Ingredients with Measurements:
- 1 botillo (about 2 pounds)
- 1 can of artichoke hearts (14 oz)
- 1/2 cup of pitted olives
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 cups of water
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Tongs
Step-by-step instructions:
1. Rinse the botillo under cold water and pat it dry with paper towels. Cut it into thick slices and set aside.
2. Drain the artichoke hearts and cut them into quarters. Set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until the onion is translucent.
4. Add the botillo slices to the pot and cook for 5-7 minutes, until they are browned on both sides.
5. Add the artichoke hearts, olives, bay leaves, paprika, cumin, salt, and black pepper to the pot. Stir to combine.
6. Pour the water into the pot and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, until the botillo is tender.
7. Remove the bay leaves from the pot and discard them. Serve the botillo with artichokes and olives hot, garnished with fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 22g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 880mg
Carbohydrates: 18g
Fiber: 7g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- Botillo: chorizo or any other smoked sausage
- Artichokes: canned or frozen spinach
- Olives: capers or sun-dried tomatoes
Variations:
- Add diced potatoes to the pot for a heartier dish
- Use chicken broth instead of water for extra flavor
- Top with grated Parmesan cheese before serving
Tips and tricks:
- If the botillo is too salty, soak it in cold water for 30 minutes before cooking.
- If you can't find botillo, use any other smoked sausage you like.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the botillo with artichokes and olives in a large serving dish, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Red wine, such as Rioja or Tempranillo
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the botillo is tough, cook it for longer until it is tender.
- If the sauce is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure the botillo is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Botillo is a traditional dish from the region of El Bierzo in northwestern Spain. It is made with pork meat and spices, and is typically served with potatoes and greens.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve hot with crusty bread and a glass of red wine.
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Region: Spanish