Chilean Carbonada with Kelp, Squash, and Toasted Rice

Instructions

1. 1

   1. Soak the dried kelp in warm water for 15 minutes. Drain, rinse, and cut it into small cubes so it blends well into the stew.

2. 2

   2. Heat a large pot over medium heat. Add the vegetable oil, onion, garlic, and red bell pepper, and sauté for 5 minutes until the vegetables are softened.

3. 3

   3. Add the paprika, cumin, dried oregano, and merken. Stir for 30 seconds so the spices release their aroma without burning.

4. 4

   4. Add the chopped kelp, carrot, potatoes, and kabocha squash. Mix well for 2 minutes so the ingredients are coated with the sautéed base.

5. 5

   5. Add the white rice and toast it in the pot for 1 minute, stirring constantly. This step helps give the carbonada more body.

6. 6

   6. Pour in the hot vegetable broth, add the salt and black pepper, and stir. Once it comes to a boil, reduce the heat to medium-low and cook partially covered for 30 to 35 minutes, until the kelp is tender, the rice is cooked, and the potatoes and squash are soft.

7. 7

   7. Lightly mash a few cubes of squash and potato against the side of the pot to thicken the broth naturally, then stir again.

8. 8

   8. Taste and adjust the salt and black pepper if needed. Turn off the heat and add the chopped fresh parsley and lemon juice.

9. 9

   9. Serve the carbonada very hot in deep bowls. If you want to reheat it, do so over gentle heat until steaming, about 165 °F / 74 °C for safe serving.