Traditional Catalan stew

Ingredients

• 250 g of ground apples
• 150 g of pasta
• 100 g of cooked white chickpeas
• 100 g of curly kale
• 100 g of onion
• A medium-sized pear
• 100 g of rice
• 80 g of medium-sized noodles, not too thin
• 3 tablespoons of oil paint
• 4 pieces of beef
• 1 piece of dried pork (or cured ham)
• Half a chicken
• 100 g of smoked bacon
• 200 g of beef
• 2 liters of water
• salt
• One bundle of saffron threads

We will prepare a hearty broth using water, beef bones, and a pork bone, simmering it gently and adding a pinch of salt and saffron.

Next, add the meat back to the pot with oil paint, diced bacon, chopped and peeled onion, and then, once the vegetables start to take color, add the chicken and beef, both cut into smaller pieces.

We will prepare the apples, onions, and carrots, then chop them into small pieces and add them to the chicken mixture.

We will follow the same procedure with the cabbage.

We will then add all of this to the container with the broth, having already selected the bones, and then add the beans, rice, and noodles. We will let it simmer for about 10 to 15 minutes, resulting in a hearty stew.

Category: Catalan cuisine