Catalan Sunday Supper

1. FINAL MENU

• Name of the meal: Catalan Sunday Supper
• Cuisine type: Spanish
• Serve time: 5:00 PM

This meal pairs a concentrated, savory pan-seared chicken finished in a garlic-paprika and sherry pan sauce with homespun Spanish sides: tender pan-fried potatoes a lo pobre, crisp-tender green beans with toasted almonds, and the bright simplicity of pan con tomate. It’s worth sitting down for because technique is highlighted: quick, confident searing and skilful stove-side timing produce textures and layered pan sauces that sing together without a long day of work.

• Pollo al Ajillo (Pan-Seared Garlic-Paprika Chicken Thighs)
• Patatas a lo pobre (pan-fried potatoes with onion and pepper)
• Green Beans with Almonds (Judías Verdes con Almendras)
• Pan con Tomate (tomato-rubbed toasted bread)
• Orange Sparkling Spritz (kid-friendly drink)
• Rioja Tempranillo, crianza or joven — 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pollo al Ajillo (Pan-Seared Garlic-Paprika Chicken Thighs)

Equipment

• 12-inch heavy skillet (preferably stainless steel or cast iron)
• Instant-read thermometer
• Tongs
• Cutting board and chef’s knife
• Small bowl for seasoning
• Spoon

Ingredients (serves 2)

• Boneless, skin-on chicken thighs — 1.00 lb total (about 2 large thighs)
  Practical substitution: bone-in thighs may be used; add 8–10 minutes cook time and adjust final internal temp.
• Olive oil — 2 tbsp ⁺
• Unsalted butter — 1 tbsp (1/2 oz) (from Dairy)
• Garlic — 4 cloves, thinly sliced ⁺
• Smoked paprika (pimentón dulce) — 1 tsp ⁺
• Dry sherry (cooking sherry or dry white wine if unavailable) — 2 tbsp
• Low-sodium chicken broth — 1/4 cup (2 fl oz)
• Salt — 1 tsp total ⁺
• Black pepper — 1/2 tsp ground ⁺
• Flat-leaf parsley — 2 tbsp chopped (for garnish) (Produce)
• Optional: extra 1 tsp smoked paprika to finish (if you want stronger pimentón note)

Practical substitutions

• If smoked paprika is not available, use regular sweet paprika (pimentón dulce) and omit any smoky flavor.
• If dry sherry is unavailable, use 2 tbsp dry white wine.

Cooking / Baking

• Total cook time: 20 minutes
• Final internal temperature: 165°F (remove when thickest part reaches 160–162°F, carryover to 165°F is acceptable)

Instructions

1. Pat chicken dry with paper towels. Season evenly with 3/4 tsp salt and 1/2 tsp pepper.
2. Heat the 12-inch skillet over medium-high heat until hot (about 2 minutes). Add 2 tbsp olive oil and 1 tbsp butter; heat until butter foams and begins to color lightly.
3. Place chicken thighs skin-side down (if skinless, place the presentation side down). Sear without moving 4 minutes, until deep golden. Flip and sear 3 minutes on the second side.
4. Reduce heat to medium. Push chicken to one side of the pan. Add sliced garlic to the empty side and cook, stirring, 30–45 seconds until fragrant and lightly golden (do not burn).
5. Sprinkle 1 tsp smoked paprika over the pan, stir to combine with garlic for 10 seconds, then pour in 2 tbsp dry sherry to deglaze. Use the spoon to scrape browned bits from the pan.
6. Add 1/4 cup chicken broth, stir, and nestle the chicken back into the pan. Spoon pan sauce over the chicken and simmer gently 4–6 minutes, turning once, until the internal temperature reads 165°F at the thickest point.
7. Remove the chicken to a warm plate; spoon pan sauce and garlic over top, sprinkle with remaining 1/4 tsp salt if needed and 2 tbsp chopped parsley, and serve immediately.

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Patatas a lo pobre (Pan-Fried Potatoes with Onion and Pepper)

Not low-carb: potatoes.

