Entree: Spain – Extremadura – Chanfaina (Hearty Extremaduran stew of lamb and offal simmered with paprika and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (700 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) lamb liver, trimmed and cut into 1-inch (2.5 cm) pieces
- 4 oz (115 g) cured Spanish chorizo, sliced
- 1 cup (200 g) short-grain rice (such as bomba or round-grain)
- 4 cups (960 ml) lamb or chicken stock, hot
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, about 9 g, minced
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry red wine
- 1 tbsp (15 g) pimentón de la Vera (smoked paprika)
- 1 bay leaf
- 1.5 tsp (8 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 hard-boiled eggs, approx. 3.5 oz (100 g) total, peeled and sliced for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a heavy casserole or Dutch oven over medium-high heat. Brown the lamb shoulder pieces in batches until well colored; transfer to a plate.
2. In the same pot, sauté the sliced chorizo until it releases oil and begins to brown, then add the chopped onion and cook until softened, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the smoked paprika, coating the aromatics briefly (do not burn). Deglaze with the red wine, scraping up browned bits from the bottom.
4. Return the browned lamb to the pot, add the bay leaf, salt, pepper, and pour in the hot stock. Bring to a gentle simmer, cover partially, and cook for 40 minutes.
5. Add the lamb liver pieces and continue to simmer gently, covered, for 10 minutes more until liver is just cooked through and the lamb is tender.
6. Stir in the rice, recover, and simmer over low heat for 15–20 minutes until the rice is tender and has absorbed most of the cooking liquid. Add a splash more stock or water if needed to reach desired consistency.
7. Adjust seasoning to taste. Serve the chanfaina hot, garnished with sliced hard-boiled eggs and chopped parsley.