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José Pizarro’s Caldereta del Cordero
Introduction from José Pizarro
The word caldereta comes from caldero, which is a big pan normally used on an open fire. Stews are very popular all over Spain, and can be made with meat, like this version with lamb, or fish. In the Balearic Islands, they make a caldereta with lobster, which is my absolute favourite.
Ingredients
Method
Season the lamb to taste, then add a little oil to a saucepan over a medium-high heat and fry the lamb until well browned all over; you’ll need to do this in batches. Remove from the pan and set aside.
Add more oil to the pan, reduce to a medium heat and add the onion. Fry for 10 minutes, until golden and softened, then add the garlic, peppers and herbs. Cook until the peppers start to soften, around 5 minutes. Pour in the red wine and let bubble for 1 minute to reduce a little. Return the lamb to the pan and add the tomatoes, tomato purée and chicken stock. Bring to the boil, then reduce to a simmer and slowly cook over a low heat for 2–2½ hours, until the meat is really tender.
While the lamb is cooking, make the picada. Heat a little oil in a heavy-based saucepan over a medium heat and fry the bread and almonds for a minute or two, until lightly toasted, then tip into a pestle and mortar or a small food processor and crush with the soaked choricero peppers and a little of their soaking water to make a paste.
Stir the picada of peppers, bread and almonds into the stew and cook for 4–5 minutes to thicken. Serve immediately with crusty bread or potatoes.
Reviews
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