Equipment

• 10-inch heavy skillet
• Mandoline or chef’s knife
• Spatula
• Bowl

Ingredients (serves 2)

• Yukon Gold potatoes — 1.00 lb, scrubbed and sliced 1/8" (about 2 medium) (Produce)
• Olive oil — 3 tbsp ⁺
• Yellow onion — 1 medium, thinly sliced (Produce)
• Green bell pepper — 1 small, thinly sliced (Produce)
• Garlic — 2 cloves, thinly sliced ⁺
• Smoked paprika — 1/2 tsp ⁺
• Salt — 1 tsp total ⁺
• Black pepper — 1/2 tsp ground ⁺

Practical substitutions

• Use red potatoes if Yukon Gold are unavailable; adjust slices to even thickness.
• If bell pepper is out of season, use 1/2 red onion extra and finish with a sprinkle of sweet paprika.

Cooking / Baking

• Total cook time: 40 minutes
• Method: stovetop pan-fry, low–medium heat

Instructions

1. Slice potatoes 1/8" thick on a mandoline or with a knife; rinse and shake or pat dry.
2. Heat 10-inch skillet over medium heat; add 3 tbsp olive oil. When oil shimmers, add sliced potatoes in an even layer, season with 3/4 tsp salt and 1/4 tsp pepper.
3. Let potatoes cook undisturbed 6–8 minutes until the undersides brown. Stir and redistribute into a single layer as much as possible.
4. Add sliced onion, bell pepper, and 2 sliced garlic cloves on top; lower heat to medium-low, cover partially, and cook 20–22 minutes, stirring every 5 minutes, until potatoes are tender and edges are golden.
5. Uncover, raise heat to medium, sprinkle 1/2 tsp smoked paprika and the remaining 1/4 tsp salt; toss and cook 2–4 minutes to crisp edges. Taste and adjust seasoning. Keep warm on lowest burner until plating; these hold at warm temperature for up to 15 minutes.

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Green Beans with Almonds (Judías Verdes con Almendras)

Not nut-free: almonds.

Equipment

• 10-inch skillet (can reuse after potatoes)
• Small skillet for toasting almonds (or use same pan)
• Knife and cutting board
• Colander

Ingredients (serves 2)

• Fresh green beans, trimmed — 8 oz (Produce)
• Olive oil — 1 tbsp ⁺
• Garlic — 1 clove, minced ⁺
• Sliced almonds — 2 tbsp (about 0.5 oz) (Dry Goods / Pantry)
• Sherry vinegar — 1 tsp (Dry Goods / Pantry)
• Salt — 1/2 tsp ⁺
• Black pepper — 1/4 tsp ⁺

Practical substitutions

• Use slivered almonds if sliced are unavailable. A few tablespoons of toasted pine nuts may substitute in a pinch.

Cooking / Baking

• Total cook time: 12 minutes
• Method: sauté and quick toss

Instructions

1. Heat small skillet over medium and add almonds; toast, stirring constantly, 2–3 minutes until golden and set aside.
2. In 10-inch skillet, heat 1 tbsp olive oil over medium-high. Add trimmed green beans, season with 1/4 tsp salt and 1/8 tsp pepper, and sauté 6–7 minutes, stirring, until crisp-tender with slight charring.
3. Reduce heat to medium; add minced garlic and cook 30–45 seconds. Add 1 tsp sherry vinegar, toss to glaze, then remove from heat.
4. Stir in toasted almonds, taste and adjust salt and pepper, and keep warm for up to 10–12 minutes before serving.

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Pan con Tomate (Tomato-Rubbed Toasted Bread)

Not gluten-free: bread.

Not low-carb: bread.

