{"id":66,"date":"2013-05-06T11:46:56","date_gmt":"2013-05-06T11:46:56","guid":{"rendered":"http:\/\/www.euskoguide.com\/blog\/?p=66"},"modified":"2020-06-30T21:47:50","modified_gmt":"2020-06-30T21:47:50","slug":"marmitako-recipe-for-a-classic-basque-meal","status":"publish","type":"post","link":"https:\/\/www.euskoguide.com\/blog\/2013\/05\/06\/marmitako-recipe-for-a-classic-basque-meal\/","title":{"rendered":"Marmitako \u2013 Recipe for a Classic Basque Meal"},"content":{"rendered":"<div class=\"column-margin-top intro-text-blue\">Marmitako is a typical Basque dish that is one of our favorites. The name in Basque means <strong>\u201cfrom the pot.\u201d<\/strong> What comes from the pot is a delicious stew made primarily from tuna and potatoes.<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-bottom-small small-12 medium-12 large-8 columns\">\n<p class=\"test\">Before it made its way into Basque kitchens, marmitako was a <strong>typical meal for Basque fishermen<\/strong> and was prepared while they were on their boats, in search of tuna. Contrary to what one might think, it was traditionally a meal eaten in summer due to the simple fact that the warmer months are when the tunas are out. If it is particularly hot out, the marmitako can also be eaten when it is lukewarm. But it&#8217;s so good, I\u2019m sure it can even be eaten cold!<\/p>\n\n<\/div>\n<div class=\"wp-caption\" style=\"width: 100%\">\n<p class=\"wp-caption-text\"><img class=\"size-full resize\" alt=\"Marmitako Ingredients\" src=\"\/blog\/wp-content\/uploads\/2013\/05\/marmitako_ingredients.jpg\">\nMarmitako Ingredients<\/p>\n\n<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-top-small small-12 medium-8 large-8 columns\">\n<p class=\"test\">Before we get started with the recipe, I just wanted to make one quick note about the <strong>pimientos choriceros.<\/strong> These are dried red peppers that are very typical in Basque cooking and can be difficult to find outside of the Basque Country. In fact, I noticed that all of the recipes for marmitako that I found online in English, don\u2019t even use it. Instead, they just add in normal red pepper. While this can be done and it will taste good, it won\u2019t be AS GOOD as it would with the pimientos choriceros. It would be like substituting a sun dried tomato for a normal tomato. I have looked online and found that it can be purchased outside of Spain. It is usually called \u201ccarne de pimiento choricero\u201d and comes in a jar. If you plan on making other Basque dishes or are just serious about your marmitako, I would highly recommend grabbing a bottle. It is really awesome stuff.<\/p>\n\n<\/div>\n<div class=\"column-no-padding-right small-12 medium-4 large-4 columns\">\n<div class=\"show-for-small-only hr-separator-top\"><\/div>\n<div class=\"center\">\n<\/div>\n<div class=\"show-for-small-only hr-separator-bottom\"><\/div>\n<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-bottom-small small-12 medium-8 large-8 columns\">\n<p class=\"test\"><a href=\"https:\/\/www.laespanolameats.com\/en\/spices\/choricero-pepper-paste-140g.html\" title=\"Buy carne de pimientos choriceros online\" target=\"new\" rel=\"noopener noreferrer\">Here is a link<\/a> I found for an online store that sells the carne de pimiento choricero. In Europe, it is more readily available but you might still have to find a place online to order it. Or pick up a bottle when you are visiting the Basque Country.<\/p>\n<p class=\"test\">The only other part of the recipe that could be new for you is the <strong>breaking of the potato<\/strong> instead of slicing it. The breaking can be done by inserting the knife into the potato just a little bit and then twisting the blade so that it breaks off little chunks of potato. This is important because it preserves the natural structure of the potato and helps the sauce become more starchy and thick without the need to add a thickening agent.