Spanish Potato Stew with Nameko

Spanish Potato Stew with Nameko


This Spanish stew, or ‘Estofado’, is one of the easiest and most delicious dishes to kick off the mushroom season. Perfect for warming up on a cold day. The secret ingredient is the Spanish paprika powder: ‘Pimenton de la Vera’.

Serves 4

Ingredients

  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 2 chopped tomatoes or 250 ml tomato purée
  • 1 kg potatoes, large chunks
  • 1 l vegetable broth
  • 200 g Nameko whole mushrooms, larger ones sliced.
  • 1 tsp thyme (dried or fresh)
  • 1 tsp smoked paprika (sweet or spicy, preferably: Pimentón de la Vera)
  • 4 tbsp extra virgin olive oil
  • Salt & Pepper

Valmistusohjeet

Place a large pot over medium heat with the olive oil, onion, garlic and bay leaf and sauté for 5 minutes.

Add the chopped tomato and cook over low heat for about 10 minutes.

Add the potatoes, thyme and the smoked paprika powder and cook for 5 minutes.

Add the mushrooms and the broth and cook over medium heat with the lid on for 25 minutes. Add salt and pepper to taste.

Remove from the heat when the potatoes are cooked and the sauce has slightly thickened.