1 – 2 onions (11/2–2 cups sliced)
3 garlic cloves
3 tablespoons olive oil
2 medium carrots (about 11/2 cups sliced)
1 large potato (about 2 cups diced)
1 tablespoon sweet paprika
2 bay leaves
pinch of cayenne
2 cups hot water1
1/2 cup dry sherry
1/2 teaspoon salt
1/2 pound mushrooms
1 red bell pepper
5 artichoke hearts (14-ounce can)
1 cup fresh or frozen green peas
salt to taste
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chopped Spanish olives
4 hard-boiled eggs, cut into quarters (optional)
Halve and thinly slice the onion, then cut the slices in half. Mince or press the garlic. In a pot, sauté the onions and garlic in the oil on medium heat until tender. Peel the carrots, cut them in half lengthwise, and then slice them crosswise into half circles, and add them to the pot. Peel the potato if you like, and cut it into 1/2-inch cubes. Add the potato, paprika, bay leaves, and cayenne and sauté for a minute or so, stirring to prevent sticking. Pour in the water, sherry, and salt. Cover the pot and bring to a boil. Reduce the heat to a simmer.
Wash the mushrooms and cut off and discard the stems. Leave any small mushrooms whole, but cut the larger ones into halves or quarters. Chop the pepper into 1-inch pieces. Add the mushrooms and peppers to the pot. Cut the artichoke hearts into halves. When the vegetables are just tender, stir in the artichokes and peas. Simmer for 3 to 4 minutes. Add salt to taste.
Serve topped with chopped olives, and wedges of hard-boiled egg if you like.
PER 8-OZ SERVING: 145 CALORIES, 4.3 G PROTEIN, 5.8 G FAT, 19.2 G CARBOHYDRATE, 238 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
35 minutes
SERVINGS
4
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Accompany this with garlic bread or another crusty loaf.
A Spanish vegetable stew, delicately seasoned with sherry and paprika. We recommend using sweet Hungarian paprika for the best flavor. Seasonal vegetables, such as asparagus, fresh tomatoes, or green beans can be added or substituted for some of those suggested here. If you intend to use hardboiled eggs as a garnish, put them on the stove to cook when you begin the recipe.
1. Or use the liquid from the canned artichoke hearts plus enough water to make a total of 2 cups.