<\/p>\n\n<\/div>\n<div class=\"wp-caption\" style=\"width: 100%\">\n<p class=\"wp-caption-text\"><img class=\"size-full resize\" alt=\"Breaking potato into small chunks\" src=\"\/blog\/wp-content\/uploads\/2013\/05\/breaking_potato.jpg\">\nBreaking potato into small chunks<\/p>\n\n<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-top-small small-12 medium-8 large-8 columns\">\n<p class=\"test\">Ok, on to the recipe!<\/p>\n<p class=\"test\"><strong>Ingredients (for 2 people)<\/strong><\/p>\n<p class=\"test\">200g tuna fish (1\/2 pound) | 1 small onion | 1 green pepper | 2 large potatoes | 1 clove of garlic | 1-2 dried pepper (pimiento choricero) | 1 small tomato (optional) | parsley | olive oil | txakoli (white wine) | water | salt<\/p>\n\n<\/div>\n<div class=\"column-no-padding-right small-12 medium-4 large-4 columns\">\n<div class=\"show-for-small-only hr-separator-top\"><\/div>\n<div class=\"center\">\n<\/div>\n<div class=\"show-for-small-only hr-separator-bottom\"><\/div>\n<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-bottom-small small-12 medium-8 large-8 columns\">\n<p class=\"test\">1. <strong>Cut the vegetables into small pieces<\/strong>. Potatoes need to be peeled and then broken, not sliced.<\/p>\n<p class=\"test\">2. <strong>Lightly saut\u00e9 the onion<\/strong> with some oil until they start to become translucent.<\/p>\n<p class=\"test\">3. <strong>Add green pepper<\/strong>, let cook for some minutes.<\/p>\n<p class=\"test\">4. <strong>Add potatoes &amp; garlic<\/strong> and let cook for a few more minutes.<\/p>\n<p class=\"test\">5. <strong>Add wine<\/strong> (I like to use a fair amount, around 1 cup)<\/p>\n<p class=\"test\">6. <strong>Add pimientos choriceros<\/strong> \u2013 either add a few tablespoons of the paste from a jar or if you have used real pimientos choriceros, have them soaking in water beforehand until they expand, then cut the meat of the pepper off and get rid of the pepper\u2019s skin.<\/p>\n<p class=\"test\">7. <strong>Add water<\/strong> and make sure the level is high enough to cover the vegetables inside.<\/p>\n<p class=\"test\">8. <strong>Add salt<\/strong><\/p>\n<p class=\"test\">9. Cover and let cook slowly, stirring occasionally. Add more water if\/when needed.<\/p>\n<p class=\"test\">10. If you want to use tomato, add it towards the end. I use a cheese grater for mine and make it into a salsa before I add it.<\/p>\n<p class=\"test\">11. Once the potatoes are cooked, the marmitako is essentially finished. <strong>Add cubes of tuna<\/strong> and cook for 2-3 minutes.<\/p>\n<p class=\"test\">12. Serve marmitako and sprinkle with fresh parsley.<\/p>\n\n<\/div>\n<div class=\"wp-caption\" style=\"width: 100%\">\n<p class=\"wp-caption-text\"><img class=\"size-full resize\" alt=\"Breaking potato into small chunks\" src=\"\/blog\/wp-content\/uploads\/2013\/05\/marmitako.jpg\">\nFinished dish of marmitako<\/p>\n\n<\/div>\n<div class=\"column-no-padding-left column-no-padding-right column-margin-top-small column-margin-bottom-small small-12 medium-8 large-8 columns\">\n<p class=\"test\">Enjoy with your bottle of white wine!<\/p>\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Marmitako is a typical Basque dish that is one of our favorites. The name in Basque means \u201cfrom the pot.\u201d What comes from the pot is a delicious stew made primarily from tuna and potatoes. Before it made its way into Basque kitchens, marmitako was a typical meal for Basque fishermen and was prepared while [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Marmitako \u2013 Recipe for a Classic Basque Meal - Eusko Guide Blog<\/title>\n<meta name=\"description\" content=\"Marmitako is a typical Basque dish that is one of our favorites. 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