|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 103g||37%|
|Dietary Fiber 22g||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the best ways to warm up during winter in Spain is by making a piping hot Spanish stew. In Spain, there are as many different stew recipes as there are households. Everyone has their own version of the classics, their own new inventions and personal tips and tricks.
This delicious chickpea and shrimp stew (potaje de garbanzos con langostinos) is typical of Cadiz in Andalusia (southern Spain). It is often served as a main course with a loaf of crusty bread, or as a tapa in small clay bowls.
- 28 ounces of canned or jarred chickpeas (garbanzos), drained and rinsed
- 1 pound raw jumbo shrimp, peeled (save the shells and heads to enrich the flavor of the dish)
- 2 tomatoes, diced
- 4 cloves of garlic, minced
- 1 large onion, diced
- 1/2 sweet red bell pepper, diced
- 1 long green pepper (such as an
- Anaheim pepper), diced
- 2 to 4 dried cayenne peppers (depending on how spicy you like it)
- A large handful of fresh parsley, diced
- 1 teaspoon of sweet Spanish paprika
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 5 tablespoons of extra virgin olive oil
- 1/2 cup of dry white wine
- 7 cups of water
Drain and rinse the chickpeas and add them to a heavy pot.
Add the diced peppers, sweet paprika, cumin and bay leaves.
Add about a tablespoon of extra virgin olive oil to a heavy frying pan or large pot and place over a medium-high heat. Add the shrimp shells and heads, and sauté for about five minutes.
Add the white wine and simmer until almost completely reduced (about five minutes). Cover with the water and simmer, uncovered, for 20 minutes.
Place a fine mesh strainer over the pot with the chickpeas and peppers, and strain the shrimp broth into this pot.
Turn the heat to medium and allow the garbanzos to start to simmer.
In the meantime, put about four tablespoons of olive oil in a frying pan and bring to a medium heat. Add the dried cayenne peppers and five of the jumbo shrimp.
Pan fry the shrimp of both sides, until golden brown. Then remove them and place them in a blender or food processor.
Add the diced onion and minced garlic to the same frying pan and sauté over medium heat for about five minutes. Add the diced tomatoes and raise the heat to medium-high. Cook until the tomatoes are completely broken down. Then add this entire mixture to the blender or food processor.
Add 1/2 cup of the garbanzos and peppers to the blender or food processor, and 1/2 cup of broth. Blend the mixture well, until completely pureed. Add it to the rest of the garbanzos and broth.
Cut the rest of the jumbo shrimp into rough chunks and add the chopped shrimp and the diced parsley to the stew. Cook for about five minutes at a simmer, until the shrimp are just cooked.
Season with salt and pepper to taste.