Ingredients with Measurements:
- 1/2 pound of mojama (salt-cured tuna)
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 4 ripe tomatoes, chopped
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 2 cups of vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 12g
Protein: 16g
Sodium: 1200mg
Substitutions for ingredients:
- Mojama can be substituted with canned tuna or other salt-cured fish.
- Vegetable broth can be substituted with chicken or beef broth.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use canned tomatoes instead of fresh tomatoes for a quicker preparation.
- Add a pinch of saffron for a more complex flavor.
Tips and tricks:
- Be careful not to overcook the mojama, as it can become tough and chewy.
- Adjust the seasoning to your liking by adding more or less smoked paprika, cumin, and oregano.
- Serve the stew with crusty bread or rice to soak up the flavorful broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through. Add a splash of water or broth if the stew has thickened too much.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped parsley.
Garnishes:
Chopped parsley, sliced green onions, or a drizzle of olive oil.
Pairings:
This stew pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Crusty bread, rice, or roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure that it's safe to eat.
Food history:
Mojama is a traditional Spanish delicacy made from salt-cured tuna. It has been enjoyed in Spain for centuries and is often used in stews and salads.
Flavor profiles:
This stew has a rich and savory flavor from the mojama and smoked paprika, with a hint of sweetness from the red bell pepper and tomatoes.
Serving suggestions:
Serve the stew in individual bowls with a slice of crusty bread on the side.
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Region: Spanish