Potatoes stew with artichokes, prawns and mint, by David Gómez (Chef at the Parador de Córdoba)

To make the confinement more pleasant to all of you, the chefs of Paradores have wanted to do their bit suggesting some simple recipes with affordable products that they are cooking themselves these days at home for their families. 

Today, we dare you to try this delicious potatoes stew with artichokes, prawns and mint by David Gómez López, chef at the Parador de Córdoba. What are you waiting for to put on your apron? 

David Gómez, chef del Parador de Córdoba

 David Gómez, chef at the Parador de Córdoba

Recipe that serves 4 people:

  • Uncooked prawns                        16
  • Stock for the stew                         1,5 l (extra virgin olive oil, garlic, leeks, carrots, prawns’ heads, brandy and water)
  • Artichokes                                     4
  • Onion                                            1
  • Garlic Cloves                                5-6
  • Extra virgin olive oil                     4 tablespoons
  • Potatoes                                       4-5 medium size
  • Plum tomatoes                            2
  • Tomato sauce                             2 tablespoons
  • Food colouring                           A pinch
  • Mint                                             A sprig
  • Salt and pepper                           To taste 


Method:

Firstly, peel the prawns and set aside. Keep the heads too, which we will use for the stock.

Prepare the vegetables and prawns’ heads stock. Heat some olive oil in a pot and sauté garlic, leeks and carrots. Add the prawns’ heads and cook until golden brown, add some brandy and flambé, add water, boil for a couple of minutes, strain and set aside for later.

In a pot full of salted water, boil the artichokes for some 15 minutes, cover the pot and once cooked, turn off the heat and allow to cool with the artichokes inside the pot. Take the artichokes and remove all the outer leaves, keeping the hearts. Cut them into quarters and set aside.

Peel the onion and the garlic cloves and chop them very finely. Heat some olive oil over low heat, add the chopped garlic cloves and sauté. Once it begins to look golden brown, add the onion and a pinch of salt and cook everything together for 10 minutes, until the onion is tender and beings to be golden brown too.

 

In the meantime, peel the potatoes and cut them with the help of a knife. The easiest way to do this is to begin the cut with the knife and push until the wedge breaks. This way, the potatoes will bring more starch into the stew, which will make it thicker. 

Patatas guisadas con alcachofas y langostinos. Chef de Córdoba

When the onion is browned, add the chopped plum tomatoes and allow to cook for 4 minutes.

Add the potatoes too, together with the tomato sauce and the food colouring, mix well for 2 minutes and add the stock we made and had set aside.

If you are using a regular pot, you will need to cook everything for some 30 minutes or until you see the potatoes are well cooked. Increase the heat to bring the stock to a boil and then, lower to the minimum heat so that it cooks slowly with the pot always covered and stirring occasionally.

David Gómez, chef at the Parador de Córdoba

 

Recipe that serves 4 people:

 

Uncooked prawns                                                         16

Stock for the stew                                                           1,5 l (extra virgin olive oil, garlic, leeks, carrots, prawns’ heads, brandy and water)

Artichokes                                                                       4

Onion                                                                             1

Garlic cloves                                                                  5-6

Extra virgin olive oil                                                        4 tablespoons

Potatoes                                                                         4-5, medium size

Plum tomatoes                                                               2

Tomato sauce                                                                  2 tablespoons

Food colouring                                                                 A pinch

Mint                                                                                     A sprig

Salt and pepper                                                               To taste