Spanish-style Scottiglia

Ingredients

In this Spanish adaptation of Scottiglia, we incorporate the vibrant flavors and ingredients commonly found in Spanish cuisine. The original Italian dish is typically made with Italian sausages, while the Spanish version includes a combination of beef, pork, and chicken. The spices used in the Spanish-style Scottiglia, such as paprika, cumin, and saffron, give it a distinct flavor profile that sets it apart from the Italian original. We alse have the original recipe for Scottiglia, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) chicken, bone-in 500g (1.1 lb) chicken, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 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
• A pinch of saffron threads A pinch of saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 1 liter (4 cups) beef or chicken broth 1 liter (4 cups) beef or chicken broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 55g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the beef, pork, and chicken to the pot. Season with salt and pepper. Cook until the meats are browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, paprika, cumin, saffron threads, and bay leaf. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef or chicken broth, ensuring that the meats and vegetables are fully submerged. Bring the stew to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meats are tender and the flavors have developed.
5. 5.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Spanish-style Scottiglia hot, garnished with fresh parsley. It pairs well with crusty bread or steamed rice.

Treat your ingredients with care...

• Beef, pork, and chicken — Ensure that the meats are cut into evenly sized cubes to ensure even cooking and tenderness.

Tips & Tricks

• For an extra burst of flavor, marinate the meats in a mixture of olive oil, garlic, and Spanish spices 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 stew during the last 10 minutes of cooking.

Serving advice

Serve the Spanish-style Scottiglia in deep bowls, allowing the rich broth to surround the tender meats and vegetables. Accompany it with a side of crusty bread or steamed rice to soak up the delicious flavors.

Presentation advice

Garnish the Spanish-style Scottiglia with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the Mediterranean feel of the dish.