Vegetable Stew

Estofado de Verduras

Bottled mixed vegetables make life easier when preparing vegetable stews or a common dish in Spain that is known as Russian salad. This is made by adding a mayonnaise to diced, cooked vegetables. The salad is served cold with green or black olives and strips of piquillo peppers.

Servings: 4

Prep Time: 15 min.[PT15M]

Cook Time: 20 min.[PT20M]


2 large jars of mixed vegetables
5 tbsp olive oil
3.5 oz onions
5.5 oz serrano ham
2 tbsp flour
1 vegetable stock cube
Salt and sweet pimentón
2 hard-boiled eggs


Drain the mixed vegetables. In a deep frying pan, heat the oil and add the very finely-chopped onion. When it has turned golden brown, add the diced ham and the flour. Fry lightly then add the vegetables together with a little water in which the stock cube has first been dissolved. Season with salt and sweet pimentón and leave to cook gently. Serve decorated with the hard-boiled eggs in slices or quarters.

Selected by Julia López de Sagredo
Recipe courtesy of Spain GourmeTour magazine.

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