Cocina en Origen in Ardales: the gateway to Caminito del Rey, nature, history and culture

On the northern slopes of Sierra de las Nieves sits Ardales, a municipality belonging to Guadalteba region that is home to all sorts of natural and cultural wonders as well as a rich gastronomic heritage. On the series ‘Cocina en Origen’, Samuel Perea learns how to cook a dish that is in local residents’ DNA: chivo a la pastoril, kid meat stew. 

Known around the world for extraordinary Desfiladero de los Gaitanes gorge and Caminito del Rey (which is, without doubt, one of the most spectacular landscapes in the province),  Ardales will astound you with its unexpected and diverse set of attractions. El Chorro reservoir, the prehistoric cave of Ardales, the ruins of the ancient settlement of Bobastro and two castles (Turón and La Peña castles) are just some of the many surprises that await in the area.

Eating out in Ardales Caminito del Rey

 

The pastoral tradition in the municipality has naturally resulted in a cuisine based around meat stews. One such stew is chivo a la pastoril, which is made from purebred malagueña kid meat (chivo), prepared as shepherds traditionally used to (pastoril means ‘pastoral’). Beyond the meat, the stew also features simple ingredients grown in the local land. One of the most typical dishes in the area, chivo a la pastoril is traditionally prepared by men, as they were the ones working as shepherds. 

 

Recipe for chivo a la pastoril

With Ardales-born cook and business woman Lourdes Millán, Samuel Perea learns how to prepare this irresistible stew that is typically prepared in Ardales: chivo a la pastoril

Eating out in Ardales chivo a la pastoril

 

With Ardales-born cook and business woman Lourdes Millán, Samuel Perea learns how to prepare this irresistible stew that is typically prepared in Ardales: chivo a la pastoril

-    The first thing to do is wash and cut the kid meat into pieces (you’ll need about 4kg). 

-    In a pan of boiling water, add the pieces of kid and blanch for 10 minutes to get rid of any impurities. 

-    Remove the meat from the water and put to one side. 

-    In a pan, add a good slug of extra virgin olive oil and heat. 

-    Slice three large onions and, when the olive oil is warm, fry. 

-    Slice two red peppers and fry with the onion. 

-    Add the pieces of meat to the pan and stir. 

-    Add the spices: two tablespoons of sweet paprika, ten peppercorns, two tablespoons of oregano, three or four cloves, three bay leaves and some sprigs of thyme. 

-    Stir and continue cooking. 

-    Add a roasted bulb of garlic and finely diced tomato. 

-    Salt and give a good stir. 

-    Finally, pour in enough white wine to cover the meat. 

-    Cover with a lid and cook over a medium heat for about 45 minutes, stirring every once in a while. 

Eating out in Ardales chivo a la pastoril

 

The stew is now ready to be devoured, preferably with a view, like the vistas over La Peña castle Samuel and Lourdes enjoy in the video. If you love the gastronomic culture of the province of Malaga, why not prepare this delicious dish - chivo a la pastoril - at home and bring the authentic taste of Ardales to your table? Simple and wonderfully delicious!

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