- Olive oil to cover the base of the pot
- 200 g pork ribs, excess fat removed and chopped into short (about 2 - 3 cm) lengths
- 1/2 a chicken, breast meat removed from the carcass and chopped into bite size pieces, wing and leg cut into c. 2 cm pieces (all the meat can be removed from the bones and chopped if preferred)
- 5 cm length of Cinnamon Bark
- 2 tsp. Pimenton Dulce
- 1 tsp. Pimenton Picante
- half tsp. Ground Cloves
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 150 g mushrooms (preferably wild ones)
- 0.25 g Saffron Threads
- 1 large tomato, skinned (if you are fussy) and chopped
- 1 1/2 l stock (should be home made strong stock of mixed bones - chicken and meat, if not, then a good quality commercial chicken stock)
- 200 g mange-tout peas and/or fresh green beans (french or flat). If you want other seasonal vegetables can be added as well -peas, artichokes cut in quarters, small broad beans, etc
- 100 g rice (short or medium grain is best)
- salt and black pepper
- 2 tbs. chopped parsley
- 1 garlic clove, crush and chopped
- pinch of powdered cinnamon
This recipe has been very kindly submitted to us by Andrew Pinder for us to share with you on our website. We hope you enjoy it – please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated.
Each family has a different version of this soup.
The ingredients can be varied according to availability and taste. Rabbit or quails can be used instead of (or, for a big party, as well as) chicken, and sliced chorizo added. For the adventurous, cooked snails can be put in with the rice. In the summer it is easy to cook for large amounts of people, using a big ceramic pot over an open fire outside.
Heat the oil over a moderate heat and brown the meats.
Add the cinnamon, two pimentons and cloves.
Stir in the onion and garlic. Cook until softened.
Add the mushrooms and cook for a couple of minutes.
Mix in the saffron, then after a minute or two the tomato.
Pour in the stock and simmer for 30 minutes.
Add the vegetables and bring back to the boil.
Add the rice and simmer for 20 minutes.
Check the seasoning and add salt and pepper to taste.
Mix the Majada ingredients and sprinkle on top.
Serve in bowls with bread, wedges of lemon and strips of raw green pepper.
Bread, lemon cut in wedges, 1 green pepper cut in strips