This is a rich hunters stew, and in Rural Spain it would be made with whatever was in season, or whatever the hunter came home with, chicken, lamb, venison, rabbit, pork, wild boar...
You can vary the amount of spice so it suits your palette, I like mine medium warm...
- Chicken thighs - 600g, skinned and boned
- Pork shoulder - 600g, diced
- Onions - 2, sliced roughly
- Garlic - 14 cloves, sliced
- Sweet Paprika - 2 tbsp
- Hot Paprika - ½ tbsp, vary according to taste
- Roasted Peppers - 2 jars, or 5 or 6 roasted skinned peppers
- Passata - 1 can
- Red Wine - ½ bottle Spanish Rioja, plus a glass for the cook!
- Smoked Bacon - 1 pack of Lardons would be idea, or 150g diced bacon
- Bay leaves - 3 or 4 Bay leaves to taste
- Olive oil - Good glug
- Sea Salt - To taste
- Black Pepper - To taste
- Dried wild mushrooms - 1 handful
I always start the recipe by taking the handful of dried mushrooms and popping them into a small bowl and covering them with boiling water.
Next of all I get everything ready, I dice the meat roughly, and prep the vegetables so I have everything to hand.
Then I heat a shallow cast iron casserole dish, add a glug of olive oil and start to brown the meat. I tend to do this in small batches to make sure the meat is well browned, using a slotted spoon to remove it into a bowl.
Once all the meat is browned I add a little bit more olive oil if required and add the onions, then when they soften the garlic, bacon, mushrooms, salt, pepper and the strained liquid the mushrooms have been soaking in.
Then add the wine, passata, peppers and the spices.
If the mixture appears to be a little bit dry you can add some stock, but I tend to find the liquid is well ip to the top of the dish.
I then set the dish to a slow simmer and pop the lid on, I stir it every time I am in the kitchen and cook it for a minimum of 2 hours.
Taste before serving and add salt and pepper as required.
I sometimes add rosemary in the last 40 minutes of cooking, if I am in a rosemary mood, it is that type of recipe.
I serve it with either rice or a big chunk of homemade bread.