Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions
Golden pan-fried yuca medallions infused with garlic and extra virgin olive oil, creating a crispy exterior and soft interior perfect for tapas. This spanish-inspired vegetarian (gluten free, vegetarian) ready in about 35 minutes pairs thinly sliced garlic cloves, extra virgin olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb peeled and sliced into 1/2-inch thick rounds yuca root
- 3 thinly sliced garlic cloves
- 4 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Boil 1 lb peeled and sliced yuca medallions in salted water for 15 minutes until just tender but not falling apart, then drain and pat dry with paper towels.
- Step 2: Heat 4 tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
- Step 3: Add the yuca medallions to the skillet in a single layer. Cook for 4-5 minutes per side until the edges are crispy and golden brown.
- Step 4: Sprinkle 1/2 tsp smoked paprika and 1 tsp sea salt evenly over the yuca while cooking the second side.
- Step 5: Remove from heat, transfer to a serving plate, and garnish with 1 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spanish Garlic and Olive Oil Pan-Fried Yuca Medallions gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Easily the best vegetarian side I've ever made. The garlic aroma filled the whole kitchen.
- ★★★★★
Crispy outside, tender inside—exactly how I like my yuca. Will make this weekly!
- ★★★★★
My vegan family loved this recipe. So simple but packed with authentic Spanish flavors.
