Smoky Spanish-Style Pan Roast

Complex and delicious, easy to make. Couldn't follow recipe exactly, though, since I was cooking for vegans, so instead of using shrimp I added two different kinds of veg sausage, one like crumbly chorizo, the other apple sage. It does take way longer for the green beans etc to cook than indicated so plan for it. Definitely will do again, and next time will use the shrimp for a non-vegan crowd.

We loved it - the smoked paprika is going to be my new favorite spice I think! I agree with other comments - the cooking needs a bit more time. I'll plan for that next time. I added the onions as well and they browned and blended nicely.

We can't get enough of this one! Be sure you get the correct chorizo, and most definitely realize you will need quite a bit longer on the potatoes and green beans. You probably want to eat it all because as leftovers the sauce separates and gets greasy. But it's delicious so that shouldn't be too hard!

This recipe is in my rotation for spring / summer due to the fresh produce (green beans) in season needed. Be sure to use a generous amount of smoky paprika - it gives the dish a signature taste. Also, don't be afraid to use different types of sausage (doesn't have to be chorizo) - it all works out pretty well. My favorite rotation was using ground sage sausage roll (Bob Evan's) actually. The red potatoes will take more time than the recipe says to brown, but if you cut them in smaller chunks instead of halving them, you can likely speed up the cooking process. I have to say, the beer you use makes a big difference in the flavor, so choose something you really like; we have found the darker beers actually work better in this dish with the layers of flavor.

Actually had some spanish style chorizo that needed to be used...we forgot how spicy that can be! Based on other reviews, did give it more time for the potatos and green beans to cook, used white wine instead of beer, and since the shrimp were so large, used less of them. Roasted them with shells on as I prefer the flavor it imparts as well as keeping the meat a little moister. Didn't come up with much "sauce", but it sure makes a nice one dish dinner and with only 2 of us to feed, it really doesn't require an additional side dish. Will have to try the other pan roast Bittman suggested as well.