Julia sends us a Puchero Canario, a stew from the Canary Islands, which we really fancy. It’s starting to get warm here in Spain, but to say goodbye to the winter in the best way we can, a Puchero Canario is just right.
Ingredients: (for 4 people)
• 1 kg beef
• 1/4 chicken
• 1 beef bone
• 125 g thick-cut bacon
• 125 g chorizo
• 250 g dried chickpeas
• 1 peeled onion
• 2 tomatoes
• 250 g cabbage
• 200 g pumpkin
• 2 peeled sweet potatoes
• 6 medium-sized potatoes
• 2 carrots
• 150 g green beans
• 2 courgettes
• 2 cloves of garlic
• 2 spoonfuls of olive oil
• 3 l of Costa Eco Vegetable Stock
Step by step:
Put the chickpeas in to soak the night before.
Chop the tomatoes, the cabbage, the courgettes and the pumpkin and grate the carrots.
Heat a saucepan with two litres of Costa Eco stock in it, and when it comes to the boil put in the chickpeas, the meat, the bone, the tomato, the onion and the salt.
Let it simmer for an hour. Then strain the stock and set aside the chickpeas and the meat.
Crush the garlic, the pepper and the paprika in the mortar and then add the oil.
Simmer the vegetables in the same stock with the chorizo, the bacon and the mixture from the mortar for 20 minutes.
Add the sweet potatoes, the potatoes and the saffron and simmer for a further 30 minutes.
Serve the ingredients in dishes with oil and vinegar for each diner to add to taste.