Authentic home cooking from Spain, with US measurements. 
Ropa Vieja from Valencian Puchero
Easter Sunday has become a tradition for a group of us friends at the beach—we order a big Valencian puchero at a local bar. There are always leftovers, and this time I came home with a couple of containers... so now it's time to make different dishes using them. On Cookpad, I’ve learned that nothing goes to waste. I didn’t have any onions, so I used crispy fried onions instead, which gave the dish a crunchy touch I really liked.
Ropa Vieja from Valencian Puchero
Easter Sunday has become a tradition for a group of us friends at the beach—we order a big Valencian puchero at a local bar. There are always leftovers, and this time I came home with a couple of containers... so now it's time to make different dishes using them. On Cookpad, I’ve learned that nothing goes to waste. I didn’t have any onions, so I used crispy fried onions instead, which gave the dish a crunchy touch I really liked.
Open in Cookpad AppSteps
- 1
The puchero from the bar.
- 2
The leftovers I used.
- 3
Pour a generous drizzle of olive oil into a wok, add the crispy fried onions and chopped garlic, and sauté over low heat until the garlic starts to turn golden.
- 4
Add the diced potatoes and stir-fry over high heat for 5 minutes.
- 5
Add the paprika, mix well, and sauté for one minute, stirring constantly so it doesn’t burn.
- 6
Add the shredded meat, mix well, then add the chickpeas and the rest of the chopped vegetables. Mix and cook for 5 minutes, stirring so everything heats through and the flavors combine.
- 7
Enjoy!
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