Spanish Style Turkey Stew
6 servings
50 minutes
Spanish-style turkey ragout is a fragrant and rich dish inspired by the traditions of Spanish cuisine. It combines tender turkey fillet with the robust flavors of smoked paprika, garlic, and white wine. Marinated peppers and tomatoes add juiciness and a slight tang, while chickpeas enhance the texture. The origins of this dish can be linked to the Spanish tradition of making stews with meat, beans, and spices, creating cozy and hearty meals for family dinners. The mild spiciness of cayenne pepper and the freshness of lemon zest add depth to the flavor, while serving it with bulgur or couscous makes it an ideal option for gourmets. This dish is perfect for a warm family dinner, providing a sense of comfort and Mediterranean ambiance.
1
Cut the turkey fillet into medium pieces, season with salt and pepper, and fry in olive oil until golden brown.
- Turkey breast: 4 pieces
- Olive oil: 4 tablespoons
2
Cut the brisket (originally, of course, it was ham with minimal fat) into thin strips and finely chop the garlic.
- Smoked brisket: 2 pieces
- Garlic: 3 cloves
3
Add to the turkey along with paprika, cayenne pepper, and bay leaf.
- Smoked paprika: 1 tablespoon
- Cayenne pepper: to taste
- Bay leaf: 2 pieces
4
Fry on medium heat for 2-3 minutes, stirring.
5
Grate the zest of half a lemon and squeeze out its juice.
- Lemon: 1 piece
6
Add sliced pickled peppers (can be replaced with fresh or roasted) to the turkey, along with lemon zest and juice.
- Pickled peppers: 100 g
- Lemon: 1 piece
7
Add a can of chopped tomatoes and chickpeas, draining the liquid from the chickpeas; you can use pre-cooked chickpeas and any dry white wine, and mix well.
- Chopped tomatoes in their own juice: 1 jar
- Canned chickpeas: 1 jar
- Dry white wine: 75 ml
8
Cook on low heat for 30–35 minutes, stirring occasionally.
9
Serve with boiled couscous or bulgur, sprinkled with finely chopped parsley leaves.
- Couscous: to taste
- Parsley: 4 stems