Spanish-Style Plantain Stew
MAKES: 4 servings
TIME: 45 minutes
I call this stew Spanish style not because I’ve ever eaten anything like it in Spain but because it harnesses the flavors of two of Spains most distinctive ingredients: saffron and smoked paprika.
Cutting the onions, peppers, carrots, and plantains into pieces that are about the same size will produce the best-textured stew, and they’ll all cook at about the same rate. If you can’t find plantains (or can find only yellow-black or black ripe plantains, which are too sweet here but perfect for Sauted Ripe Plantains), substitute 2 large waxy potatoes.
1/4 cup extra virgin olive oil
1 small onion, chopped
2 frying (Anaheim or cubanelle) peppers or 1 green bell pepper, chopped
1 large or 2 medium carrots, chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 teaspoon smoked paprika (see Everyday Dried Chiles)
Pinch saffron
2 green or green-yellow plantains, peeled and cut into chunks
6 cups vegetable stock or water
1 bay leaf
Lime wedges and chopped fresh cilantro, for serving (optional)
01 Put the oil in a large, deep saucepan or casserole over medium-high heat. When hot, add the onion, peppers, carrot, and garlic. Season with salt and pepper and cook, stirring, for 2 or 3 minutes, then sprinkle the smoked paprika over the pan, add the saffron, and cook, stirring, for another minute.
02 Add the plantains, stock, and bay leaf and bring to a boil. Turn the heat down to low and simmer until the plantains are very soft, about 30 minutes. Fish out the bay leaf and discard.
03 Taste, adjust the seasoning, and serve, passing the chopped cilantro and lime wedges at the table.
