Ingredients
- 1/2 kg paw
- Morro and pork belly.
- 4 blanquets
- 1/4 kg of rice.
- 1/4 white beans and lentils soaked the day before.
- 1/4 l. olive oil.
- 1/2 kg of pencas (thistle) and chard.
- Salt.
- Saffron pure.
Preparation
- Put the meat and beans in a pot.
- When it breaks to a boil, the vegetable and oil are added. Once cooked, add the salt, saffron and rice, letting it cook for twenty minutes.