Ingredients with Measurements:
- 2 medium-sized zucchinis, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes (14 oz)
- 1 tsp of smoked paprika
- 1 tsp of cumin
- 1 tsp of dried oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of olive oil
- 1/4 cup of water
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced zucchini, red and green bell peppers, smoked paprika, cumin, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
4. Pour the can of diced tomatoes and 1/4 cup of water into the skillet. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Allow the mixture to simmer for 20-25 minutes until the zucchini is tender.
6. Once the zucchini is tender, remove the skillet from the heat and let it cool for a few minutes.
7. Using an immersion blender or a regular blender, blend the mixture until it is smooth and creamy.
8. Serve the Pringá de Calabacín hot with your favorite garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 97
Fat: 5g
Carbohydrates: 12g
Protein: 3g
Fiber: 4g
Sodium: 590mg
Substitutions for ingredients:
- You can use yellow squash instead of zucchini.
- You can use canned or fresh diced tomatoes.
- You can use any color of bell pepper.
Variations:
- Add cooked chicken or ground beef for a heartier meal.
- Add a can of black beans or chickpeas for extra protein.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Use a sharp knife to dice the vegetables evenly.
- Don't overcook the zucchini, or it will become mushy.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover Pringá de Calabacín in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pringá de Calabacín in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the Pringá de Calabacín in a bowl with a dollop of sour cream or Greek yogurt on top.
- Garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
- Sour cream or Greek yogurt
- Fresh herbs, such as cilantro or parsley
- Shredded cheese
Pairings:
- Serve the Pringá de Calabacín with crusty bread or tortilla chips.
- Pair with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled vegetables
- Side salad
- Crusty bread or tortilla chips
Troubleshooting advice:
- If the Pringá de Calabacín is too thick, add more water or broth to thin it out.
- If the Pringá de Calabacín is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftover Pringá de Calabacín in the refrigerator promptly.
Food history:
- Pringá is a traditional Spanish dish that originated in Andalusia. It is typically made with leftover meat, such as pork or beef, and cooked with vegetables.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve the Pringá de Calabacín as a main dish or as a side dish.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Herbaceous, Smoky, Spicy