Imagine a dish that transports you straight to the sun-drenched kitchens of Spain, where every spoonful tells a story of tradition, warmth, and vibrant flavors. This Spanish Vegetable Stew with Squash is not just a meal – it's a culinary journey that transforms simple ingredients into a symphony of taste that will make your taste buds dance with delight. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to bring a touch of Mediterranean magic right to your dinner table.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium zucchinis, sliced
- 1 medium squash, cubed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will make the cooking process smoother and more organized.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the bell pepper is softened.
- Stir in the sliced zucchinis and cubed squash, cooking for another 5-7 minutes. The vegetables should start to soften and become fragrant.
- Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir everything together to combine.
- Season the stew with paprika, salt, and pepper to taste. Adjust the seasoning based on your preference.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld and the vegetables to become tender.
- After 30 minutes, check the consistency of the stew. If it’s too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Once the vegetables are tender and the stew is heated through, remove the pot from the heat. Taste and adjust the seasoning if necessary.
- Serve the Spanish Vegetable Stew hot, garnished with freshly chopped parsley for a burst of color and flavor. Enjoy it on its own or with crusty bread on the side.
Tips
- Choose Fresh Vegetables: The key to an outstanding stew is using the freshest vegetables possible. Look for vibrant, firm zucchinis and squash with no blemishes.
- Take Your Time with Sautéing: Don't rush the onion and garlic sautéing process. Allowing them to caramelize slowly builds a deep, rich flavor base for your stew.
- Layer Your Seasonings: Add paprika early in the cooking process to help it release its full flavor potential. Taste and adjust seasonings gradually.
- Low and Slow is the Way to Go: Simmering the stew on low heat allows the vegetables to become tender and lets the flavors meld beautifully.
- Garnish Generously: Fresh parsley isn't just a decoration – it adds a bright, fresh note that lifts the entire dish. Chop it just before serving for maximum flavor.
- Make It Your Own: Feel free to experiment with additional herbs like thyme or rosemary, or add a splash of white wine for extra depth.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
