Jar of Chestnuts
- Time: Approx. 2 hours.
Where
Recipe courtesy of the restaurant El Llar de Viri (Candamo).
Ingredients
- ½ kg of chestnuts.
- ½ kg of potatoes.
- 2 chorizo sausages.
- 2 black pudding sausages.
- A piece of cured pork shoulder.
- A piece of pancetta.
- A piece of pork.
- A few leaves of greens (cabbage, kale or collard greens).
- 1 sachet of saffron.
- Salt to taste.
- A little hot paprika (optional).
Preparation
- Wash and chop the vegetables. Place them in a saucepan with water, along with the compango (chorizo, black pudding, pork shoulder, pancetta and pork). Leave to simmer until the meat is almost tender.
- Meanwhile, make a small cut in the chestnuts and boil them in water for about 10 minutes to make them easier to peel. Remove the outer skin and the thin skin covering them.
- Peel, wash and chop the potatoes, ensuring the pieces are roughly the same size so they cook evenly.
- When the meat is almost tender, add the potatoes and the peeled chestnuts to the pan. Add the saffron and continue cooking over a low heat.
- Leave to cook until the potatoes and chestnuts are tender and the stock has thickened, stirring gently to prevent the chestnuts from falling apart.
- Check the seasoning and adjust if necessary. If desired, add a little hot paprika to give it a touch of flavour.
- Remove from the heat and leave to stand for a few minutes before serving to allow the flavours to develop.