Viúvas Adapted to Andorran Cuisine

Ingredients

In this adaptation, the original Viúvas recipe is modified to incorporate Andorran flavors and ingredients. The traditional Portuguese dish typically includes pork, clams, and potatoes, cooked in a tomato-based sauce. In the Andorran version, we substitute the pork with lamb, which is a popular meat in Andorran cuisine. Additionally, we enhance the flavors with local herbs and spices, such as thyme and smoked paprika, to give it a distinct Andorran twist. We alse have the original recipe for Viúvas, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) clams 500g (1.1 lb) clams
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Return the lamb to the pot and add the diced potatoes, smoked paprika, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
5. 5.
   Pour enough water to cover the ingredients in the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the lamb and potatoes are tender.
6. 6.
   Add the clams to the pot and cook for an additional 5 minutes or until the clams open.
7. 7.
   Remove from heat and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Clams — Rinse the clams thoroughly under cold water to remove any sand or grit before adding them to the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes.
• Serve the dish with crusty bread to soak up the flavorful broth.
• For a heartier meal, you can serve the Andorran Widow's Delight over a bed of cooked rice or couscous.
• Adjust the seasoning according to your taste preferences. Add more salt, pepper, or herbs if desired.
• This dish tastes even better the next day, as the flavors have time to meld together. Consider making it in advance for a delicious leftover meal.

Serving advice

Serve the Andorran Widow's Delight hot in individual bowls. Garnish with fresh parsley for a pop of color. Accompany it with crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the clams on top of the dish, with their shells facing up. Sprinkle some additional chopped parsley over the top for an added touch of freshness.