Although the Andalusian stew is delicious, it may be too much to eat when the heat is on. Therefore, in addition to telling you the most traditional way of preparing it to comfort you in the cold season, we are going to add a variant with which you can also incorporate it into your summer menus.
To complete, we will see how to do it more quickly in the pressure cooker, a really practical tool. If you don’t have one or need to renew it, I recommend that you visit https://grillstop.es/ollas-express/, where you can see several models that are very good.
This is a very typical dish in Spanish cuisine that has its origin in the countryside. Besides being deliciousIt has many nutrients thanks to the meat and vegetables that are part of it.
What is the origin of the Andalusian
stew
The Andalusian stew is something that has been prepared for many years and has become a very important part of the favorite dishes of many. The truth is that it is not for less, since, in addition to being delicious, it is very comforting and is perfect for recharging energy.
It is said that it was created by the peasants who, to eat, put all the food they found in nature, such as vegetables and meat, in a large pot. The result was a stew with a wonderful fusion of textures and flavors.
Today there are many variants, and there are many places and people who have been making their contributions over the years. The truth is that it is a dish that can be a satiating and very complete menu.
The importance of good chickpeas
Chickpeas are one of the great protagonists of this dish, so it is essential to choose them well so that the result is the best. The ideal is to use dried chickpeas, because with them it is easier to control the desired salt level.
If preparing the stew is an idea that has come up suddenly or you are in a hurry, you can also use canned chickpeas, but the truth is that it is not the same.
Put them to soak the night before
It is necessary that the day before before making thecooked, soak the chickpeas in warm water (with a handful of salt or a teaspoon of baking soda) for at least 12 hours.
When that time has passed, it is important that before putting the chickpeas in the pot you wash them thoroughly to remove any possible impurities. Also be very careful to detect if there is any chickpea that is spoiled.
Once this is done, it only remains to drain them and reserve them until it is time to add them to the stew.
Some tips to take advantage of the stew and obtain the best result
One of the advantages of this type of stew is that, although it requires a long time to cook in its most traditional preparation, once all the ingredients are already in the pot,The elaboration will only require you to watch from time to time to remove the foam that appears.So you can take advantage of the time.
The broth is one of the best parts of the stew. As a general rule, it is usually taken first, either alone or with noodles, mint and a little bread.
The only thing you will have to do in advance is to soak the chickpeas.
Obviously, the better the ingredients such as chickpeas, meat or vegetables, the higher the quality of the final result.
Another of the benefits that you will obtain when making this stew is that later you can use it for many other elaborations. For example, later shredding the meat for croquettes or “ropa vieja” (another popular stew).
If you have leftover broth you can also reuse it.Just add some of your favorite spices, pasta or a little mint.
Take the opportunity to make a stew soup
Another of the elaborations that can come out of an Andalusian stew is this:
We will use the broth from the stew. Of course, so that it does not go over, do it separately instead of with the other ingredients.
Sauté two minced garlic cloves. That will give you a magnificent point of flavor.
Add the rice and stir very well so that the flavor of the garlic permeates well.
Add over that stew broth that you have made separately. Do it with the help of a ladle, in the proportion of three ladles of broth for each ladle of rice.
Cook everything for fifteen or twenty minutes over medium-high heat.Leave it until you see that the broth has evaporated and that the rice is already sufficiently cooked.
When this happens, you will be able to assemble that soup with the rice, potatoes and chickpeas. Finish with a little mint.
Andalusian stew in a pressure cooker
Let’s start with the quickest version: in the pressure cooker:
Ingredients
300 grams of veal ribs (or veal for stewing, if you prefer)
150 grams of white bacon.
A chicken thigh (or breast).
A ham bone
150 grams of chorizo.
Three potatoes.
150 grams of chickpeas.
A green bell pepper.
150 grams of pumpkin.
Two tomatoes.
Cumin (a teaspoon).
Wine vinegar (two tablespoons).
Water and salt to taste.
Colorant (optional ingredient).
Preparation
Wash the pepper and cut it into large pieces.
Cut the pumpkin into two pieces.
Cut the ends off the green beans and cut them in half.
Peel the potatoes and cut them in half as well.
Wash the tomatoes. Make a cut, but do not finish cutting them all the way. Put the veal ribs (or the veal for stewing), the ham bone , the chicken thigh (or breast) , the chorizo, the chickpeas and the bacon
in the express pot .
Add water until everything is covered. Of course, be aware that the water does not exceed the rivets on the handles of your pressure cooker.
Add the coloring (if you have decided to incorporate it into the stew, remember that it is optional).
Cover the pot and put the valve on it.
Let everything cook over high heat.
When you see steam starting to come out of the valve, change the heat from high to medium.
Let it cook for half an hour more.
