Spanish Freginat

Ingredients

Spanish Freginat is a variation of the original Albanian Freginat, adapted to the flavors and ingredients commonly found in Spanish cuisine. While the core concept of slow-cooked meat and vegetables remains the same, the Spanish version incorporates traditional Spanish spices like paprika and cumin, giving it a distinct flavor profile. Additionally, Spanish Freginat often uses beef or lamb as the meat of choice, whereas the Albanian version typically uses chicken or veal. We alse have the original recipe for Freginat, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced bell peppers, diced potatoes, and diced tomatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the tomato paste, paprika, cumin, dried oregano, salt, and pepper. Mix well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth, ensuring that it covers the ingredients. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Spanish Freginat hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef or lamb — For a more tender result, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim excess fat before cubing.
• Bell peppers — Use a mix of red, green, and yellow bell peppers for a vibrant and colorful stew.
• Potatoes — Opt for starchy potatoes like Russet or Yukon Gold, as they hold their shape well during cooking.
• Tomatoes — If fresh tomatoes are not available, you can substitute with canned diced tomatoes.
• Paprika — Choose a good quality Spanish paprika for an authentic flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in olive oil, garlic, and paprika for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Serve the Spanish Freginat with crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the vegetables according to your preference. Zucchini, carrots, or green beans can be great additions.

Serving advice

Spanish Freginat is best served hot, straight from the pot. It pairs well with a side of crusty bread or steamed rice to soak up the flavorful sauce. Garnish each serving with fresh parsley for a pop of color and freshness.

Presentation advice

Serve the Spanish Freginat in individual bowls, allowing the vibrant colors of the vegetables to shine through. Sprinkle some fresh parsley on top for an appealing touch. Accompany the stew with a side of crusty bread, and consider placing a sprig of parsley on each plate for an elegant presentation.