This Spanish Stew is Murcia’s BEST-KEPT Recipe | Jarullos Murcianos

This Spanish stew from Murcia, known as “jarullos Murcianos,” is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and all done in about 40 minutes. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish wine for the delicious meal.

To make this recipe, I used gold potatoes. But you can use any type of potatoes you like. I also peeled the potatoes, as that is how the recipe is traditionally made. If you prefer, you can leave the skins on.

As for the liquid, I used water. But chicken broth, beef broth, or even vegetable broth can also be used. However, water is typically used, that way, the liquid doesn’t overpower the flavors of the stew.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months in an airtight container. Just add in more liquid when reheating if it looks too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Stew from Murcia

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Spanish Potato Stew from Murcia | Jarullos Murcianos

Course Main Course, Stew

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 298 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium yellow onion (roughly chopped)
• 6 cloves garlic (thinly sliced)
• 3 jarred roasted red bell peppers (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 3 medium potatoes (peeled) 1.5 lbs / 700 grams
• 3 cups water 720 ml
• 2 bay leaves
• 2 tbsp all purpose flour 15 grams
• 1 cod fillet (I used frozen and thawed out) 8 oz / 225 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and roasted red bell peppers, mix together, then mix every 1 to 2 minutes

3. In the meantime, cut the potatoes into small bite-sized pieces that are 1/4 inch thick (0.635 cm)

4. Once the vegetables are lightly sautéed, about 5 minutes, add in the chopped potatoes, along with the paprika, cumin, bay leaves, and season with salt & pepper, mix together, then add in the water, raise to a high heat, and mix together

5. When it comes to a boil, add the flour and gently mix together until there are no lumps in the liquid, then place a lid on the pan and lower it to a low heat, gently shake the stockpot once in a while, this helps thicken the stew

6. In the meantime, lay the cod fillet over some paper towels and pat dry, then season with salt & pepper, and then finely chop it

7. After simmering the potatoes for 15 to 20 minutes and they're just cooked through (you can always pierce them with a toothpick), add in the chopped cod, mix together, then place the lid back on the pan and simmer for 3 to 4 minutes or until the cod is cooked through

8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Potato Stew from Murcia | Jarullos Murcianos

Amount Per Serving

Calories 298 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 24mg8%

Sodium 300mg13%

Potassium 853mg24%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 2g2%

Protein 14g28%

Vitamin A 284IU6%

Vitamin C 30mg36%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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