Once that time has passed, remove the pot from the heat and remove the valve.
Let it cool for about ten minutes.
When the pressure cooker is cold and there is no more steam coming out of it, you can open it.
Put the open pot over medium heat. Add the vegetables and let it boil for another half hour.
Once those 30 minutes have passed, take a few chickpeas, half a potato, a piece of pumpkin and a few beans out of the pot. Put all this in a mortar and crush it thoroughly.
Strain the contents of the mortar and add it to the stew.
Let it boil for a couple of minutes on high heat.
And now you have it. It remains only to strain the broth and serve the meat and vegetables.
Andalusian stew in the traditional way (variant from Cadiz)
Let’s go now with the traditional recipe and on a low heat of this nutritious and comforting dish. As usually happens with almost everything, there are several versions, and this one that we will do next is the one from Cadiz.
Ingredients
Two carrots.
Four hundred grams of chickpeas.
Two sticks of celery.
Two potatoes.
Two turnips.
Half chicken.
¼ kilo of beef.
A salty backbone.
A piece of rib.
A piece of ham.
A piece of bacon (small or medium).
a leek
A white bone.
Some salt.
About four liters of water.
Fresh mint.
White bread.
Lemon (a splash).
Noodles or rice.
Preparation
Wash and peel the carrots, potatoes, turnips and celery sticks.
Wash the leek. Cut its greenest part and chop it.
Put a fairly large pot with plenty of water.
When the water is hot, add the chickpeas.
Now add the meat on the bone, the piece of rib, the piece of ham, the piece of bacon, the salty backbone and the white bone. Also all vegetables.
Cook for about 10 minutes on high heat. Then, throw the water away, so you will remove excess salt and impurities. That way the broth will be softer and lighter.
Refill the pot with water and cook everything together over medium (or high) heat.
Remove the foam that is going to form, helping you with a spoon or slotted spoon. This comes out mainly because of the different impurities and the fat in the meat.
When the vegetables are done, remove them.
Let the meat and chickpeas stay a little longer on the heat.
A little before removing the meat and chickpeas, check how salty they are and rectify if necessary.The truth is that the bone already gives it a great touch of salt by itself.
When you see that the chickpeas and the meat are ready, put some on a plate and others in a bowl.
Throw the bones.
Strain the broth and reserve it.
When the meat has cooled, crumble it and reserve it too.
The time has come to serve: it is generally done by putting the stew broth with noodles (or rice) on one side, accompanied by chickpeas and potatoes.
On the other hand, what is popularly known as the “pringa” is removed, that is, the rest of the stew (the meat), discarding the bones, which have already fulfilled their function of providing flavor. One thing you can do is add a few chickpeas to this and make a paste out of it all.
Also, being so soft, everything fuses very easily. To complete, a good idea is to add a little more salt and paprika. On a piece of white bread with oil, superior.
You can also spread the bread on the plate. That is precisely the origin of the name “pringa”: the fact that the bread is smeared.
Andalusian stew: a variant so that you can also enjoy it in summer
Let’s go now with this summer variant that is much lighter,Well, the jowl bacon is omitted and a few vegetables are added to refresh the final result. In addition, it is a short and quick recipe:
Ingredients
Veal shank (a piece).
Quarter chicken.
A white beef bone.
A ham bone, bark, backbone and salty ribs (rinsed thoroughly).
A carrot.
A stick of celery.
300 grams of chickpeas (you also have to soak them the night before).
A potato.
2 small glasses of noodles (or, if you prefer, one of rice).
A green bell pepper.
A tomato (small).
Some mint.
Green beans (a handful).
Elaboration
Wash all the meats well and put them to boil in the pot.
Put the whole celery, carrot and potato in a bean bag. Also the well drained chickpeas. Put it in the pot.
Put everything on a low heat for an hour (or until you see that the chickpeas are tender).
Remove the bag for vegetables and continue cooking the meat if you see that it still needs it. Remember that it must be very tender.
When you see that the meats are tender enough , take them out and strain their broth.
Put the peeled and quartered tomato in the broth. Also the chopped pepper and clean and chopped green beans.
Boil everything and, when you notice that the beans are tender, add the rice (or the noodles, whatever you choose).
Chop the celery, carrot and potato. Also add them to the stew.
And that’s it, you already have this slightly lighter and fresher variant that will allow you to enjoy a good stew, even if it’s hot.
If you want it not to be so thick and also to prepare it without problems from one day to the next, something you can do is make the rice separately, to throw it when you are going to eat it.
As you may have seen, this delicious dish can be prepared in many ways. We hope we have helped you discover new options to add to your recipe book.
In addition, you do not have to give up this stew in hot weather. Whether adding something valuable to it and eating it as is or preparing its freshest variant, it can be present on your menus throughout the year.