In a large pot, we cook the lacón and bacon. After an hour, we change the water and let it cook for another hour. When changing the water, we add the chickpeas.
When there are 20 minutes left of cooking, we add the peeled and chopped potatoes.
In another pot, we cook the grelos, previously blanched (immersed for a few moments in boiling water to remove their strong smell), with the chorizos.
Once the chorizos and grelos are cooked, we separate them and chop the chorizo into the chickpeas.
We slice the garlic and sauté it in oil. Once golden, we add the grelos and a pinch of paprika.
Everything is served together, except for the grelos, which are served separately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?