Guisado de patata (potato and cauliflower garlicky stew)

A nice and simple potato and cauliflower stew, with a garlic, parsley and roasted almonds picadillo.


Hola!

Today I bring you a nice and simple potato and cauliflower stew, with a garlic, parsley and roasted almonds picadillo. The potatoes and cauliflower are melt-in-your-mouth soft, and the creaminess of it all combined with the garlic and the almond crunch are a gift to your palate! 

PLANT POWER, MAKE UP!

Spaniards make all kinds of potato stews: with cod, beef, pork, etc. But my mum makes it “widowed”, i.e., with no meat. I added cauliflower to include the cruciferous vegetables that we all should eat every week, especially if you are plant-based. My mum used to grate some boiled egg on top for extra protein, but we are not going to do that. You can top the stew with grated tofu, more roasted almonds or whatever you want. I wanted to make it simple and with common ingredients.

The secret to this stew is making a flavoursome stock, and the garlic and parsley picadillo will elevate it to the next level. So, nothing to veganise here, since it’s already vegan! I also used a picadillo, and it gave such a nice garlicky flavour.

What is a picadillo? I’ve seen an Italian word for it, but I cannot recall it now. I have also tried to look for a translation, but nothing was really suitable. This is the word that my iaia uses, so that is that. Picadillo is simply some aromatics that we add to stews to complement and enhance flavours. It is usually made with garlic and parsley, sometimes you also add almonds. The key is that, because it is added towards the end of the cooking, the garlic and parsley flavour is strong and it doesn’t really cook, like when you sauté garlic before adding the stock. Picadillos are usually made with a mortar and pestle. It is purposely rough and crushed, with different piece sizes that adds layers to the texture of the stew, and it will be the last bit in your mouth to nicely chew on. Also, because we’re adding a punch of flavour, we can refrain from using more salt. It’s a win-win! 


GUISADO DE PATATA (POTATO AND CAULIFLOWER GARLICKY STEW)

Serves: 4 people
Prep: 20 minutes
Cook: 40 minutes


INGREDIENTS

Stew
6 medium potatoes (1.5kg)
1 tomato
1 onion, chopped
1 tsp. paprika
4 cups vegetable stock
1/4 tsp. saffron powder or turmeric
1 bay leave
1 cauliflower head, cut into small florets

Picadillo
2 garlic cloves, roughly chopped
15g parsley, pick the leaves only
1/4 cup roasted almonds


INSTRUCTIONS

  1. Peel and slice all the potatoes into small wedges. Instead of cutting the pieces all the way through, cut 3/4 in and then snap the piece to break it off. This will release more starch and make a thicker stock.
  2. Cut the tomato in half and grate the pulp into the same bowl. Discard the peel (or use it to make veg stock).
  3. Spray some olive oil and fry the onion in a big saucepan a medium-high. Season to taste and sauté until translucent. Make room in the middle of the pan and add in the grated tomato. Season to taste and cook until it becomes orange and fragrant. Add the paprika, mix it all well and cook for another minute.
  4. Add the potato wedges and stir to cover with the sautéed vegetables. Then add the stock, saffron powder or turmeric, and bay leave. Simmer 10 minutes.
  5. In the meantime, make the picadillo. Crush in a mortar the garlic, parsley leaves and almonds with the pestle. Season with salt and pepper and keep working on it until you get a rough paste but with visible almond chunks.
  6. After the 10 minutes simmering, add the cauliflower and cook for another 12-15 minutes until the potatoes are very soft. Turn the heat off, stir in the picadillo and mix well.

Serve immediately or keep in the fridge in an airtight container for up to 5 days.

Bon profit!