Dish
Pringá
Stewed meat dish
To make pringá, start by slow-cooking pork, chorizo, and morcilla in a large pot. Add onions, garlic, and spices, and cook until the onions are soft. Serve hot with bread or potatoes.
Origins and history
Pringá is a classic dish of Andalusia, in southern Spain. It is often served at festivals and other celebrations.
Dietary considerations
Gluten-free
Variations
There are many variations of pringá, but the basic ingredients are always pork, chorizo, and morcilla. Some recipes call for the addition of chickpeas or potatoes.
Presentation and garnishing
Garnish pringá with fresh herbs, such as parsley or cilantro, and a sprinkle of smoked paprika.
Tips & Tricks
To achieve the best flavor, slow-cook the pork for at least 4 hours.
Side-dishes
Pringá is traditionally served with bread or potatoes, and a side of pickled vegetables, such as olives or peppers.
Drink pairings
Pair pringá with a full-bodied red wine, such as a Tempranillo or Garnacha.
Delicious Pringá recipes
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