Serves 1
Directions
- 1Heat up the half a glass of water and add the saffron strands to infuse, then set aside.
- 2Peel, wash and chop the potatoes and leave them submerged in water.
- 3Wash the laurel leaves, the onion, the leek, the half head of garlic and the tomatoes.
- 4Remove the stem of the tomatoes and make a cross cut on the back of it.
- 5Make a cut in the back of the garlic.
- 6Cut the chorizo in slices, about four slices each.
- 7Cut a piece of pepper, wash it and set aside.
- 8Add the olive oil to the pan to heat up, then add the garlic and cook for a few minutes.
- 9Add the ribs and cook until golden.
- 10Remove the garlic and the ribs from the pan and set aside.
- 11Add the sliced chorizo to the pan and cook for a bit.
- 12Remove the chorizo from the pan along with the half of the oil.
- 13Add the washed beans in the pot.
- 14Incorporate the washed tomatoes with a cross cut, the pepper, the leek, the onion, the garlic and the laurel leaves.
- 15Add sweet paprika.
- 16Add the fried chorizo and the ribs.
- 17Add 3 tablespoons of the remaining oil in the pan.
- 18Add the saffron infusion.
- 19Cover with water.
- 20Mix and heat up to a medium-high temperature.
- 21Remove the foam that is created on the surface.
- 22Close the pot and wait for the valve indicates that pressure has been reached.
- 23When the pot has reached the pressure, put the temperature to medium-low and cook for 20 minutes.
- 24Turn off the heat and wait for 5 minutes with the pot closed.
- 25After that, remove the vapor rotating the valve.
- 26Remove the garlics, tomatoes and pepper from the pot.
- 27When it boils again, add a squirt of cold water.
- 28Incorporate the potatoes.
- 29Mix so they can be integrated.
- 30Add salt to taste.
- 31Mix and let it cook quietly.
- 32The vegetables that were taken out of the pot are going to be triturated.
- 33Remove the skin from the tomatoes and put in the glass.
- 34Put in the glass the pepper and the fried garlic (without the skin).
- 35Triturate until there is a paste.
- 36Add the triturated vegetables to the pot.
- 37Mix carefully and check salt point in the end.
- 38Let cook without covering the pot until the potatoes are tender.
Ingredients
- 0.5 glass water
- saffron strands
- potatoes
- laurel leaves
- onion
- leek
- 0.5 garlic head
- tomatoes
- chorizo
- 1 piece pepper
- 3 tablespoons olive oil
- ribs
- 0.5 teaspoon sweet paprika
- to taste salt
Equipment
panpot
Tips
- The saffron strands must be infused in warm water.
- The potatoes must be peeled and washed, then submerged in water.
- The tomatoes need to have a cross cut on the back.
- The garlic must be fried with a cut on the back.
Related recipes
Panceta al horno
Spanish · Dinner2h 15m
Brazo de salmón y ensaladilla
Spanish · Dinner
Authentic Cuban Potaje de Lentejas
Spanish · Dinner
Guiso de Lentejas
Spanish · Dinner
Guiso para 10 días
Spanish · Dinner
Pollo en salsa de champiñones
Spanish · Dinner
Croquetas de pollo asado
Spanish · Dinner
Solomillo a la pimienta verde
Spanish · Dinner
Fideuá del senyoret
Spanish · Dinner
Huevos, gambas y patatas
Spanish · Dinner
Lomos con salsa cremosa de pimientos del piquillo
Spanish · Dinner
Salmorejo de alubias
Spanish · Dinner