This Valencian stew is a winter dish that takes center stage on Christmas Day. First they eat the broth rice, and then the vegetables and the meat in two turns. The main characteristics of this stew are broth rice or noodles , vegetables, meat and meatballs.
For the stew you will need the following :
½ medium sized Chicken (approx. 1 .25 kg of meat)
20 large meatballs
1 piece of bone marrow
1 piece of knee bone
150 grams of beef
200 g of sausages
1 Onion
100 grams of pork fat
300 grams of chickpeas (soaked in water overnight)
Saffron
1 stick of Celery
1 sweet potato
1 white turnip or more potato
1 yellow turnip or more potato
1 parsnip or carrot
3 potatoes
3 carrots
1 leek,
5 green beans
¼ cabbage.
(As far as the vegetables go, you can chuck in whatever you have at hand, but this is the standard recipe in Valencia)
So, to make the stew it is as easy as cleaning and peeling the vegetables and placing them all in the pot with the meat and the meatballs, except the carrots, potatoes, runner beans and the turnips.
These need to be held back for later as they cook more quickly. Cover with water and slowly bring to the boil then reduce the heat to low heat and let it simmer for 90 minutes. Remember to skim off the foam that rises to the top.
After 90 minutes add in the rest of the ingredients that were held back and then simmer for another 90 minutes.
To make the meatballs all you will need are the following ingredients:
2 eggs.
300 g of mixed minced meat ,they tradionally use beef and pork
1 sausage ,skin removed
200g Breadcrumbs
1 tbsp. Fresh chopped parsley
50g Pine nuts
1/2 tsp. Cinnamon powder
10ml fresh Lemon juice
Salt and pepper to taste
cabbage leaves
If you feel like saving some time you can always make the balls the day before. Mix the meat, salt, pepper, parsley, cinnamon, eggs and pine nuts to taste. Pour the breadcrumbs in and knead it all together until it forms a thick mass. Add the lemon juice and knead it all together again.
Separate the meat mass into two parts and then roll into two large balls. Once you have made the balls wrap each ball in cabbage leaves and then place inside a bowl and tie up tight and add to the rest of the meat for the stew.
Once the stew is ready it is customary to first enjoy a bowl of soup from the stock cooked either with rice or noodles.
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