Equipment

• Toaster or oven broiler (rack ~6 inches from top)
• Grater (coarse) or fork
• Knife

Ingredients (serves 2)

• Rustic country bread — 4 slices (about 8 oz loaf total) (Dry Goods / Pantry)
• Ripe tomato — 1 large (about 8 oz) (Produce)
• Garlic — 1 clove, halved ⁺
• Olive oil — 2 tbsp for finishing ⁺
• Salt — 1/4 tsp ⁺

Practical substitutions

• If you cannot find a very ripe tomato, use 7–8 ripe cherry tomatoes, grated.
• If no toaster or broiler, use a hot cast-iron skillet to toast bread 1–2 minutes per side.

Cooking / Baking

• Total cook time: 8 minutes

Instructions

1. Toast bread slices in a toaster or under a broiler until crisp and golden (about 2–4 minutes under broiler; watch closely).
2. Grate the tomato on a coarse box grater into a bowl, discarding the skin; season the tomato pulp with a pinch of the 1/4 tsp salt.
3. Rub one side of each toasted bread slice with the cut garlic clove, then spoon generous tomato pulp onto the bread, drizzle with 2 tbsp olive oil, and finish with the remaining pinch of salt. Serve immediately.

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Orange Sparkling Spritz (kid-friendly drink)

Not low-carb: orange juice.

Equipment

• 2 Collins or highball glasses
• Small pitcher or measuring cup

Ingredients (serves 2)

• Fresh orange juice — 8 fl oz total (about 4 oz per serving). If using store juice, buy 8 fl oz chilled (Drinks or Produce)
  Practical substitution: pasteurized orange juice (not from concentrate) if fresh oranges are unavailable.
• Sparkling water, chilled — 16 fl oz total (8 fl oz per serving) (Drinks)
• Ice — as needed (not listed on shopping list)
• Optional: 1 tsp granulated sugar total (Dry Goods / Pantry) if oranges are not sweet

Cooking / Baking

• Total cook time: 5 minutes

Instructions

1. Divide ice between two glasses. Pour 4 fl oz orange juice into each glass, then top with 4 fl oz sparkling water. Stir gently and serve.

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Rioja Tempranillo — Adult beverage (purchase)

Equipment

• Wine glass

Ingredients (serves 2)

• Rioja Tempranillo (Crianza or Joven) — 1 bottle (750 ml) (Drinks)

Cooking / Baking

• Total cook time: none (purchase and serve). Chill lightly if preferred; serve at cellar or cool room temperature for crianza (60–65°F) or slightly cooler for joven.

