Guinea Fowl with Saffron and Nut Sauce

Name: Guinea Fowl with Saffron and Nut Sauce
Yield: Serves four
Cuisine: Spanish
Ingredients: 5 ml/1 tsp paprika; salt and ground black pepper; salt and ground black pepper; 2 garlic cloves, finely chopped; 120 ml/4 fl oz/½ cup fino sherry; 1 bay leaf, crumbled; 4 thyme sprigs; 15 ml/1 tbsp finely chopped fresh parsley; pinch of freshly grated nutmeg; pinch of ground cloves; juice of ½ lemon; 25 g/1 oz/¼ cup blanched almonds; 120 ml/8 tbsp chicken stock; pinch of saffron threads (0.1 g); 60 ml/4 fl oz/½ cup olive oil; 1.2-1.3 kg/2½-3 lb guinea fowl; 1 thick slice of bread, without crusts; 1 thick slice of bread, without crusts

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Arabs introduced saffron to Spain and this is a Moorish sauce, of saffron, toasted almonds ground with parsley and several spices. Pepita is the Spanish word for a seed or nut, hence the name pintada en pepitoria. Serve with a Rioja Reserva, to drink.

Ingredients

25 g/1 oz/¼ cup blanched almonds
pinch

Europe
Spain
La Rioja
Main course
Mediterranean

Method

Preheat the oven to 150°C/300°F/Gas 2. Spread the almonds on a baking sheet and toast in the oven for about 20 minutes until golden brown.
Crumble the saffron with your fingers into a jug (pitcher) or small bowl, pour over

Ingredients

Method

Photos