Recipe: Toledo Carcamusa

A recipe from James Martin's Spanish Adventure, which ties in with his latest 20-episode TV series

Carcamusa is Toledo’s most famous dish, made with slow-cooked pork loin, peas, tomatoes and white wine. There are many theories as to the origins of the name of the stew but most agree that it was created by José Ludeña and Rufo Herrera, who first served it in their restaurant Bar Ludeña before it was popularised and spread throughout Toledo.

Serves 4

Ingredients

• 1kg beef shin, diced
• 50g plain flour, seasoned
• 50ml olive oil
• 2 onions, diced
• 2 celery sticks, diced
• 2 carrots, peeled and diced
• 1 garlic bulb, halved
• 200ml sherry
• 300g tomato pulp
• A few sprigs of thyme, chopped
• 2 bay leaves
• 1tsp sea salt
• 1 litre chicken stock

To serve

• 200ml chicken stock
• 500g cooked bomba rice

Method

Coat the beef in the seasoned flour, then fry in the oil in an ovenproof dish over a high heat for 3-4 minutes until deeply coloured. You may need to do this in batches. Transfer the cooked beef to a roasting tray.

In the same pan, fry the onions, celery, carrots and garlic over a high heat for 2-3 minutes. Pour in the sherry, bring to the boil, then add the tomato pulp, browned beef, thyme, bay leaves and salt. Pour in the chicken stock and simmer for five hours over a low heat. Alternatively, you can cover and pop in the oven at 140°C (120°C fan).

To serve, heat the chicken stock and the cooked rice, season with salt and get it really hot. Serve a big spoonful of rice with the beef.

James Martin's Spanish Adventure by James Martin (Quadrille, £27)