Blog Menu

Porrusalda

30 mins

4 people

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.

Ingredients
Method

5 tbsp of extra virgin olive oil
8 leeks, washed thoroughly, cut length ways and chopped into 2cm pieces
4 carrots, peeled and cut into 1 cm discs
4 russet potatoes, peeled
2Ltr of fresh chicken stock
2 tbsp of flat-leaf parsley, finely chopped
Salt

In a large sauce pan, heat 4 tablespoons of the oil and add the chopped leeks and fry for a few minutes until they start to become soft.
Cut the potatoes into irregular pieces, the best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
Add the carrots and potatoes and sweat on a medium-heat for a further 5 minutes.
Add the chicken stock and bring the soup to the boil, season with salt and simmer for 10-12 minutes.
Just before serving sprinkle with some fresh chopped parsley and add the remaining tablespoon of olive oil.

Ingredients

5 tbsp of extra virgin olive oil
8 leeks, washed thoroughly, cut length ways and chopped into 2cm pieces
4 carrots, peeled and cut into 1 cm discs
4 russet potatoes, peeled
2Ltr of fresh chicken stock
2 tbsp of flat-leaf parsley, finely chopped
Salt

Method

In a large sauce pan, heat 4 tablespoons of the oil and add the chopped leeks and fry for a few minutes until they start to become soft.
Cut the potatoes into irregular pieces, the best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
Add the carrots and potatoes and sweat on a medium-heat for a further 5 minutes.
Add the chicken stock and bring the soup to the boil, season with salt and simmer for 10-12 minutes.
Just before serving sprinkle with some fresh chopped parsley and add the remaining tablespoon of olive oil.

Add To Basket

Salt Cod Trimmings Small

£6.90

On Offer

Senorio de la Mesa

£30.00
£27.00

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

Ibérico Pork Tonkatsu

25 mins

4 people

Chicken and Prawn Paella

60 mins

4 people

Ibérico Pork Katsu Sando

25 mins

4 people

Ibérico Pork Schnitzel with Caper...

30 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Ibérico Pork Tonkatsu
18 October 2020
Chicken and Prawn Paella
17 October 2020
Ibérico Pork Katsu Sando
17 October 2020

Do you want 10% OFF your first order?*

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Porrusalda

Salt Cod Trimmings Small