Pots, stews, soups, stews and stews have been part of the rich Spanish gastronomy for centuries. Fortunately, spoon dishes, far from going out of style, taste better every day. Traditional cuisine is more alive than ever and regularly present in our weekly proposals. Today it is the turn of the Murcian jarullos.
It is one of those traditional recipes that comforts the body and lifts the spirits. Very easy to dowith ingredients that we find in any market and that, if they are of good quality, will elevate this humble preparation to new spheres.
For this reason, we recommend that you get some good potatoes and the best cod you can afford. Ñoras, paprika and cumin are others key ingredients that give the stew a very special flavor. The rest depends on the good hand you have and following the recipe instructions well.
We remove (and discard) the stems and seeds of the ñoras and chop them. We heat the oil in a saucepan and sauté them for a couple of minutes, stirring constantly so that don't burn. We remove them to a plate and reserve them.
Chop the onion and sauté it in the same oil, which will have turned orange and will have a spectacular ñora flavor. Meanwhile, peel the potatoes and cut them into thick slices. We add them to the saucepan and sauté them along with the poached onion. We also add the bay leaves.
Next we add the cod crumbs and stir while continuing to sauté the whole thing. Add the water and bring to a boil. Now we add the flour, through a sieve, little by little and stirring so that it is integrated. without forming lumps.
We cook the stew for about 20 minutes, stirring from time to time to integrate all the elements well and cause the potato to breaks when it becomes tender. Five minutes before the end we add the ñoras, paprika and cumin and adjust the salt level to taste. We serve as soon as it is ready.
What to accompany Murcian jarullos with
This potato and cod stew or Murcian jarullos It is a very nutritious and satiating dish, so it is advisable to serve it as a complete single dish. It is a great dish for the last cold days of the season, because even if we do not observe the traditional Lent, it is delicious and very comforting.
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