Spanish Puchero with a Twist

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced 2 medium carrots, peeled and sliced
• 1 sweet potato, peeled and diced 1 sweet potato, peeled and diced
• 1 onion, chopped 1 onion, chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 cup (200g) garbanzo beans, soaked overnight 1 cup (200g) garbanzo beans, soaked overnight
• 1 cup (200g) green beans, trimmed 1 cup (200g) green beans, trimmed
• 1 small cabbage, chopped 1 small cabbage, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the beef stew meat and chicken thighs, and cook until browned on all sides. Remove from the pot and set aside.
2. 2.
   In the same pot, add the chorizo sausage and cook until slightly crispy. Remove from the pot and set aside.
3. 3.
   Add the onion and garlic to the pot and sauté until translucent.
4. 4.
   Return the beef stew meat and chicken thighs to the pot. Add the potatoes, carrots, sweet potato, garbanzo beans, green beans, cabbage, bay leaves, and smoked paprika. Season with salt and pepper.
5. 5.
   Pour enough water to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Puchero hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo sausage — Choose a high-quality smoked chorizo for the best flavor.
• Garbanzo beans — Soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes.
• Serve the Puchero with crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Puchero in deep bowls, making sure to include a variety of meats, vegetables, and broth in each serving. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange the meats and vegetables in an appealing manner, ensuring each ingredient is visible. Drizzle a little olive oil on top and sprinkle some smoked paprika for an extra touch.