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