- 2 garlic cloves, peeled
- 1/2 bunch fresh parsley
- Extra virgin olive oil
- 4 floury potatoes
- 1 carrot
- 1 onion
- 5 1/2 oz marrow or courgette (zucchini)
- 7oz squash, any kind
- 10 1/2 oz pork ribs (ask your butcher to cut them into medium-sized pieces)
- 2 corn cobs, each cut into 3 pieces
- 1 tsp smoked pimentón (sweet smoked paprika)
- 1 3/4 cups meat or vegetable stock
- 3 1/2 oz flat green beans or runner beans
- 1 1/2 cups chickpeas (garbanzo beans), drained and rinsed
- 3 1/2 oz spring greens, roughly chopped
Use a pestle and a mortar to grind the garlic, parsley, a drizzle of olive oil and pinch of salt to make a paste and set aside.
Peel and roughly dice 1 of the potatoes, the carrot, onion, marrow or courgette and squash. Place all of these vegetables into a large stockpot together with the ribs, corn, the garlic paste and the pimentón. Add the stock, a drizzle of olive oil and enough water to cover all the ingredients and give it a good stir. Heat over a high heat and bring to the boil, then reduce the heat to medium-low and simmer for about 30 minutes, stirring from time to time. The potatoes will slowly break up and thicken the stew.
Meanwhile, peel the rest of the potatoes and dice them into 1/2-in squares. Remove the strings from the beans and cut each one into 4 pieces. Add to the pan with the chickpeas and spring greens and cook over a medium heat for a further 15 minutes. Turn off the heat, cover and leave to rest for another 15 minutes before serving. Serves 6.
About this recipe
“As its name suggests, this stew is typical of the Canary Islands. Corn is well used there along with other more tropical produce (like mangoes, bananas, custard apples, pineapples) because of their climate and their South American heritage; historically, most journeys to the Americas had to stop in the Islands as it was the first pit stop after crossing the Atlantic and vice versa.” – Omar Allibhoy
Recipes and excerpts used with permission from Spanish Made Simple by Omar Allibhoy, photos by Martin Poole.