Classic Rapani po Burgaski (Burgas Style Whelks)
Традиционно ястие · Bulgarian
A traditional Bulgarian seafood stew featuring whelks cooked in a rich tomato and vegetable sauce, seasoned with paprika and herbs. This dish is a staple in the coastal regions of Bulgaria.
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Съставки
- Whelks (cleaned)1 kg
- Onions2 medium
- Bell peppers (red and green)2
- Tomatoes (crushed or pureed)400g
- Garlic4 cloves
- White wine100 ml
- Olive oil50 ml
- Paprika (sweet)1 tbsp
- Parsley (fresh)1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Clean the whelks thoroughly. If using pre-cleaned, ensure they are ready for cooking.
- 2
Finely chop the onions and bell peppers. Mince the garlic.
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions and bell peppers until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Stir in the crushed tomatoes and sweet paprika. Cook for 5 minutes, stirring occasionally.
- 6
Add the cleaned whelks, white wine, salt, and pepper. Stir to combine.
- 7
Add a small amount of water if needed to create a stew-like consistency. Bring to a simmer.
- 8
Cover the pot and simmer gently for 30-40 minutes, or until the whelks are tender. Stir occasionally.
- 9
Chop fresh parsley. Stir most of it into the stew just before serving. Garnish with the remaining parsley.
- 10
Serve hot, traditionally with crusty bread for dipping.
