Spetsofai
Bring the bold, rustic flavors of Greece straight to your table with Spetsofai, a hearty and aromatic one-pot dish that combines juicy, spicy sausages with a medley of sweet bell peppers and rich tomatoes. This traditional Greek stew is elevated with a touch of red wine, a medley of Mediterranean spices like oregano and paprika, and a gentle kick of red pepper flakes. The tender vegetables soak up the savory juices, creating a flavorful sauce that's perfect for mopping up with crusty bread or serving over rice or mashed potatoes. Ready in just under an hour, Spetsofai is the ultimate comfort food, ideal for cozy family dinners or as an impressive dish to showcase at your next gathering. Embrace the simplicity of wholesome ingredients and authentic flavors with this vibrant recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams spicy sausage (e.g., chorizo or loukaniko)
- 1 large red onion
- 3 medium bell peppers (assorted colors)
- 3 cloves garlic cloves
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 100 ml red wine
- 1 teaspoon dry oregano
- 1 teaspoon sweet paprika
- 0.5 teaspoon crushed red pepper flakes
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or pot over medium heat.
Slice the sausages into thick rounds (about 2 cm) and brown them in the skillet for 5–7 minutes until golden. Remove the sausages with a slotted spoon and set aside.
Thinly slice the red onion and garlic, and cut the bell peppers into strips.
In the same skillet, add the sliced onion and cook for 2–3 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the bell peppers and cook for 8–10 minutes, stirring occasionally, until they begin to soften and slightly caramelize.
Stir in the tomato paste, sweet paprika, crushed red pepper flakes, and oregano. Cook for 1–2 minutes to release the spices’ aroma.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2–3 minutes until slightly reduced.
Add the canned diced tomatoes and stir to combine. Season the mixture with salt and black pepper to taste.
Return the browned sausages to the skillet, mixing them into the sauce.
Lower the heat to a gentle simmer and cook for 20–25 minutes, allowing the flavors to meld and the sauce to thicken.
Taste the stew and adjust the seasoning if necessary.
Remove from heat and garnish with freshly chopped parsley if desired.
Serve the Spetsofai warm with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 7429 mg | 323% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 43.0 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 353 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3600 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
