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Croquettes of Andalusian Stew (Croquetas de Puchero)

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       Croquettes of Andalusian Stew: The Andalusian stew croquettes mix two Spanish classics together to form a delicious ball of well, fried stew. Much better than it sounds, believe me.

Video recipe - Croquettes of Andalusian Stew


  • IMPORTANT NOTE: in order to prepare this recipe, firstly, you need to cook an andalusian stew, click here to see this recipe.

  • 1 chicken leg, 1 chicken thigh and 1 veal shank from the andalusian stew.
  • 1 medium-sized onion
  • 10 oz. (1,5 cups) of andalusian soup
  • 2 oz. (4 tablespoons) flour
  • 1 egg
  • 3 oz. (6 tablespoons) of breadcrumbs
  • Plenty of extra virgin olive oil for frying
  • Salt

Directions - Croquettes of Andalusian Stew

  • Shred the the meat of the chicken leg, the thigh and the viel shank. Chop the onion and brown it in some olive oil till it becomes transparent. Add the meat, the flour and mix them well. Once we have an homogeneous mixture, add the andalusian soup and salt to one's taste. Stir for 10 minutes in a medium heat till it thickens.
  • In a not too deep bowl, place the mixture, and refrigerate for 2 hours. If it urges, we could use the freezer for half an hour. Then, form the mixture into croquettes and dip them in flour, eggs and breadcrumbs. Fry the croquettes in hot olive oil, till golden brown.
  • Serve and enjoy.

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Find here authentic spanish croquettes

Olive Oil for Cooking