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garbanzos con pata de cerdo

Si queréis descubrir la forma más fácil de preparar unos riquísimos y nutritivos garbanzos con pata de cerdo no os podéis perder esta receta. Se trata de un plato sabrosísimo y que será ideal para esas comidas de invierno cuando queremos calentarnos después de llegar de todo el día en la calle. 

Además, esta receta en concreto que os presento hoy viene directamente desde Galicia ya que es como lleva preparando este plato mi abuela desde que lo empezó a cocinar. ¡Un auténtico manjar, os lo prometo!

Antes de empezar a cocinar cualquier receta con garbanzos, debemos ponerlos a remojo entre 6 y 8 horas antes, en un bol con agua del tiempo. 

Ingredientes para 4 Personas

• 500 Gramo(s) Garbanzos
• 1/2 pata de cerdo
• 1 hueso de jamón
• 5 dientes de ajo
• 2 cebollas pequeñas
• 1 zanahoria
• 1/2 rama de apio
• 1 puerro
• Tomate triturado
• harina de trigo
• Pimienta negra molida
• Perejil
• Guindilla
• Pimentón
• Comino
• Sal
• Aceite de oliva virgen extra

Tened en cuenta que, a pesar de que podéis comer cualquier potaje después de que haya pasado una hora en reposo, lo mejor es hacerlo de un día para otro, para que se asienten los ingredientes y los sabores. Probadlo y veréis que está mucho más rico al día siguiente. 

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una receta contundente, perfecta para el frío

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Compartir Callos a la gallega, con garbanzos: una receta contundente, perfecta para el frío

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2022-11-15T15:26:10Z

Esther Clemente
@tatin_blog

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¡Gracias!

80 votos

Como gallega que soy tengo en mi memoria recetas que comía cuando era pequeña, y una de ellas sin duda es esta de callos con garbanzos al estilo gallego, tal y como se preparaban en mi casa.

Este es un plato de cuchara, contundente y perfecto para estos días de frío que pronto nos acompañarán. Al no llevar patata entre sus ingredientes es una preparación que congela muy bien en raciones, por lo que aunque lleva su tiempo, es perfecto para cocinar un día y comer unos cuantos.

A diferencia del menudo a la andaluza, donde obtenemos unos callos caldosos con algunos garbanzos, la legumbre está más presente en este plato. Cosa curiosa, teniendo en cuenta que los callos asturianos, primos hermanos, no se hacen con legumbre.

Ingredientes

Para 8 personas

• Garbanzos
  500 g
• Callos de ternera
  500 g
• Pata de ternera
  500 g
• Chorizo tierno
  2
• Panceta
  140 g
• Cebolla
  1
• Dientes de ajo
  5
• Aceite de oliva virgen extra
  25 ml
• Pimentón dulce
  15 g
• Guindilla
  1
• Mezcla especias para callos al gusto
• Laurel
  1
• Sal al gusto

Cómo hacer callos con garbanzos al estilo gallego

Dificultad: Fácil

• Tiempo total
  2 h 45 m
• Elaboración
  15 m
• Cocción
  2 h 30 m

Comenzaremos el día antes con la preparación. Para eso ponemos en un recipiente los callos con agua y un poco de limón y los dejamos a remojo en la nevera. Por otra parte hacemos lo mismo con la pata de ternera troceada. Y también los garbanzos que pondremos a remojo en agua templada con sal.

Al día siguiente ponemos en una olla los callos, los trozos de pata de ternera y los cubrimos de agua. Cocemos esto durante 40 minutos. Después añadimos la panceta en dados, los chorizos enteros, el aceite, el pimentón, la cebolla, los ajos, el laurel, la guindilla y por último los garbanzos, que se echarán cuando el agua esté hirviendo para que cuezan correctamente.

Sazonamos con el preparado para callos al gusto y cocemos todo durante dos horas y media o hasta que veamos la carne y las legumbres cocidas. Rectificamos de sal.

Las mejores recetas de Directo al paladar (Cocina)

Con qué acompañar los callos con garbanzos al estilo gallego

Este plato de callos con garbanzos al estilo gallego está mucho más delicioso si cabe preparado la víspera, en donde se permite en esas horas que asiente la salsa y se mezclen sabores. Poco necesitamos para acompañar esta delicia gastronómica, si acaso un buen bollo de pan gallego de trigo y centeno y un vasito de vino tinto.

