Kinilnat de Aragon

Ingredients

In this Aragonese adaptation of Kinilnat, the traditional Filipino ingredients are replaced with Aragonese counterparts. The souring agent, typically vinegar or tamarind in the original dish, is substituted with lemon juice to add a tangy kick. The native vegetables are replaced with Aragonese vegetables such as artichokes and peppers, while the seafood is enhanced with Spanish spices like smoked paprika and saffron. These changes give Kinilnat de Aragon a distinct Spanish flair while still maintaining the essence of the original dish. We alse have the original recipe for Kinilnat, so you can check it out.

• 500g (1.1 lb) seafood mix (shrimp, squid, mussels) 500g (1.1 lb) seafood mix (shrimp, squid, mussels)
• 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, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 4 artichoke hearts, quartered 4 artichoke hearts, quartered
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the bell peppers and artichoke hearts to the pot, and cook for a few minutes until slightly softened.
3. 3.
   Stir in the diced tomatoes, lemon juice, smoked paprika, and saffron threads. Cook for another minute to allow the flavors to meld.
4. 4.
   Add the seafood mix to the pot and pour in the fish or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the seafood is cooked through.
6. 6.
   Serve the Kinilnat de Aragon hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood mix — Ensure that the seafood is fresh and properly cleaned before adding it to the dish.
• Artichoke hearts — If using canned artichoke hearts, rinse them well to remove any excess brine or saltiness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve Kinilnat de Aragon with crusty bread to soak up the flavorful broth.
• If artichoke hearts are not available, you can substitute them with asparagus or green beans.
• Adjust the amount of lemon juice according to your preference for tanginess.
• To enhance the smoky flavor, you can grill the seafood before adding it to the dish.

Serving advice

Kinilnat de Aragon is best served hot as a main course. Pair it with a side of steamed rice or crusty bread to soak up the delicious broth.

Presentation advice

Garnish the Kinilnat de Aragon with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or a large serving dish to showcase the vibrant colors of the vegetables and seafood.