve the perfect texture and flavor.
• Chorizo sausage — Look for a high-quality chorizo sausage with a good balance of smokiness and spiciness.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Diced tomatoes — Opt for canned diced tomatoes for convenience, but feel free to use fresh tomatoes if preferred.
• Paprika — Choose a good-quality paprika to add depth and a hint of smokiness to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• If you prefer a vegetarian version, you can substitute the chorizo sausage with smoked paprika for a smoky flavor.
• Serve the Spanish-style Krpice sa zeljem with a side of crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables such as carrots or zucchini for added color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious lunch option.

Serving advice

Serve the Spanish-style Krpice sa zeljem hot, with a sprinkle of fresh parsley on top. Accompany it with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a small bunch of fresh parsley on top of each serving. The vibrant green color will add a pop of freshness to the dish. Serve it in colorful ceramic bowls or on rustic wooden plates to create a visually appealing presentation.