Si te gusta la casquería, no te pierdas nuestros otros guisos de callos, como los callos a la madrileña, los callos asturianos o el menudo a la andaluza.

En Directo al paladar | Receta de bolla dulce gallega o larpeira
En Directo al paladar | Receta de caldo gallego

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Callos a la gallega, con garbanzos: una receta contundente, perfecta para el frío

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Temas

• Recetas de Legumbres y verduras

• Ternera
• Galicia
• Garbanzos
• Panceta
• callos
• Recetas caseras de la abuela

Cuisine of the Canary Islands – detailed information

Canarian cuisine is very similar to Spanish cuisine, but there are also interesting regional differences. Many dishes are reminiscent of Latin American, although it is not clear whether these recipes were brought to the New World by the natives of the Canary Islands, or whether American recipes appeared in the Canaries thanks to those who returned to their homeland.

You will see many restaurants of Basque (cocina vasca) and Galician (cocina gallega) cuisine. These regions of Spain are famous for their gourmet cuisine, and such restaurants are very popular.

Where and when to eat

The choice of places for lunch is very wide. Large cities and resorts have expensive gourmet restaurants that can compete with any metropolitan restaurants. Prices are low by European standards. There are fishermen’s taverns where fresh fish is prepared without any special tricks. There are many rural grill bars (parillas) where meat and sausages are cooked on an open fire. The most common side dishes in such establishments are papas arrugadas and mojo rojo.

Piscolabis – small bars serving small sandwiches and other snacks. If you see restaurants advertising cocina casalinga, that is, home cooking, then you will find inexpensive, pure Canarian cuisine. The quality of these restaurants can be different. There are not many tapas bars in the Canary Islands, but in mid-range and low-priced restaurants you will always find a wide variety of tapas, and the portion sizes are quite decent – for most guests, two or three such appetizers are enough for lunch.

Bars tend to come to drink rather than eat, although most bars offer croissants and sweets with your morning coffee. Some bars offer sandwiches (bocadillos) and a small selection of tapas. Kiosks play the same role. Small stalls can be found in large squares in most towns and villages.

In the Canary Islands, as in all of Spain, they eat late: they have lunch at 14.00-15.00, and have dinner around 22.00. But restaurants take into account the habits of Europeans and Americans, so in most places you can eat at almost any time of the day.

What to eat

Fish

As you would expect from the Atlantic Islands, there is plenty of fish and seafood here. Freshly caught sardines are cooked everywhere. Sea bass (cherne), parrotfish (vieja), sea bream (sama) and salted cod (bacalao) are the most common on the menu. In addition, you will be offered hake (merluza), tuna (atun) and mackerel (bonito). The most popular seafood are shrimp (gambas), octopus (pulpo), squid (calamares) and mussels (almejas).

Fish is often grilled and served with salad, mojo sauce and papas arrugadas – a great, well-balanced dish. However, the menu of most restaurants is much more diverse. Roast red sea bass, potatoes and yams with hot mojo sauce (sancocho canario) is popular. Sea bass is boiled, fried and served cold with onions, garlic, tomatoes, peppers, hard-boiled eggs and olives (salpicon de pescado). A real delicacy borrowed by the Canarians from the Basques is calamares rellenos de bacalao (small squid stuffed with salted cod, sometimes served with a creamy sauce).

Paella is not a Canarian dish, but you can easily find it along with other rice and seafood dishes, including arroz negra (rice with squid and cuttlefish ink, which gives the dish its black color).

Meat

The number of meat dishes is not inferior to the number of fish dishes. The most commonly served goat (cabrito or baifo) and rabbit (conejo), as well as pork (cerdo) and chicken (polio). In restaurants designed for tourists, you can find good steaks. Kid and rabbit are often served with green peppers marinated in herbs and garlic (salmorejo). Many dishes include the popular Spanish chorizo ​​smoked sausage.

Soups

Most of the traditional dishes of the world cuisine arose only in order to fill the stomachs with affordable and inexpensive products. In the Canary Islands, hearty soups and roasts served this role. Ropa vieja (literally “old clothes”) is a soup of meat, tomatoes and peas. Puchero soup is made with meat, pumpkin and other available vegetables. The most delicious and satisfying soup is rancho canario. In many soups, you will see sliced ​​corn on the cob. Vegetarians should be aware that even the watercress soup (potaje de berros) found on every menu has bits of bacon floating in it. And the celery soup (potaje de apio) can contain pork.

