Dish

Sofrit pagés

Sausage and potato stew

Sofrit pagés is made by simmering a mixture of pork, chicken, and lamb with potatoes, onions, and peppers. The dish is seasoned with garlic, paprika, and saffron, which give it a rich and complex flavor. Sofrit pagés is typically served with crusty bread and a glass of red wine.

European cuisine› Mediterranean cuisine› Spanish cuisine› Catalan cuisine

Stew

Origins and history

Sofrit pagés has its roots in the rural areas of the Balearic Islands, where it was a popular dish among farmers and shepherds. The dish was traditionally made with whatever meats and vegetables were available, making it a versatile and adaptable recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of sofrit pagés, with some recipes calling for the addition of tomatoes or white wine. Some recipes also call for the use of rabbit or beef instead of lamb.

Presentation and garnishing

Sofrit pagés is typically served in a large pot or on a platter, garnished with fresh parsley and lemon wedges. The dish should be served hot and accompanied by crusty bread and a glass of red wine.

Tips & Tricks

To ensure that the meats are tender, it is important to simmer them slowly over low heat for at least 2 hours. Additionally, be sure to season the dish well with garlic, paprika, and saffron to develop a rich and complex flavor.