Garlic Broccoli with a Kick of Spicy Sauce | Deliciously Addictive
As we all know, broccoli is a super food, and this Garlic Broccoli with a Kick of Spicy Sauce is possibly the best way to enjoy it. It´s packed with flavors, easy to make and all done in 30 minutes. Serve it as a tapas appetizer or even as a side dish, next to some pan grilled salmon and creamy potatoes.
To make this recipe, I used a head of fresh broccoli, but you can also use frozen florets if you like. Just make sure to fully thaw out beforehand and then pat completely dry.
To make the spicy sauce, you will need sweet smoked and hot smoked Spanish paprikas. If you cannot find hot smoked in your area, you can substitute for a little pinch of chili powder. I added 1 tsp of the hot paprika, if you want more heat, add in another 1/2 tsp.
TIPS & TRICKS to Make this Recipe: You want the broccoli cooked al dente. That is to say tender enough to pierce with a fork, but still having some resistance. This will ensure the broccoli does not get mushy when you add the spicy sauce.
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Watch the Video Below on How to Make this Garlic Broccoli with a Kick of Spicy Sauce
Garlic Broccoli with a Kick of Spicy Sauce
- 4 tbsp extra virgin olive oil 60 ml
- 1 head broccoli 1 lbs / 450 grams
- 4 cloves garlic
- 3/4 cup vegetable broth 180 ml
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tbsp corn starch 4 grams
- 1/2 tsp white wine vinegar 3 ml
- 1/4 cup grated Manchego cheese 30 grams
- pinch sea salt
- dash black pepper
Heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After 3 minutes turn off the heat, add in the hot smoked Spanish paprika, sweet smoked Spanish paprika and corn starch, whisk together until there are no lumps
Heat the pan with a medium heat again, slowy add in 1/2 cup (120 ml) vegetable broth while whisking continuously, once all the broth has been added, add the white wine vinegar and a little pinch of sea salt, continue to whisk for 2 to 3 minutes or until you get a creamy sauce, then turn off the heat
Cut the florets off the head of broccoli, making sure to cut the bigger florets into smaller ones so they´re all similar in size, add the florets into a colander and rinse under water, then add over a dish cloth and pat completely dry, roughly chop the garlic
Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
After a couple of minutes add in the florets of broccoli, mix together and then place in a single layer, after 2 minutes mix together and then again place in a single layer, after another 2 minutes add in the chopped garlic, mix continuously, after 30 seconds to 1 minute, add in 1/4 cup (60 ml) vegetable broth and season with sea salt & black pepper, place a lid on the pan and lower to a low-medium heat
After 4 minutes and the broccoli is tender (you can always pierce with a fork to ensure it´s done), remove from the heat and transfer into a serving dish, all in a single layer, finely grate the cheese over the broccoli
Whisk the spicy sauce in the pan, then spoon over the broccoli, enjoy!
Get the Spanish Paprikas I used to make this Recipe
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