Pichones Estofados with a Twist

Ingredients

• 4 squabs (pigeons) 4 squabs (pigeons)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup red wine 1 cup red wine
• 2 cups chicken broth 2 cups chicken broth
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, smoked paprika, dried thyme, dried rosemary, salt, and pepper.
2. 2.
   Rub the squabs with the marinade, ensuring they are well coated. Let them marinate for at least 1 hour, or overnight for best results.
3. 3.
   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the squabs on all sides until golden brown. Remove from the pot and set aside.
4. 4.
   In the same pot, add the remaining 2 tablespoons of olive oil and sauté the diced onion, carrots, and celery until they are caramelized and fragrant.
5. 5.
   Return the squabs to the pot and add the diced tomatoes, red wine, chicken broth, and bay leaf. Bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the squabs are tender and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving. Serve the Pichones Estofados hot with crusty bread or over rice.

Treat your ingredients with care...

• Squabs — Ensure that the squabs are fresh and properly cleaned before marinating. If squabs are not available, you can substitute with Cornish game hens for a similar taste and texture.

Tips & Tricks

• For an extra depth of flavor, add a splash of sherry vinegar to the stew just before serving.
• 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.
• To make the dish more aromatic, add a pinch of saffron threads to the stew while it simmers.
• If you don't have red wine on hand, you can substitute with an equal amount of beef or vegetable broth.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Pichones Estofados hot, garnished with fresh parsley for a pop of color. Accompany it with a side of crusty bread or fluffy rice to soak up the flavorful broth.

Presentation advice

Present the Pichones Estofados in a deep serving dish, allowing the squabs to be showcased in the rich stew. Sprinkle some fresh herbs on top for an elegant touch.