Spanish stew recipe
Ingredients to make Spanish stew:
- 250 grams of Chickpeas
- 1 unit of Pork Foot, salted
- 500 grams of beef tenderloin
- 6 units of small potatoes
- 250 grams of hen or chicken
- 1 unit of Chorizo
- 500 grams of vegetables
- 1 unit of Cabbage
- 1 unit of Carrots
- 1 unit of leeks
- 100 grams of salted bacon
- 1 unit of ham bone
- 1 unit of beef knee bone
- 1 unit of black pudding
- 1 pinch of salt to taste
How to make Spanish Cooked:
1
Put all the meats in a pot with plenty of cold water, and separate the vegetables and chickpeas (which will have been soaked for 12 hours the night before) using a vegetable colander.
2
Add the salt and let it cook slowly for a little over 3 hours.
3
The first course of the stew will be the soup, for which we will use the broth from it.
4
We can make the soup with the pasta that we want or with bread. If it is pasta, you will have to remove part of the broth to another saucepan and when it boils, add the pasta (noodles, 30 gap/p), letting it boil until it is cooked. If we want it as bread, we will cut slices of stale bread, placing them at the bottom of the plates, and then pouring over them with the broth from the stew.
5
The chickpeas are placed in a dish with the meat around it well placed.
6
Vegetables, potatoes and chorizo and black pudding are served in another separate bowl.
7
The two sources are served at the same time, along with a sauce boat with tomato sauce to accompany them.
