Chanfaina . It is a traditional recipe typical of some parts of Spain (Extremadura, traditional Region of León, Ávila, Elche, Palencia, among others), and of countries and regions of Hispanic tradition such as Peru , Argentine Northwest, Bolivia , Colombia , Venezuela , Ecuador , El Salvador , Mexico and Nicaragua .
The basic ingredients are lamb meat, mutton legs, cooked blood, onion , garlic , bay leaf and chilli . The basic and common is casquería, to which you can add rice , bread (as in soups), noodles , beans or other legumes or more modernly potatoes; and then it is seasoned with blood , paprika and egg chopped hard- .
Like paella , it can admit multiple ingredients and ways to prepare it. For example, in Salamanca you add rice and peppers and sometimes hard-boiled eggs. Similar to chanfaina are the soups and rices that are made with botillo, sabadiego or androlla, and rices from the bush, with game meats and mushrooms , also very common throughout the León Region.
In Portugal there is a dish called chanfana, but with other characteristics. And in Galicia , the Saturday chorizo is called chanfaino or sabadiego or lapellejera (androya). In Catalonia and Valencia , a garnish of tomato with pepper or eggplant is called samfaina .
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- 1 Story
- 2 Chanfaina Recipe
- 3 Elaboration
- 4 Sources
The origin of this dish is found in the old manors, when the lords commissioned the shepherd to sacrifice some lamb to eat it, roasted in the traditional way. The shepherd gave the “noble parts” of the animal to the lords, after separating them from the entrails. So, with the “ignoble parts” of the lamb, I prepared the chanfaina in the way we know today. In Fuente de Cantos (Badajoz) there is a whole weekend dedicated to the “Chanfaina party” known for its recipe throughout Spain as this town is practically the cradle of this recipe and served in the best restaurants.
Mention should be made of the relationship of this dish with the transhumant shepherd that makes it also belong to the traditional cuisine of points in the north of the eastern mountain of León, such as Prioro, the cradle of transhumant shepherds, who on their trips to Extremadura echoed the recipe and they brought it to the north of León, although most likely it was the other way around, since for a long time, the transhumant shepherds went to the south, which was an unpopulated area, due to the danger of invasions by the Muslims.
Ingredients (for 4 diners)
- 2 cups of bomb type rice
- 1 kg of lamb giblets : corns, trotters and cooked blood
- 2 boiled eggs
- A bay leaf
- 200 ml olive oil
- 1 onion
- 2 cloves of garlic
- Cumin in grain
- Ground black pepper
- A tablespoon of hot paprika
First, the onion is chopped brunoisse and sautéed. Meanwhile, wash well and chop the corns and lamb trotters and cook with the bay leaf until soft.
When the onion from the sofrito is transparent, add the giblets of the lamb and the garlic and sauté everything together.
The cumin is roasted in a separate pan and crushed in a mortar.
Add the two cups of rice, the sandre cut into small squares, the cumin, the black pepper and the paprika to the sauce and continue sautéing until the rice is transparent and the paprika looks toasted. Add the broth where the giblets have been cooked and season to taste.
Leave to cook over medium heat until it is verified that the rice is cooked and slightly al dente, the texture of the rice should be slightly broth, so if it is considered necessary, more broth can be added during cooking so that the preparation does not dry out.
If possible, place it in a clay pot and sprinkle with well-chopped cooked egg.