Marmitako: a tuna and saffron stew

This is comfort food at its best. It’s an Omar Allibhoy recipe adapted from a Basque Country speciality. Very easy to make, very easy to eat. We adapted it slightly according to what we had in the cupboard/fridge. plateful 13-9-13jar of saffron 13-9-13Serves 4-6 – but we ate it all!
3 tbsp olive oil
1 large Spanish onion, finely chopped
4 garlic cloves, finely chopped
1 red pepper, seeded and finely chopped [because I don’t like green!]
500g potatoes, peeled and roughly chopped
1 ripe tomato, chopped [we used a tin of tomato flesh, and discarded the drained juice]
2 tsp sweet pimentón
½ fish stock cube or 2 tsp miso soup powder [we used miso]
500g fresh tuna cut into chunks
2 tbsp freshly chopped flat leaf parsley
Sea salt chopped onion, garlic & peppers 13-9-13Heat the oil in a pan over a medium heat and add the onion, garlic and pepper. Cook for 10 minutes until softened. Add the potatoes, tomatoes and pimentón. Cook for a further five minutes. onions in the pan with pimenton 13-9-13Add the saffron, 500ml water and the fish stock cube/miso powder. Cook for about 15-20 minutes until the potatoes are done. Add the tuna, plus sea salt to taste. Remove from the heat [it will continue to cook with the heat from the water and potatoes] and sprinkled with parsley. miso & something 13-9-13Leave the pan to stand for 10 minutes before serving. If you can! the tuna 13-9-13

water added to the pan 13-9-13

5 to remember
el atún – tuna
adaptado/a – adapted
el armario – cupboard
muy fácil para hacer – very easy to make
muy fácil para comer – very easy to eat

Tapas Revolution - book cover 2-9-13

‘Tapas Revolution’ by Omar Allibhoy.

Check out his website by clicking on this link:-”>
recipe page 13-9-13

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