Cantabrian Pata (Cocido Montañes)

Cantabrian Pata (Cocido Montañes)

Cantabrian Pata (Cocido Montañes)
recipe

A delicious and hearty stew that captures the flavors and traditions of Northern Spain. Perfect to serve with rustic bread and Spanish red wine.
Preparation Time: 2 hours
Serving Size: 4
Ingredients:
- 400 g beef (e.g., shank)
- 200 g pork (e.g., chops)
- 150 g chorizo (Spanish sausage)
- 1 large onion
- 4 garlic cloves
- 2 potatoes
- 2 carrots
- 100 g chickpeas (soaked)
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper to taste
- 1 liter water
- Rustic bread for serving
Instructions:
1. Cut the beef, pork, and chorizo into bite-sized pieces. Chop the onion and mince the garlic.
2. Heat a little oil in a pot and brown the meat pieces. Add the onion and garlic, and sauté for a few minutes.
3. Add the bay leaf, paprika, salt, and pepper to the pot. Stir well.
4. Pour in the water and add the chickpeas. Simmer on low heat for about 1 hour.
5. Peel and chop the potatoes and carrots. Add them to the pot and continue cooking for another 30 minutes, until the vegetables are tender.
6. Serve hot with rustic bread and a glass of Spanish red wine.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 35 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 8 g

Reviews: 4.1 (521 reviews)