RCI-RC.005.0048.001
Guiso de Dorado
Guiso de Dorado from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- kg of tails that do not have tallow3 unit
- .5 kg of onions2 unit
- teeth of garlic6 unit
- I sobremention of saffron.1 unit
- worn out grains of pepper10 unit
- salt to the taste1 unit
- of liter of olive oil (01/4 unit4),
- kg of mature tomatos2 unit
- I sobremention of colorante1 unit
- of wine of Montilla or Moriles1 liter
Method
1
In a large, heavy-bottomed pot, heat a drizzle of oil over medium heat and sauté finely diced onion, garlic, and bell pepper until softened and fragrant, about 5 minutes.
5 minutes
2
Add diced tomatoes and stir to combine with the aromatics, cooking until the tomatoes break down and form a thick base sauce.
5 minutes
3
Pour in water or light broth, approximately 4 cups, and bring the mixture to a gentle boil over medium-high heat.
5 minutes
4
Slowly stir in rolled oats or coarse ground grain in a steady stream, whisking continuously to prevent lumps from forming.
2 minutes
5
Reduce the heat to low and cook the porridge, stirring frequently, until it thickens to a creamy, stew-like consistency.
15 minutes
6
Season generously with salt, ground cumin, and fresh or dried herbs such as parsley or oregano, adjusting to taste.
2 minutes
7
If the guiso becomes too thick, add small amounts of warm broth or water and stir to reach your desired consistency.
3 minutes
8
Remove from heat, allow to rest for 2 minutes, then ladle into bowls and garnish with fresh chopped parsley or a drizzle of olive oil before serving.
2 minutes