Sustancioso guiso español de verduras

Ingredientes

• 6 tbsp extra virgin olive oil 90 ml
• 1 onion
• 6 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 carrot
• 8 white mushrooms
• 4 small potatoes
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried thyme 1 gram
• 1 tbsp sherry vinegar 15 ml
• 2 slices baguette
• 1/4 tsp saffron threads .17 grams
• 2 tbsp chopped parsley 8 grams
• 2 bay leaves
• pinch sea salt
• dash black pepper

Preparación

1. 1

   Chop an onion roughly, thinly slice 4 cloves of garlic, and cut bell peppers into small, bite-sized pieces. Thinly slice a peeled carrot and slice cleaned mushrooms into 1/4 inch thick slices.

2. 2

   Heat a stock pot over medium-high heat and add 1/4 cup of extra virgin olive oil. After a minute, add the chopped vegetables and mix with the oil. After 5 minutes, once the vegetables are lightly sautéed, add paprika, thyme, and sherry vinegar. Quickly mix everything together and then add 2 finely grated tomatoes. Simmer for a few minutes until the grated tomatoes have thickened.

3. 3

   While the stew is simmering, cut peeled potatoes into small 1/2 inch thick pieces. Once the grated tomatoes have thickened, add the potatoes and season with sea salt and black pepper. Mix everything together and add enough cold water to cover the ingredients by 1/2 inch. Then, add bay leaves.

4. 4

   Bring the water to a boil, then place a lid on the stock pot and reduce the heat to low-medium. In a separate small fry pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Cut baguette slices into small squares and remove the skins from 2 cloves of garlic. Add the garlic and baguette pieces to the pan and mix continuously for 3 minutes or until golden.

5. 5

   Place the fried garlic and baguette pieces in a mortar along with saffron, chopped parsley, and a pinch of sea salt. Use a pestle to pound everything down into a paste-like texture.

6. 6

   After simmering the stew for 20 minutes and the potatoes are fully cooked, add the garlic and bread paste and mix well. Then, remove from heat. Transfer the stew to shallow bowls and garnish with fresh parsley. Serve and enjoy!