3. LINEAR TIMELINE (4:05 PM–5:00 PM)

• 4:05 PM: Patatas a lo pobre — Heat 10" skillet over medium, add 3 tbsp olive oil; start the potatoes in a single layer, season, and begin first undisturbed sear.
• 4:13 PM: Patatas a lo pobre — Stir potatoes, add sliced onion and bell pepper; reduce heat to medium-low, cover partially and continue slow cook with occasional stirs.
• 4:25 PM: Patatas a lo pobre — Uncover, stir and continue gentle cooking; adjust heat so potatoes are slow-tender but not burning (this step keeps momentum and consumes the long cook window).
• 4:30 PM: Green Beans with Almonds — Toast almonds in a small skillet 2–3 minutes and set aside (use another burner).
• 4:32 PM: Patatas a lo pobre — Stir and check for doneness; continue cooking as needed (this keeps the potatoes progressing toward finish at 4:45).
• 4:38 PM: Green Beans with Almonds — Heat 10" skillet with 1 tbsp olive oil and start sautéing trimmed green beans; season lightly and sauté toward crisp-tender.
• 4:40 PM: Pollo al Ajillo — Heat 12" skillet over medium-high; add 2 tbsp olive oil + 1 tbsp butter and begin searing seasoned chicken thighs, skin/presentation side down.
• 4:44 PM: Green Beans with Almonds — Add minced garlic to beans, cook 30–45 seconds, add sherry vinegar, toss with toasted almonds and remove from heat; keep warm (finish-target 4:50 but removed now to free burner for final pan sauce adjustments).
• 4:45 PM: Patatas a lo pobre — Finish with smoked paprika, raise heat to crisp edges 2–4 minutes, taste, adjust salt/pepper, then lower heat and keep warm (hold completed at 4:45; acceptable resting window up to 15 minutes).
• 4:48 PM: Pollo al Ajillo — Flip chicken if not already flipped; add sliced garlic to the pan, sprinkle smoked paprika, deglaze with 2 tbsp dry sherry and add 1/4 cup chicken broth; simmer and baste.
• 4:50 PM: Green Beans with Almonds — Reheat briefly (if needed) on low to bring back to serving temperature; keep on lowest burner ready to plate.
• 4:54 PM: Pan con Tomate — Toast bread slices under broiler or in toaster; grate tomato into bowl and season.
• 4:56 PM: Pollo al Ajillo — Check internal temp; continue simmering and basting so chicken reaches 165°F by 5:00 PM.
• 4:58 PM: Pan con Tomate — Rub toasts with garlic, spoon grated tomato, drizzle olive oil and season; set plates ready.
• 4:59 PM: Pollo al Ajillo — Remove chicken when 165°F reached, spoon sauce over chicken, garnish with chopped parsley; plating begins.
• 5:00 PM: Final plating and serve — Plate chicken, arrange patatas and green beans, add pan con tomate to side; pour Orange Sparkling Spritz and open Rioja Tempranillo. Service at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 8 cloves total ⁺
• Flat-leaf parsley — 2 tbsp chopped (about 1/4 cup whole leaves)
• Yukon Gold potatoes — 1.00 lb
• Yellow onion — 1 medium
• Green bell pepper — 1 small
• Fresh green beans, trimmed — 8 oz
• Ripe tomato — 1 large
• Oranges — 4 (for ~8 fl oz fresh juice)

Meat / Seafood

• Boneless, skin-on chicken thighs — 1.00 lb

Dairy

• Unsalted butter — 1 tbsp (1/2 oz)

Dry Goods / Pantry

• Olive oil — 1/2 cup (8 tbsp) total ⁺
• Salt — 2 3/4 tsp total ⁺
• Black pepper, ground — 1 1/4 tsp total ⁺
• Smoked paprika (pimentón dulce) — 1 1/2 tsp total ⁺
• Low-sodium chicken broth — 1/4 cup (2 fl oz)
• Dry sherry (or dry white wine) — 2 tbsp
• Sherry vinegar — 1 tsp
• Sliced almonds — 2 tbsp
• Rustic country bread — 8 oz (4 slices)

Drinks

• Sparkling water — 16 fl oz (for Orange Sparkling Spritz)
• Rioja Tempranillo (Crianza or Joven) — 1 bottle (750 ml)

Notes on notation: Ingredients used in more than one component are marked with ⁺. Ingredients used only for the optional or not present items would be marked ⁰.

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra smoked paprika, extra olive oil for drizzling, coarse sea salt for finishing.
• Global substitutions: if smoked paprika is unavailable, use sweet paprika; if dry sherry is unavailable, use dry white wine; if fresh oranges are not available, 8 fl oz good-quality pasteurized orange juice may be used (buy under Drinks or Produce, as you prefer).
• Child-safety notes: handle the broiler with care when toasting bread (use tongs/gloves); keep children away from stove during the 4:35–5:00 PM window when multiple pans are hot.
• Timeline risk(s): the tightest execution window is 4:38–5:00 PM when the cook manages the chicken sear and pan sauce while bringing green beans up to temperature and finishing bread. This period requires quick switching between pans and close attention to internal temperature of the chicken.
• Practical mitigation mindset: prep and lay out mise en place so all garlic, herbs, toasted almonds, and bread are ready before 4:30 PM; keep a clean towel at hand to move pans; use two burners and a small extra skillet for toasting almonds and reheating. If the cook needs a margin, slightly reduce patatas browning time (they hold) so more attention can be given to the last 20 minutes.
• Latest safe start time: You can start as late as 4:05 PM for a 5:00 PM serve.