Puchero de Garbanzos con Mariscos
A rich and flavorful chickpea stew from Andalusia, elevated with a generous addition of mixed seafood. This dish combines the earthy heartiness of chickpeas with the briny freshness of the sea, creating a comforting yet elegant meal.
🧂 Ingredients
- 300 g Dried chickpeas, soaked overnight
- 200 g Pork belly, cut into cubes
- 1 tsp Smoked paprika (pimentón dulce)
- 1 Bay leaf
- 1.5 liters Water or chicken broth
- 1 Large onion, finely chopped
- 4 Garlic cloves, minced
- 2 medium Tomatoes, grated
- 1 pinch Saffron threads, pinch
- 200 g Shrimp, peeled and deveined
- 200 g Mussels, cleaned
- 150 g Squid rings
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Olive oil
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
- 1
Drain the soaked chickpeas. Place them in a large pot with the pork belly, smoked paprika, bay leaf, and water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until chickpeas and pork are tender.
💡 Tip: Soaking chickpeas overnight significantly reduces cooking time and improves digestibility. - 2
While the chickpeas are cooking, prepare the sofrito. In a separate pan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Don't rush the sofrito; slow cooking the onions and garlic develops a deep flavor base. - 3
Stir in the grated tomatoes and cook for about 10 minutes, stirring occasionally, until the mixture thickens and darkens.
💡 Tip: Cooking down the tomatoes concentrates their flavor and removes excess moisture. - 4
Add the sofrito to the pot with the chickpeas and pork. Stir in the saffron threads. Continue to simmer, covered, for another 20-30 minutes to allow flavors to meld.
💡 Tip: Saffron adds a beautiful color and subtle floral aroma to the stew. - 5
Add the shrimp, mussels, and squid rings to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
💡 Tip: Add seafood towards the end of cooking to prevent it from becoming tough or overcooked. - 6
Season the puchero with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving.
💡 Tip: Taste and adjust seasoning carefully, as the pork and seafood will add their own saltiness. - 7
Serve hot, ensuring each bowl has a good portion of chickpeas, pork, and mixed seafood.
💡 Tip: This dish is excellent served with crusty bread for dipping.
💡 Pro Tips
- ✓For a more intense flavor, you can use a piece of chorizo or a ham bone in the initial simmering of the chickpeas.
- ✓If you don't have pork belly, you can use other fatty pork cuts or even a piece of cured ham.
- ✓Adjust the amount of seafood based on your preference and availability.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like diced potatoes or bell peppers during the last 30 minutes of simmering.
- Include other types of seafood such as clams, prawns, or pieces of firm white fish.
- For a spicier kick, add a pinch of red pepper flakes to the sofrito.