Marmitako recipe

Marmitako (Basque tuna stew)

This recipe was published many years ago in the great Spanish blog Ondakin. It’s a family recipe (from the blog’s author’s mother) so I follow it without changing a comma. It’s a nice summer dish for cooler climates or even hotter ones if you don’t mind sweat running down your forehead.

Ingredients

  • 1/2 kilo of tuna
  • 1/2 kilo floury potatoes, cut into chunks
  • 2 carrots, sliced
  • 1 Italian green pepper, sliced
  • 1 choricero pepper (or any sweet non-smoked dried chilli)
  • 2 medium oniones, finely diced
  • 1 garlic clove, chopped
  • 2 ripe tomatoes
  • 1/2 cup white wine
  • Parsley
  1. Cover the choricero pepper or dried chili with boiling water and let it soften.
  2. Gently cook the onions in olive oil until traslucent. Then add carrots, peppers and garlic.
  3. Keep cooking for a couple of minutes and add peeled, seeded and choped tomatoes and white wine. Cook until the alcohol evaporates.
  4. With a rounded knife scrap the flesh of the chorizero pepper and mash into a pulp. Add to the pot.
  5. Add potatoes. The best way to make chunks is with a fork, sticking a fork in it and twisting it until a piece breaks apart. The potatoes will thicken the sauce better than clean cut with a knife.
  6. Add water and cook for half an hour, until the broth is slightly thickened.
  7. Add tuna, cover, and cook for 5 minutes over low heat. Do not overcook or you risk drying out the fish.
Braised chicken recipe

My mom’s braised chicken

My mother is over for a few days to spend some time with her grandsons and she is cooking some of hers most popular dishes. My youngest nephew particularly loves this one.

Use a pot where the chicken pieces fit in a single layer to get a good gravy.

Ingredients

  • One chicken cut in pieces
  • 2 onions, finely chopped
  • 1 garlic clove, chopped
  • 1 bay leave
  • 1/4 cup brandy
  • Olive oil
  1. Brown the chicken in medium heat.
  2. Add onions and garlic keep cooking until brown.
  3. Add brandy and cranck up the heat until alcohol evaporates and the vigourous boiling ends and becomes a frying matter.
  4. Add water but do not cover chicken completely, turn down the heat and add salt. Cover and cook for 20 minutes.
  5. Turn the chicken pieces and cook for another 15 minutes.
  6. Serve. It goes well with a green vinegary salad.