Results tagged “paprika”

Fabada Asturiana

This hearty stew hails from Asturias, in northern Spain, where they grow the best white beans.  The beans are dried and then used in this dish year-round. It really is the beans that make the dish - they are large, white and uniquely creamy and should be the most expensive ingredient in your stew since true fabas Asturianas sell for a small fortune.  This dish does not take much effort, but do give it time - five or so hours if possible.  There is probably nothing better on a dark, chilly evening than a steaming bowl of smoky fabada accompanied by a glass of deep red Rioja.


Andalucian pinchitos morunos

These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook.

Hungarian goulash

It has been brought to my attention that Spring has not yet arrived in the UK, so any fancy ideas I have for using the Bay Area's new array of fruits and vegetables will largely fall on deaf ears over there for the next few weeks.  So, a hearty stew.  I keep making this in enormous batches and reheating some whenever it's chilly in the flat, which is most nights.  My very knowledgeable friend Victoria recommends drinking a Chilean carmenere with goulash, as it smells a little like red peppers and paprika.  Let me know if you try it out...

Smgoulash0014.JPGThis recipe is an adaptation of one by Bruce Aidells, a formidable Bay Area sausage-maker and cookbook writer who knows more than a thing or two about meat.  He came into school to demonstrate cutting up a pig, which we then cooked in various ways, trotters and all.

One of the changes I made to his recipe is the use of a whole bottle of wine rather than a combination of a little beer or wine and stock.  This was purely for practical reasons - I’m more likely to have wine in the house than stock - and works beautifully.  Hungarians are very proud of their wine-making tradition, so it also seems appropriate.  I also added the fennel and lemon.  Like all good stews, this one tastes even better the next day, and freezes well.

Many goulash recipes out there call for beef instead of pork, which I simply can’t understand - the porkiness seems essential to me.  However, as we were to discover when travelling in Hungary, beef IS more traditional, and this recipe is perhaps more of a pörkölt or paprikás than a true gulyás - Hungarian stew classification is rather complicated to the outsider.


Culinary Anthropologist