alive logo

Catalonian-Style Seitan Stew with Lemon, Saffron, and Almonds


    Catalonian-Style Seitan Stew with Lemon, Saffron, and Almonds

    This seitan stew is a sumptuous vegetarian take on an old Catalonian/Spanish dish. It utilizes a traditional Catalonian sauce component—the picada-—which consists of breadcrumbs, almonds, garlic, and sometimes parsley and other seasonings. This cooking technique and the ingredients can be traced back to the Moorish occupation of Spain.


    16 oz (450 g) seitan, drained well and cut into 1 in (2.5 cm) chunks
    1/4 cup (60 mL) whole wheat pastry flour
    3 Tbsp (45 mL) extra-virgin olive oil, divided
    1 cup (250 mL) low-sodium chicken-style vegetarian broth
    1 cup (250 mL) fruity dry white wine such as dry Riesling, Chablis, Chardonnay, or Sauvignon Blanc; can also be a nonalcoholic variety
    1 pinch of Spanish saffron
    Zest of 1 medium lemon
    2 tsp (10 mL) unbleached sugar
    8 medium mushrooms, quartered
    1/4 cup (60 mL) panko or dry breadcrumbs
    1/4 cup (60 mL) blanched, slivered almonds
    3 or 4 garlic cloves, sliced
    1/4 cup (60 mL) chopped parsley
    Salt and freshly ground black pepper to taste
    Sweet Spanish paprika or sweet smoked paprika for garnish

    In shallow bowl or baking pan, toss seitan chunks with flour to coat.

    In 12 in (30 cm) heavy skillet, heat 2 Tbsp (30 mL) olive oil over medium-high heat. Add floured seitan chunks and brown them on all sides. Remove from skillet and set aside.

    Pour broth and wine into same skillet and bring to a boil. Whisk in saffron, lemon zest, and sugar. Add browned seitan chunks and mushrooms and bring to a simmer. Cover and turn heat to low.

    In smaller heavy skillet, heat remaining 1 Tbsp (15 mL) olive oil over medium heat. Add breadcrumbs, almonds, and garlic. Stir mixture constantly until it begins to turn golden. Scrape mixture into food processor. Process cooked breadcrumb mixture to a paste in food processor.

    Add breadcrumb mixture to large skillet containing seitan mixture. Turn heat to medium-high and stir gently as it comes to a simmer. Lower heat to a low simmer and cook covered for about 15 minutes. If sauce is too thick for your taste, add a little water or vegetarian broth. Stir in parsley and salt and pepper to taste.

    Serve stew, each serving sprinkled with paprika, with crusty bread or steamed long-grain brown rice.

    Serves 4.

    Each serving contains: 470 calories; 27 g protein; 16 g total fat (2 g sat. fat, 0 trans fat); 50 g carbohydrates; 7 g fibre; 300 mg sodium

    source: "Seitan", alive  #358, September 2012


    Catalonian-Style Seitan Stew with Lemon, Saffron, and Almonds




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.