Pintada A La Gallega (galician Style Guinea Fowl)

Pintada a la Gallega, or Galician Style Guinea Fowl, is a traditional dish from the Galicia region of Spain. This recipe features tender guinea fowl cooked with flavorful ingredients that are characteristic of Galician cuisine.

Pintada A La Gallega (galician Style Guinea Fowl)

Ingredients

  • 1 guinea fowl, cut into pieces
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 onions, thinly sliced
  • 2 bay leaves
  • 1 teaspoon sweet paprika
  • Salt and pepper to taste
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the minced garlic and sliced onions, and sauté until the onions are soft and translucent.
  3. Add the guinea fowl pieces to the pot and brown on all sides.
  4. Sprinkle the paprika, salt, and pepper over the guinea fowl.
  5. Pour in the white wine and chicken broth, and add the bay leaves.
  6. Cover the pot and simmer for 1 hour, or until the guinea fowl is tender.
  7. Sprinkle with chopped parsley before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
10g
Fat
20g

Supplies

Large pot Cooking spoon Cutting board Knife Measuring cup

Tools

Stovetop

Serving suggestions

Serve the Pintada a la Gallega with crusty bread and a side salad for a complete meal.

Tips & tricks

For a richer flavor, marinate the guinea fowl in the white wine and garlic for a few hours before cooking.

Cost

$20