Contact Us

Andalusian Stew (Puchero Andaluz)

Main Image


       Andalusian Stew: I call it Mom's Stew.
    I was raised eating it. And look how have I grown! ;)

Video recipe - Andalusian Stew


  • 1/2 chicken or hen
  • 7 oz veal shank
  • 4 oz salted pork fat
  • 1 cured ham bone
  • 1 white bone
  • 1 cutlet or backbone
  • 2 carrots
  • 1 leek
  • 1 celery stalk
  • 1 serrano ham piece for cooking per person
  • 1-2 oz pasta noodles or bomba rice per person
  • 1 hard boiled egg per person
  • salt

Directions - Andalusian Stew

  • Heat in a pressure cooker 4 litres of water
  • Wash the meat and the bones with some water and place it inside the pot when the water boils
  • Peel and wash the vegetables. And boil the meat for 1 hour but do not cover the pot. Remove the scum.
  • Add the whole vegetables. If they are not completely covered, add more water.
  • Cover the pressure cooker and cook for 1/2 an hour.
  • Open and and take the vegetables and the meat out. (you can use the meat to cook croquettes of andalusian stew)
  • Strain the broth and set aside.
  • Cook 2 eggs
  • Chop the serrano ham piece and the eggs and put them at the bottom of the plate.
  • Heat 1 cup of broth per person and when boiling, add the pasta noodles or bomba rice.
  • Serve pasta with broth over the ham and the egg.

Wine recommendations


HTML Comment Box is loading comments...

Search on this website





Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you Best Spanish Recipes E-ZIne.


classic olla stewing pot

Serrano Ham Pieces for Cooking

Bomba Rice

Ham bone for cooking