Spanish Stew
Source of Recipe
from wwr via practical recipes
Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:1046871787-8069.txt Spanish Stew
2 cans garbanzo beans (or chick peas)
4 pound stewing hen, quartered
2 pounds beef short ribs
1 pound smoked ham
5 quarts water
1 pound kale or fresh spinach, washed
2 leeks
2 large carrots sliced
2 tomatoes, diced
1 Tablespoon salt
2 Chorizos (Spanish sausages)
2 Tablespoons olive oil
1 cup chopped onions
2 cups raw rice
2 teaspoons Spanish Paprika
2 teaspoons tomato paste
If dried chick peas are used, wash them, cover
with water and bring to a boil; cook 2 minutes,
remove from the heat, and let soak 1 hour. Drain
Combine the dried chick peas (if canned chick-
peas are used, add with the sausages) chicken,
beef, ham, and water in a deep, large pan.
Bring to a boil, skim the top, and cook over low
heat 1 1/2 hours.
Tie the kale or spinach and leeks with white
thread. Add to the pot with the carrots, tomatoes,
and salt. Cook 30 minutes, then add the sausages.
Cook 30 minutes longer.
Transfer meats to a heated platter, cover, and
keep hot. Strain the broth, reserving all the
vegetables and chick-peas; put on the platter
with the meat.
Heat the oil in a sauce pan; saute the onions 5
minutes. Mix in the rice until translucent. Add
the paprika, tomato paste, and 4 cups of the
broth; cover and cook over low heat 20 minutes
or until rice is tender and dry.
To serve, pour the remaining hotbroth into a
tureen. Arrange the meats on a platter surrounded
with portions of chick-peas and kale. Heap the
rice in a deep serving dish.
The soup is eaten first, then the meats and rice.
Serves 6-10
|
|
member logon
