Spanish Andalusian Stew Food

ANDALUSIAN GYPSY STEW

Steps:

• Heat the olive oil in a Dutch oven on medium-high heat. Pat the pork cubes with paper towels to dry (this will enable browning). Fry the cubes of pork on all sides until nicely browned. Remove and set aside. Fry bones until the meat on them is browned. Remove and set aside. Fry the ground sausage until no longer pink. Add the onions and saute until translucent. Add the garlic and saute for another minute.
• Return the pork and pork bones to the Dutch oven and fill with water just until the meat is barely covered. Add the bouillon cubes and paprika. Bring to a boil, reduce heat to low, cover, and simmer for one hour.
• Add the pumpkin, beans, tomatoes, almonds, bread crumbs, and red wine vinegar. Return to a boil, reduce the heat to low, cover and simmer for another 20 minutes. Add the Swiss chard and pears and continue to simmer for 10-15 minutes. Add salt to taste.
• Serve immediately with crusty bread.

SPANISH ANDALUSIAN STEW

Steps:

• In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
• Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
• Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
• Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
• Larousse Treasury of Country Cooking.

ANDALUSIAN CABBAGE STEW

Steps:

• Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
• Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.