Puchero (a traditional stew from the region)
- chickpeas (pre-soaked overnight)
- 1 stick of celery
- free range chicken
- shoulder of lamb
- ham bone
- a slice of bacon
- 1 “morcilla” black pudding
- food colouring or saffron
Put the chickpeas in water in a large saucepan and when they come to the boil, skim the stock and add the rest of the ingredients (excluding the potatoes and black pudding) Leave to simmer for an hour and a half.
Add the potatoes and the black pudding half an hour before serving.