Spanish Goat Stew Recipe – Spanish Special
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Spanish Goat Stew Ingredients :
- 2.5 kg of diced kid goat on the bone (refer to notes below for details)
- 6 tablespoons of extra-virgin olive oil
- 4 choricero peppers (refer to notes below for details)
- 4 cloves of garlic
- 1 tablespoon of sweet smoked paprika
- 500 ml of oloroso sherry
- 750 ml of chicken stock
- 2 bay leaves
How to Make Spanish Goat Stew
Season the goat meat thoroughly. Heat the olive oil in a large, lidded casserole over medium-high heat. Brown the meat in batches until golden all over, removing each batch as it browns. Add the peppers to the casserole and fry until they are also browned.
Use a pestle and mortar to grind the peppers and garlic cloves into a paste, adding 1 tablespoon of hot water if it becomes too dry. Stir in the paprika and gradually mix in some of the sherry to loosen the mixture. Pour this mixture along with the remaining sherry into the casserole. Simmer for 5 minutes to allow the alcohol to evaporate. Add the chicken stock and bay leaves, then return the goat meat to the casserole. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover with the lid and simmer very gently for 1½ to 2 hours, or until the goat is tender and easily falls apart.
