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    Porrusalda

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    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins

    Warm, comforting and good, very good… This Porrusalda recipe is a winner in relation to price, time in the kitchen and goodness. I tend to make a big pan of it and have it for a few days, it keeps well in the fridge and it does agree with your wallet, especially if you are on a budget! For a more funky edge, try replacing the chicken stock for fish stock, cut some pieces of bacalao (salt cod) and poach them in the soup for a couple of minutes before serving.

    Total Time 30 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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