Spanish Cuisine

Spanish Goat Stew Recipe – Spanish Special

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Spanish Goat Stew Recipe – Spanish Special

Spanish Goat Stew recipe is a rich, comforting one-pot dish that brings bold Spanish flavors straight to your table. In this savory main course, tender diced kid goat (on the bone) is browned in extra-virgin olive oil, then slowly simmered with aromatic garlic, smoky sweet paprika, and dried choricero peppers. Oloroso sherry and flavorful chicken stock infuse the meat with depth and warmth, while bay leaves add a subtle herbal note. Perfect for cozy family dinners or special gatherings, this stew delivers hearty comfort with Mediterranean flair.
  • 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

1

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.

2

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.

Recipe Notes:

Kid goat on the bone offers exceptional flavor and richness—ideal for stewing.

Extra-virgin olive oil used for browning adds depth; brown meat in batches for better caramelization.

Create a bold flavor base by pounding choricero peppers and garlic into a smooth paste with a splash of hot water.

Sweet smoked paprika and oloroso sherry bring smoky, nutty tones—allow the sherry to simmer briefly to eliminate harsh alcohol.

Simmer the stew gently in chicken stock with bay leaves for 1½–2 hours, until the goat is fall-apart tender.

Serve this dish straight from the pot for that rustic presentation and feel of hearty comfort.

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