Classic Spanish Pasta Stew | Guiso de Macarrones con Verduras
This Classic Spanish Pasta Stew, known in Spain as un Guiso de Macarrones con Verduras, is packed with so many great flavors, it´s easy to make and comes together in about 40 minutes. Serve it next to a crusty baguette and a bottle of Spanish wine for the ultimate experience.
The best part about this recipe, is that it´s all done using just one pan. Which means the starch in the pasta stays in the dish, giving the stew the most incredible textures and flavor.
To make this recipe, I used penne pasta. But you can use any pasta you like. However, if you use a thinner pasta, such as spaghetti, I would recommend adding in a bit less liquid to the stew. I also used new potatoes. You want to use a potato that´s more waxy than starchy. That way it keeps its shape and it doesn´t fall apart.
TIPS & TRICKS to Make this Recipe: Very important to cook your pasta al dente. That way it keeps its texture and it doesn´t get mushy. Make sure to check the package instructions on your pasta. In my case, it took me exactly 10 minutes to get perfectly cooked pasta.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this Classic Spanish Pasta Stew
Classic Spanish Pasta Stew
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion roughly chopped
- 1/2 green bell pepper roughly chopped
- 1/2 red bell pepper roughly chopped
- 2 carrots thinly sliced
- 4 cloves garlic roughly chopped
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup tomato sauce 115 grams
- 2 small potatoes cut into small 1/2 inch (1.25 cm) pieces
- 1/2 cup white wine 120 ml
- 5 cups vegetable broth 1200 ml
- 1/4 tsp saffron threads
- 1 cup penne pasta 100 grams
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Heat a large deep fry pan or a stock pot with a medium heat and add in 2 tbsp extra virgin oive oil
After 2 minutes add in the chopped onion, chopped bell peppers, sliced carrots and chopped garlic, mix with the olive oil
After 5 minutes and the onion is translucent and the rest of the vegetables lightly sauteed, add in 1 tsp sweet smoked paprika, quickly mix together, then add in 1/2 cup tomato sauce, mix together and simmer
Once the tomato sauce has slightly thickend, add in the chopped potatoes, 1/2 cup white wine and season with sea salt & black pepper, turn up the heat to a high heat, mix together and cook for 3 minutes, then add in 5 cups vegetable broth, 1/4 tsp saffron threads and 1 bay leaf, mix together and cook on a high heat between 15 to 20 minutes
After 15 to 20 minutes and the potatoes are fully cooked through, you can always pierce them with a toothpick, add in 1 cup penne pasta and cook until al dente (check pasta package instructions), then remove the pan from the heat, transfer into shallow bowls and top off with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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