Ingredients
- olive oil
- ½ large green capsicum, cored, seeded & diced
- ½ large yellow capsicum, cored, seeded & diced
- 8 chats (baby potatoes), peeled & quartered
- 1 medium onion, chopped
- 2 small red chillies, seeded & chopped
- 2 garlic cloves, crushed
- 1 heaped tbsp smoked or normal paprika
- ½ cup dry white wine
- ½ can diced tomatoes
- 1-2 cups chicken or fish stock
- sea salt & freshly ground pepper
- 700 gm fresh tuna, cubed
- 2 tbsp chopped fresh parsley
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Basque Marmitako
Time: 5 minutes prep, 20 minutes cook
Servings: 4 servings
Directions
- Heat a little oil in a large heavy-bottomed pan and gently sauté the capsicums, potatoes, onion, chillies and garlic until tender.
- Add the paprika and briefly cook to toast, continually stirring.
- Then add the wine, tomatoes, 1 cup stock and seasonings. Stir well and gently cook for about 20 mins until reasonably thick and the potatoes are tender, adding more stock if needed.
- Add the tuna with the parsley and gently toss for about 2 mins until the tuna has changed colour.
- Serve with steamed rice on the side.
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