Pringas
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
- Dietary
- Dairy-freeNut-free
Pringas is a Spanish dish, similar to pâté and rillettes, of slow-cooked meat, irresistible spread on bread or toast.
Ingredients
For the pringas
- lardo: 200g/7oz pork fat or lardo
- onion: 1 onion, quartered
- celery: 3 celery sticks, chopped
- carrot: 1 carrot, peeled and chopped
- bay leaves: 2 bay leaves
- saffron: pinch saffron
- white peppercorns: 1 tsp white peppercorns
- brisket: 200g/7oz beef brisket
- pork belly: 200g/7oz pork belly
- chorizo: 200g/7oz cooking chorizo, cut into large pieces
- sausage: 200g/7oz morcilla sausage, cut into large pieces
- chicken thighs: 3 boneless and skinless chicken thighs, cut into large pieces
- bone marrow: 1 piece bone marrow (about 100–150g/3½–5½oz), cleaned
- smoked paprika: 2 tsp hot smoked paprika
- smoked paprika: 2 tsp sweet smoked paprika
- black pepper: salt and freshly ground black pepper
For the griddled sourdough
Method
To make the pringas, melt half the fat in a casserole or large saucepan. Add the vegetables, bay leaves, saffron and peppercorns and cook until coloured and softened. Add all the meats, cover with water and simmer for 3 hours until tender. Remove and shred all of the meat, keeping the vegetables and discarding the bones. Strain the sauce into the pan and reduce by half on the hob.
Heat the remaining fat in a large frying pan and cook out the smoked paprikas for about 2 minutes. Add the shredded meat and vegetables to the pan with the reduced sauce, season with salt and pepper and mash everything together well.
Brush the sourdough with the oil and rub with the garlic. Place the bread on a hot griddle and cook on both sides until toasted. Serve with the pringas.
