Ingredients with Measurements:
- 1 lb. of white fish fillets (such as cod or haddock)
- 1 lb. of shrimp, peeled and deveined
- 1 lb. of squid, cleaned and sliced into rings
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 1/2 cup of olive oil
- 1/2 cup of white wine
- 1/2 cup of water
- 1 tbsp. of smoked paprika
- 1 tsp. of cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and chopped bell peppers. Cook for 5-7 minutes or until the vegetables are soft and fragrant.
3. Add the smoked paprika and cumin and stir to combine.
4. Add the white wine and water to the pot and stir to combine.
5. Add the fish fillets, shrimp, and squid to the pot and stir to combine.
6. Season with salt and pepper to taste.
7. Cover the pot and let the pringá cook over low heat for 30-40 minutes or until the fish is cooked through and the shrimp and squid are tender.
8. Serve the pringá hot with crusty bread or rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 3g
Cholesterol: 150mg
Sodium: 300mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 5g
Protein: 35g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or haddock.
- Any type of bell pepper can be used.
- Chicken broth can be used in place of water.
Variations:
- Add canned tomatoes or tomato sauce for a more tomato-based pringá.
- Add sliced chorizo or other cured meats for a meatier pringá.
- Add chickpeas or other legumes for a heartier pringá.
Tips and tricks:
- Make sure to clean the squid thoroughly before slicing.
- Use a wooden spoon to stir the pringá to avoid breaking up the fish fillets.
- Serve the pringá with crusty bread or rice to soak up the flavorful sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pringá in a pot over low heat until heated through.
Presentation ideas:
Serve the pringá in a large bowl with crusty bread on the side.
Garnishes:
Sprinkle chopped parsley or cilantro over the top of the pringá before serving.
Pairings:
Serve the pringá with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the pringá is too thick, add more water or white wine to thin it out.
- If the pringá is too thin, let it cook uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the fish, shrimp, and squid to an internal temperature of 145°F to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pringá is a traditional Spanish dish that originated in Andalusia. It is typically made with leftover meats, such as pork, beef, or chicken, and is slow-cooked with vegetables and spices to create a flavorful stew.
Flavor profiles:
The pringá de pescado has a rich and savory flavor from the combination of fish, shrimp, and squid cooked with onions, garlic, and bell peppers. The smoked paprika and cumin add a smoky and earthy flavor to the dish.
Serving suggestions:
Serve the pringá hot with crusty bread or rice to soak up the flavorful sauce.
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Region: Spanish