150 g short noodles; 1 carrot; 1 cabbage; 6 medium-sized potatoes; oil, some
garlic cloves, celery, paprika, saffron, and salt.
Preparation: Keep the chickpeas soaked in water from the previous night; a
good trick is to add some salt in the soaking water to improve the cooking
process; this water will be eventually discarded.
Pour 1600 cc of cold water into a pressure cooker, add the shank, the pork, the
marrow bone, the cured ham, the pig's trotter, and the stewing chicken. Let all
these elements almost reach boiling point before adding the carrot, the celery,
the chickpeas, and the salt. Next, lock the pressure cooker and let simmer for
16-18 minutes; after this time, open the cooker, and add the potatoes, the
chorizo and blood sausages, the cabbage, cut into quarters. Lock again the
cooker and simmer for another 4-6 minutes; finally, open it again, sieve the
liquid from the meats, discard the marrow bone and reserve the meats, veggies,
potatoes in a warm place (a preheated oven for example), and use the resulting
broth to cook the small noodles. The resulting soup will be the first course, and
the remaining elements can be arranged on a tray from which the second
course will be served. Sprinkle some paprika (to the taste) on the stewed
ingredients and also drizzle on them some extra virgin oil (recommended)
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Tuna Fish in Tomato Sauce (Atún con tomate ) (28)

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