Andalusian Stew
At this time of year, spoon dishes are craved, luckily we have a gastronomy rich in spooning. One of the most versioned dishes in any corner of our country is the stew or stew.
Today we are going to make the Andalusian stew that we are sure that in each house they have their version, all valid and surely delicious.
Ingredients
- 1/2 kg of beef
- 2 chicken thighs
- 200 g pork rib
- 1 white bone
- 1 pork back bone
- 200 g of fresh bacon
- Optional 1 chorizo and 1 black pudding
- 2 large potatoes
- 1/2 leek
- 4 carrots
- 1 onion
- 160g chickpeas
- 160 g round rice
- fresh mint
- extra virgin olive oil
- Salt
- Black pepper
Preparation
- The night before we soak the chickpeas.
- We wash all the meats under the tap, we put them in the pressure cooker Tekna we put on medium heat and we skim.
- Add the peeled potatoes, the peeled carrots, the onion and the half leek.
- Add the chickpeas inside a net to cook vegetables, close the pressure cooker and cook for 30 once the spout comes out.
- Depressurize the pot, remove a little broth and cook the rice in a saucepan for 10 minutes.
- We serve a plate of soup with rice and chickpeas and present all the pringá on a tray.
Photographs and recipe by MJ .
Inma on
Para que el caldo salga blanco, en mi familia la carne de ternera se pone en remojo la víspera para que desangre. Lo hacemos sin cebolla, tampoco chorizo ni morcilla. Cada lugar tendrá su receta, en cualquier caso, que no se pierda la tradición.
Mar on
Hola, no logro un caldo de puchero blanco, me sale mal ,qe debo hacer??
María José on
A ese puchero andaluz le falta nabo y apio , que le dan un sabor especial . Yo no le pongo cebolla y también le falta un trozo de tocino añejo ,