Catalan Kitchen LogoThe Catalan Table
Samfaina
This samfaina is a vibrant dish that combines ripe red tomatoes and caramelized onions, all in a pairing of irresistible flavors with the intense touch of whole garlic cloves.
main dish
vegetarian
stew
mediterranean
side
Ingredients
Servings:
4
  • 5 ripe red tomatoes
  • 2 onions
  • 2 garlic cloves
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 2 eggplants
  • oil
  • sugar
  • 1 pessicsalt
  • 1 pessicsweet red pepper
Nutritional Information

Per Serving (Approx.)

Calories
147 kcal
Protein
6 g
Fat
1 g
Carbohydrates
33 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Preparation of the vegetables: We wash all the vegetables with cold water to remove any possible residues of dirt or pesticides before we start chopping.
  • Preparation of the peppers: We remove the seeds from the peppers, cutting them into small, uniform cubes to ensure even cooking and facilitate flavor fusion.
  • Cutting the zucchini: We cut the zucchini into small cubes (about 1 cm) to ensure quick cooking. This type of cut helps it integrate well with the other vegetables.
  • Slicing the garlic: Slicing the cloves of garlic helps distribute their flavor better during cooking.
  • Chop the onions: Chop the onions into medium pieces (about 1 cm) to maintain texture. This also helps prevent them from breaking down during long cooking.
  • Grate the tomatoes: Grate the tomatoes to achieve a puree-like texture that will facilitate reduction and caramelization during cooking.
  • Prepare the eggplants: Do not cut the eggplants in the initial preparation to avoid oxidation; we will do it later to keep them firm and fresh.
  • Heat the oil: Heat a large skillet over medium-high heat, adding a generous drizzle of extra virgin olive oil. It is important for the oil to be hot before adding the garlic.
  • Sauté the garlic: Add the sliced garlic and sauté lightly over medium heat (about 2-3 minutes) until golden, being careful not to burn it, as it would turn bitter in flavor.
  • Stir during cooking: Stir constantly with a wooden spoon to ensure that the vegetables do not stick and cook evenly.
  • Add the bell peppers: Once the garlic is slightly browned, add the diced bell peppers and let simmer for about 10 minutes, stirring occasionally, until they are tender.
  • Incorporate the onion: Add the chopped onion and let it cook for another 10 minutes, stirring often, until the onion is translucent and tender.
  • Prepare the eggplants: Cut the eggplants into small cubes (about 1 cm) without removing the skin, as it adds flavor and texture to the dish.
  • Add eggplants and zucchini: Introduce the eggplants and zucchini into the mixture and let cook for another 10 minutes, stirring to integrate all the ingredients.
  • Incorporate the tomato and seasonings

Freezing and thawing

  • Preparation of the portion to freeze: Once you have finished cooking the dish, allow it to cool at room temperature for about 30 minutes. This prevents condensation in the freezing container and maintains the quality of the food.
  • Proper packaging: Transfer the dish to an airtight plastic container or a freezer bag, making sure to expel the air before sealing it. If using a bag, fold it slightly to prevent the contents from breaking.
  • Labeling the contents: Mark each container or bag with the freezing date and the name of the dish. Use a permanent marker to ensure that the information is clearly visible, making identification easier later on.
  • Freezing: Place the containers or bags in the freezer on a flat surface to avoid stacking. Ensure that the freezer temperature is -18 °C or colder to guarantee efficient freezing.
  • Thawing: When you decide to enjoy the frozen dish, remove it from the freezer and transfer it to the refrigerator to thaw for at least 12 hours. This helps maintain the original texture and flavor of the dish.
  • Final Reheating: Once defrosted, heat the dish on the stovetop or in the microwave, ensuring an internal temperature of 75 °C (check with a kitchen thermometer if possible) to ensure it is safe to eat. Adjust heating to prevent drying out, adding a little broth or water if necessary.
Recommendations & Tricks
  • The samfaina needs to rest for a few hours to take its full flavor. It's good to make it one day and then use it the next day when we prepare the dish we want to make, so it's at the perfect point
  • Bacalao with Samfaina: Marinate the cod with a little oil and salt for 30 minutes before cooking to enhance the flavor. Cook the cod over medium heat in a skillet with a little oil until golden and thoroughly cooked.
  • Sausages with Samfaina: Cook the sausages in a skillet over medium-high heat until they are nicely browned on the outside. Remove them and set aside while finishing the preparation of the samfaina.
  • Octopus with Samfaina: Cook the octopus in a pressure cooker for 20-25 minutes until tender. Once cooked, cut it into small pieces and mix it with the samfaina during the last 10 minutes of cooking.
  • Fried Egg with Samfaina: Fry the eggs in a pan with hot oil. Once fried to the desired level, serve them over a bed of hot samfaina.
  • Other options: Samfaina can be used as a side dish for meat or fish, or it can be added to rice or couscous to create a unified dish.