Stewing / Tapas Online

Caldereta de CorderoBy tapasonline

Lamb stew - a hearty, warming stew. Due to the long, slow cooking, it is possible to use the cheaper cuts, such as neck or shoulder. You can vary the herbs, add spices, and use red instead of white wine if you prefer.

Higaditos de Pollo al JerezBy tapasonline

Chicken livers in sherry - a simple dish, but with a good depth of flavour. Serve with some bread to mop up the rich sauce.

Callos a la MadrileñaBy tapasonline

Madrid-style tripe - strictly speaking, the official Madrid version does not contain chickpeas, but they are a frequent addition and they do pad the dish out and provide some texture. Tripe, obviously, chorizo and morcilla are the main ingredients, but the extra additions can vary from ham and bacon to pork knuckle, veal or pig’s snout, and calf or pig’s trotters. They can be varied according to what you have on hand.

MarmitakoBy tapasonline

Basque tuna stew - named after the pot in which it is cooked, this popular Basque stew was created by fishermen who cooked it on their boats.

Estofado de AnguillaBy tapasonline

Eel stew - eels are not as popular as they once were. It’s a shame really, as they are tasty and quick and easy to cook. This is a typical old recipe.

Pisto ManchegoBy tapasonlineThis is a type of ratatouille and needs the best vegetables and a really good quality olive oil. Manchego refers to the region of La Mancha, although manchego cheese is a popular topping, as is fried egg. You can use fresh, ripe tomatoes, but good quality canned ones are fine. It can be enjoyed hot or cold.

Pollo al ChilindrónBy tapasonlineChicken with tomatoes and peppers - this classic hearty chicken stew comes from the north of Spain and is surprisingly quick and easy to make.

Estofado de Venado con ChorizoBy tapasonlineVenison stew with chorizo - Venison is a very lean and healthy meat and is now widely available. The long, slow cooking makes the meat tender and allows the flavours to meld. It will keep in the fridge in a sealed container for 2-3 days. As an alternative, try adding potatoes or wild mushrooms, either with, or without the chorizo.

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