Spanish-Style Cardone Stew

Ingredients

In this Spanish adaptation, the Italian Cardone dish is transformed into a flavorful stew by incorporating Spanish spices and a tomato-based broth. The dish embraces the bold and robust flavors of Spanish cuisine, while still highlighting the distinct texture and taste of the cardone stalks. We alse have the original recipe for Cardone, so you can check it out.

• 500g (1.1 lb) cardone stalks, trimmed and cut into pieces 500g (1.1 lb) cardone stalks, trimmed and cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the smoked paprika, ground cumin, and dried oregano to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the cardone stalks to the pot and mix them with the spiced vegetables.
4. 4.
   Pour in the canned diced tomatoes and vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the cardone stalks are tender.
6. 6.
   Once cooked, remove the stew from heat and let it rest for a few minutes.
7. 7.
   Serve the Spanish-style Cardone Stew hot, garnished with fresh parsley. Enjoy with crusty bread.

Treat your ingredients with care...

• Cardone stalks — Before using, make sure to trim the stalks and remove any tough outer strings. Blanching the cardone stalks in boiling water for a few minutes can help reduce their bitterness.

Tips & Tricks

• If cardone stalks are not available, you can substitute them with celery stalks for a similar texture.
• For an extra kick of flavor, add a pinch of saffron threads to the stew while simmering.
• Serve the stew with a dollop of Spanish-style aioli for a creamy and tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Spanish-style Cardone Stew hot in individual bowls. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls for an authentic Spanish touch.