Simple Valencian Puchero

Name: Simple Valencian Puchero
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 2 potatoes; 2 carrots; 1 large can chickpeas (about 18 oz or 500 grams); 5 1/4 oz thin noodles (about 150 grams); Food coloring (a pinch); Salt; 1 ham bone; Chicken carcass; Chicken wings; Chicken drumstick; Pork rib bone; 1/2 onion; Parsnip; Turnip; 1 bunch celery; 2 bay leaves; Salt

Miguelo Ferrer Alberich @migueloferrer

Castellon

Another classic family recipe. This should be enjoyed in every home. Depending on the ingredients, it can be more or less affordable, but it's usually a very popular everyday dish. It's also eaten at Christmas. Versions of this dish exist throughout Spain under different names. You can soak the chickpeas overnight and cook them with the broth if you prefer.

Miguelo Ferrer Alberich @migueloferrer

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Ingredients

90 minutes

Serves 4 servings

2potatoes
2carrots
1large can chickpeas (about 18 oz or 500 grams)
5 1/4 ozthin noodles (about 150 grams)
Food coloring (a pinch)
Salt
Broth
1ham bone
Chicken carcass
Chicken wings
Chicken drumstick
Pork rib bone
1/2onion
Parsnip
Turnip
1 bunchcelery
2bay leaves
Salt

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Steps

90 minutes

1

In a pressure cooker, add 8 1/2 cups water (2 liters) and salt, then add all the broth ingredients. Cook under pressure for 30 minutes. You can also add a lamb shank, blood sausage, chorizo, or, for the authentic version, meatballs.
2

Meanwhile, peel and cut the potatoes and carrots into large cubes.
3

Release the pressure and strain 4 cups (1 liter) of broth.
4

Add a pinch of food coloring, the noodles, and adjust the salt in the broth. Cook for 8 minutes.
5

Add the drained chickpeas, potatoes, and carrots to the pot. Taste and adjust salt. Cook for another 10 minutes. If the potatoes are very large, cook a bit longer.
6

Serve the noodle soup separately, and arrange the meat and vegetables from the puchero on a platter. Enjoy!