Sofrit Pagés - Traditional Catalan Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 250g (8.8 oz) Spanish sausages (such as chorizo or botifarra), sliced 250g (8.8 oz) Spanish sausages (such as chorizo or botifarra), sliced
• 500g (1.1 lb) potatoes, peeled and cut into chunks 500g (1.1 lb) potatoes, peeled and cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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): 25g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the pork shoulder 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 sliced sausages and cook until lightly browned. Remove from the pot and set aside.
3. 3.
   Add the onions to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
4. 4.
   Return the pork shoulder and chicken thighs to the pot. Add the diced tomatoes, smoked paprika, dried rosemary, and dried thyme. Season with salt and pepper.
5. 5.
   Pour enough water to cover the meat and vegetables. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
6. 6.
   Add the potatoes to the pot and continue simmering for another 30 minutes, or until the potatoes are tender.
7. 7.
   Adjust the seasoning if needed. Serve the Sofrit Pagés stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness. Trim excess fat before cooking.
• Chicken thighs — Bone-in thighs add extra flavor to the stew. Remove the skin if desired.
• Spanish sausages — Use traditional Spanish sausages like chorizo or botifarra for an authentic taste.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the stew.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamy texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Allow the stew to rest for a while before serving to allow the flavors to meld together even more.
• Serve Sofrit Pagés with crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.
• Customize the stew by adding your favorite vegetables like bell peppers or carrots.

Serving advice

Serve Sofrit Pagés in deep bowls, allowing each person to enjoy the tender meat, potatoes, and flavorful broth. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoked paprika on top of the stew before serving. Serve with a side of crusty bread and a glass of red wine for a complete Catalan dining experience.