Andalusian black pudding or hock stew. Recipe

The Andalusian stewed black pudding or ham, with sherry brandy is one of the simplest recipes to enjoy a mellow and tasty meat, and also without hardly staining in the kitchen since we are going to prepare it in the fast pot or express pot . This meat, which is one of the fundamental ingredients of the Madrid stew, is a very muscular meat, but once cooked -three hours over low heat or 30 minutes in the fast pot, it is very tender and tasty, being a true delight for the palate.

It is a piece that the editors of Directo al Paladar like to make frequently, since we have published it in many ways, whether it is stewed in tacos with tomato, stew with bay leaf and paprika or with the classic recipe for black pudding with onions, one of My favourites. Today we are going to do it in the fast pot with a very Andalusian flavoring, with sherry brandy and some rolled almonds, complementing everything with many vegetables.


For 4 people
  • Black pudding (half black pudding cut lengthwise) 800 g
  • Zucchini 1
  • Leek 1
  • Onion 2
  • Italian green pepper 1
  • Garlic cloves 2
  • Laurel a leaf or two
  • Brandy 30 ml
  • Meat broth 200 ml
  • Saffron a few strands

How to make Andalusian black pudding or stew

Difficulty: easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Finely chop the leek, garlic and onions. We cut the pepper into small pieces and the zucchini into tacos. Then we put everything in the pot, preparing a sauce or bottom for our stew, leaving the vegetables to sweat with a couple of tablespoons of olive oil. On the other hand, we clean the blood sausage well and put it in the one-piece pot, marking it so that its exterior is browned.

We add the sherry brandy -do not be rascanos and add a good amount that will give the meat a lot of taste- and let it heat up, carefully flambing so that it toasts a little and evaporates all the alcohol. We cover everything with meat broth allowing it to slightly exceed the slices and bring it to a boil.

Let it cook in the fast pot in position 2 or maximum pressure for 12 minutes. We turn off the heat and let the pot cool slowly without opening it. When the pot can be opened, we remove the meat and check the cooking point and correct the salt if necessary. It may be that it lacks a little cooking - in which case we can cook a little more with the pot open or close it again and continue for 5 more minutes - but with the indicated times and quantities, the meat will normally be tender and juicy.

If you are in a hurry and you cannot wait for it to cool down - it will take almost half an hour to cool down - you can do it with the traditional method of express pot but then you will need to let it cook for 30 minutes at full pressure instead of 12 minutes, cooling the pot then under the tap to lower the temperature quickly. We crush the vegetables with the sauce. Add some almond slices and serve immediately.

With what to accompany the black pudding or stew Andalusian stew

The Andalusian stewed black pudding or ham is a dish traditionally conceived as a second course but since it is quite forceful, you can serve it with a green leaf salad as a garnish and you will not need more to succeed with yours.

Tags:  Vegetables And Legumes Meats And Birds Fish 

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