A dish to celebrate the abundance of fresh vegetables grown in Murcia, full of colour and sunshine.
Living in the Murcia region of Spain means that we have access to some of the freshest and best produce in Europe; of course, I didn’t know this when we first moved here. Neither did I know of the “Gota Fria”, the name of a unique weather event that can result in heavy flooding. In 2020 we suffered some terrible floods that caused huge amounts of damage to the region after the River Segura burst its banks.
Conversely, that very same River is also one of two rivers, the other being Guadalentin, and it’s the confluence of these two rivers that form the heart of “La Huerta de Murcia”. The name itself means, the “market” or “orchard garden” of Murcia.
It was at the hands of the Arab people that the region was developed into a thriving region, the Muslims leveraged the rich waters of the Segura and then distribute them across the plains for the cultivation of fruit trees, citrus and a vast array of vegetables.
In the 16th century, the Moors from Granada introduced the Mulberry Tree area where it was a source of wood for building and was a source of food for the silkworm. It meant that the Mulberry Tree became an important source of income. Over the centuries, the Mulberry Tree was replaced by the Orange Tree. And I only need to look out from my house to see the vast swathes of Orange and Citrus groves. The smell from the groves is fantastic in the summer evenings.
In addition to oranges, pink grapefruit, lemons and other citrus trees the region also boasts wine from Jumilla in the north and Calasparra rice, both products native to Murcia and known across the globe. Tomatoes and Peppers are also grown in abundance and are an essential ingredient for many Murcian dishes. You can also find other fresh vegetables grown, such as courgettes, aubergines, beans, artichokes and cauliflowers. The local markets are a great source of fresh veg and you know it hasn’t had to travel in purposely built refrigerated lorries halfway across the planet.
This next recipe is a great way to get vegetables into your diet and is seen in many restaurants and cafés, typically served as a side dish but can be eaten on its own with a chunk of fresh bread. This is a simple, but tasty recipe, rich in vegetables and Olive Oil and is known as “Pisto Murciano”. The French have ratatouille, the Italians have ciambrotta, the Sicilians have caponata, the Turks have turlu, the Greeks have ikaria soufiko. Even within Spain, there are local variations, Piperade is a typical Basque dish which is very similar to the pisto.
If you don’t have all the vegetables to hand, or they’re not in season, then switch it up with another vegetable but do consider the cooking time and texture of your chosen vegetable.
So join me in celebrating the vegetables from “La Huerta de Murcia” with this recipe, let me know what you think and share your own successes, tips or tricks in the comments section below.
Pisto Murciano
Ingredients
- 1 Aubergine large or 2 small, diced
- 0.5 tsp Salt
- Olive Oil virgin, cold-pressed
- 1 Spanish Onion large or 2 small
- 1 Red Chilli sliced, (or ½ teaspoon of chilli flakes)
- 1 Green Bell Pepper diced
- 1 Red Bell Pepper diced
- 3 Garlic Cloves
- 2 tins Plum Tomatoes
- 2 tsp Sea Salt
- 2 Courgettes small to medium, diced
Instructions
- Place the aubergines into a non-metallic bowl or large plate and sprinkle with salt. Set aside for 20 minutes. Drain off the excess liquid, rinse under cold water and pat dry with kitchen towel.
- Add 25ml of Olive Oil to a casserole dish, or deep saute pan, over medium heat.
- Add the onions, chilli and diced peppers and cook until peppers start to soften and the onion is translucent. You don't want to colour the onions as they will add a bitterness to the final dish.
- Add the chopped garlic, tomato paste and the tins of tomatoes (crushing the whole tomatoes with your fingers) to the pan and cover with a lid. Cook for a further 10 minutes, stirring occasionally.
- In a separate frying pan, add 15 ml of Olive Oil and place over medium-high heat. Add the diced aubergine and fry until they start to caramelise. Remove with a slotted spoon and place on kitchen towel to soak up any excess oil.
- In the same pan as you cooked the aubergine, add a little more Olive Oil and cook the courgettes for 3-4 minutes. Remove with a slotted spoon and place on kitchen towel.
- Once drained of any excess oil, add the aubergine and courgettes to the casserole pan and mix through trying not to break up the aubergine. Cover the pan with the lid and turn the heat down to a gentle simmer for 25 minutes stirring occasionally.
- Allow the pisto to cooldown for a few minutes before serving.
Nutrition
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