Squab Stew (Pichones Saltados)

INGREDIENTS for 4 servings:

  • 4 squab, each weighing about 8 ounces
  • salt, freshly ground pepper
  • 1/2 cup olive oil
  • 1 large onion, finely chopped
  • 1 fresh hot red or green pepper, seeded and chopped
  • 2 tablespoons flour
  • 2 teaspoons sweet paprika
  • 1 cup dry white wine
  • 1 cup chicken stock

 

1 Season the squab inside and out with salt and pepper. Heat the oil in a flameproof casserole and saute the squab over moderate heat until they are golden brown all over, about 15 minutes. Lift out and set aside. Add the onion and the hot pepper to the oil remaining in the casserole and saute until the onion is soft. Stir in the flour and the paprika and cook, stirring, for a minute longer. Add the wine, stir to mix, then stir in the stock. Return the squab to the sauce, cover the casserole with a piece of foil, then with the lid, and simmer over low heat until the squab are tender, about 1-1/2 hours. Lift out the squab onto a serving dish. Taste the sauce and add more salt and pepper if necessary. Pour a little sauce over the squab and serve the rest in a sauceboat. Serve with rice, mashed potatoes, or a puree of any starchy root vegetable such as sweet potato or yams, or with a puree of winter squash, and a green vegetable.

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