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| RESTAURANTS![]() LOCAL RECIPES![]() 26 APRIL 2024
RANCHO CANARIO
INGREDIENTS
-
½ kg chickpeas
- ¼ kg cow meat
-
¼ kg chicken
-
100 g sausage (chorizo)
-
½ kg potatoes
-
100 g thick noodles
-
1 clove of garlic
-
1 onion
-
1 tomato
-
2 twigs of parsley
- 1 teaspoon of paprika
-
1 small glass of olive oil
-
1 small glass of white wine
-
Saffron, thyme, bay leaf, salt and water
INDICATIONS
Place the chickpeas to soak the night before the dish making for them to soften up. The next day the chickpeas are washed and put in a cauldron with the meat and two litres of warm water, being all together cooked on the stove for at least one hour without taking the lid off. Meanwhile, we fry on olive oil the onion, the garlic and the tomato, adding finally the paprika.
Once the chickpeas and the meat are cooked, we add the sauté, the potatoes cut into pieces, the salt, the saffron, the thyme, the bay and the white wine, leaving it all together on the stove for 10 minutes.
Finally, when the potatoes are almost cooked we add the thick noodles and we leave it all together on the stove for 5 more minutes.
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