Martin Morales's recipe for locro de zapallo
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Loading... - Sabina Daniels
- 22 Feb 2021
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(Serves 4)
For the amarillo chilli paste (makes about 100ml)
1 tbsp olive oil
¼ onion, finely chopped
2 garlic cloves, finely chopped
2 amarillo chillies (or two medium-heat red chillies and ½ yellow pepper, deseeded and finely chopped)
For the stew
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp amarillo chilli paste
½ tsp dried oregano
500g pumpkin or butternut squash, peeled and cut into 4cm cubes
1 large potato, peeled and cut into 2.5cm cubes
250ml vegetable stock
50g broad beans
50g sweetcorn
50g peas
100ml single cream
50g white quinoa, cooked
100g feta, roughly broken
Flat-leaf parsley, chopped
Salt and freshly ground black pepper
Method
Make the amarillo chilli paste by heating the oil in a small frying pan over a low-medium heat. Fry the onion until soft, then add the garlic and chilli and fry for 2-3 minutes more, to soften. Season with salt to taste, then allow to cool completely. When cool, blitz to a smooth paste, then set aside.
Heat the olive oil in a large saucepan or casserole over a low heat. Add the onion and saute for about 10 minutes, until soft, then add the garlic, chilli paste and oregano and stir for a further 2-3 minutes, until the garlic has softened slightly and everything is combined.
Add the butternut squash and potato, cover with the vegetable stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, until the butternut squash and potato are just tender and the liquid has reduced a little. Add the broad beans, the sweetcorn and the peas, cover and simmer for 5 minutes, until the broad beans are just tender. Add the single cream and stir to combine. Cook for a further 1-2 minutes, uncovered, to heat through. Season with salt and pepper.
Serve in shallow bowls with the quinoa and feta on the side, sprinked with a little chopped parsley.
