This dish can pass for Indian cuisine although the inspiration behind it purely Bulgarian: I just substituted the sweet paprika in the original Bulgarian recipes for curry. This is the kind of vegetarian stew that I grew up on. Beans, lentils, potatoes, peppers, eggplant, tomatoes, okra, Romano beans, were cooked in endless combinations and variations, commonly known as gyuvech (гювеч).
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Tomatoes, Fennel and Saffron Risotto with a Pan-Fried Scallop
As I promised in the original risotto post the possibilities are endless. The possibilities with tomatoes, fennel and saffron are also endless. That’s a broth or sauce that I use a lot with seafood, and I have a bunch of recipes already published such as Squid ink pasta with tomato-fennel-calamari sauce, Saffron tagliatelle with tomato,…