A disco de arado is the steel disc off a plough. Farm workers took worn ones, welded on legs and a handle, and put them over fire — and it turned out to be one of the great cooking vessels, a wok with a hundred years of Argentine field cooking behind it. What goes in it is usually chicken, with paprika and garlic and oregano, cooked down with onions and peppers while everyone stands around it. Lemon peel is our addition: the disco always got a squeeze of lemon at the end, and it belongs in the jar.
1 tbsp per whole chicken’s worth of pieces, or 2 tsp per pound. Grill, roast, or brown in a heavy pan and finish with onions, peppers, and a splash of white wine. Also: fish, shrimp, potatoes, rice, and roast chickpeas.
Sweet paprika, granulated garlic, sea salt, oregano, lemon peel, black pepper, thyme.
