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Spanish-Style Plantain Stew with Smoked Paprika & Saffron – vegetarian recipe
Stav Kogan

Spanish-Style Plantain Stew with Smoked Paprika & Saffron

Transport your kitchen to Spain with this aromatic and satisfying plantain stew. A tribute to Spain's iconic flavors, sultry smoked paprika and delicate saffron create a smoky, floral broth that perfectly complements the starchy sweetness of green plantains. This one-pot wonder i
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (60 ml / 2 fl oz) extra virgin olive oil
  • 1 small onion, chopped
  • 2 frying peppers (Anaheim or cubanelle) or 1 green bell pepper, chopped
  • 1 large or 2 medium carrots, chopped
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon (5 ml / 0.2 fl oz) smoked paprika
  • 1 generous pinch saffron threads
  • 2 green or green-yellow plantains, peeled and cut into 1-inch chunks
  • 6 cups (1440 ml) (1.4 L) vegetable stock or water
  • 1 bay leaf
  • Lime wedges, for serving (optional)
  • Chopped fresh cilantro, for serving (optional)
  • For even cooking and the best texture, chop the onion, peppers, carrots, and plantains into uniform, bite-sized pieces.
  • If you can't find green plantains, two large waxy potatoes (like Yukon Gold) make an excellent substitute. Do not use ripe (black) plantains, as they will be too sweet.
  • For a richer, more complex flavor, use a high-quality, flavorful vegetable stock instead of water.
  • A generous squeeze of fresh lime juice just before serving is highly recommended; it brightens all the smoky, earthy flavors of the stew.

Method
 

  1. Place a large, deep saucepan or casserole over medium-high heat and add the olive oil.
  2. Once hot, add the onion, peppers, carrot, and garlic.
  3. Season generously with salt and pepper and cook, stirring occasionally, for 2-3 minutes until they begin to soften.
  4. Sprinkle the smoked paprika and saffron over the vegetables and stir constantly for one minute until fragrant. This step blooms the spices and deepens their flavor.
  5. Add the plantain chunks, vegetable stock, and bay leaf to the pot.
  6. Stir everything together and bring the stew to a boil.
  7. Once boiling, reduce the heat to low, cover, and let it simmer gently for about 30 minutes, or until the plantains are very tender.
  8. Remove the pot from the heat and discard the bay leaf.
  9. Taste the stew and adjust the seasoning with more salt and pepper if needed.
  10. Serve hot, garnished with fresh cilantro and a wedge of lime on the side for squeezing.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15g

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