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Spanish
cuisine makes the most of foods from the land and the sea,
and this traditional recipe combines the best of both.
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| 3
tablespoons extra
virgin olive oil |
| 1
red onion—-finely
chopped |
| ½
red pepper—julienned
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| ½
green pepper—julienned |
| 3
cloves garlic—finely
chopped |
| 1
small potato—peeled and cut into small cubes |
| 14
oz (420g) canned tomatoes—chopped |
| 1½
cups fish, vegetable or chicken stock |
| ½
cup white wine |
| 1
tablespoon tomato paste |
| 2
teaspoons paprika |
| 1
teaspoon sea salt |
| ½
teaspoon freshly ground black pepper |
| 6
oz (180g) canned light meat tuna—drained and broken
into small chunks |
| 1
tablespoon finely chopped fresh flat-leaf parsley |
| 1
cup rice |
HEAT
2 tablespoons of the oil in a large saucepan over a medium heat
and cook the onion and peppers for 6 minutes, stirring occasionally.
ADD the garlic, potatoes and tomatoes and cook for 2 minutes.
ADD the stock, wine, tomato paste, paprika, salt and pepper
and bring to the boil. REDUCE the heat to medium-high and simmer
uncovered for 25 minutes, stirring occasionally. WHILE the stew
simmers, cook the rice. STIR through
the tuna, parsley and remaining olive oil and serve over rice.
Variation:
Instead of rice, you can serve this stew with good quality
crusty bread.
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