Mojo

Papas arrugadas and many meat dishes are often served with mojo rojo sauce, which consists of tomatoes, peppers and paprika. Chili peppers are added to the hotter sauce (mojo picdn). Mojo verde is a green sauce made from olive oil, vinegar, garlic, coriander, and parsley. It is usually prepared with fish. The sauces are served in small saucepans so you can add them to taste.

Gofio and uses thereof

Gofio is prepared from wheat, barley or a mixture of these cereals. This product was used by the Guanches, but even today it plays an important role in the Canarian diet. You will even see large bags of gofio for dogs (gofio raga perros). Before making this flour, the grains are roasted, then ground and used in various ways. Gofio is added to soups, baby milk, ice cream, and used to thicken sauces. From gofio, vegetable oil, salt and sugar knead bread, reminiscent of polenta. It is sometimes mixed with fish broth to make gofio escaldado thick soup.

Vegetables

Vegetable dishes depend on the season. The choice of vegetables on the islands is limited, they are expensive to import, so do not count on a special variety. In cooking, legumes are widely used – beans (lentejas) and peas (garbanzos). Canarian tomatoes are simply excellent. If you love garlic, order tomates alinados, a tomato salad flavored with olive oil and garlic. The Galician dish pimientos de padron, small green peppers cooked whole and sprinkled with salt, is very popular. Avocados (strictly speaking a fruit, not a vegetable) are always very ripe in the Canary Islands.

Most dishes contain or are served with potatoes (papas). Sometimes yams (pate) are used instead of potatoes. A very common dish is papas arrugadas (literally, “wrinkled potatoes”). It is served with meat, fish or as a tapas. These are small potatoes (the most delicious are yellow potatoes from Tenerife), boiled in salt water “in their uniforms”, and then dried over low heat so that the peel wrinkled and cracked, and a salty crust formed on the surface. It is said that this dish was invented by sailors who had to boil potatoes in sea water.

Cheese, fruit, desserts

There are few local cheeses in the Canary Islands, but they are delicious. The most famous is the soft cheese queso de flor, which is made in Guia, Gran Canaria, from sheep’s and cow’s milk. The cheese is kept in the juice of thistle flowers. In 2002, at the World Cheese Exhibition, Canarian cheese received first prize along with queso tierno de Valsequillo (this soft cheese resembles mozzarella). Fuerteventu delivers excellent Majorero goat cheese. Young, fresh cheese has a white rind and crumbles. Ripe cheese acquires a yellow rind, which is rubbed with butter or paprika, and sometimes with gofio. This cheese is on the menu of most restaurants in Fuerteventura. Sometimes it is also found in Lanzarote.

The Canarian fruit is simply excellent. Try small bananas, papaya, guava, mangoes and oranges. Fruits are good on their own, and in the form of juice or ice cream. On many menus, the dessert section includes only ice cream (helado), caramel custard (flan), fresh fruit, and the ubiquitous bienmesabe, which translates to “this tastes good to me.” There are many recipes for this dessert, but most often it consists of ground almonds, lemon, sugar (very much), cinnamon and egg yolks. El Hierro is famous for its quesadilla, a puffy lemon-cheese cake.

Spirits

In Elizabethan times, Canarian wines were considered among the best in Europe. Tastes have certainly changed, but the local wines are still very good. They cost more than those brought from the mainland, but this is due to the fact that production volumes on the islands are small.

Several varieties of wines are made from grapes grown on rich volcanic soil, which gives the wines a deep, full taste. Historically, malvasia was prepared in the Canary Islands. This wine is very sweet, but there are also dry varieties that retain the characteristic rich bouquet. Tasting Canarian wines is best in rural restaurants, and not in large resorts.

Canarian rum is very popular. It is often mixed with Coca-Cola in the Cuba Libre cocktail. La Gomera’s signature drink is ronmiel, which means “rum honey”.

Local distilleries also produce fruit liqueurs – banana, orange and tropical fruits.

Tourists coming to Spain appreciate sangria. This drink is made from red wine or champagne, orange and lemon juice, cognac and mineral water with the addition of chopped fruit and ice. The strength of such a drink is difficult to assess, so in hot weather it is better to exercise some caution with it.

Sherry is the most famous Spanish drink. It is not as popular in the Canary Islands as it is on the mainland. But Spanish cognacs and champagne, which are served in good bars, are always of high quality.

Supermarket shelves are always full of excellent wines at surprisingly low prices – much cheaper than duty-free shops at airports. The most popular brands of Canarian beer (cerveza) are Tropical and Dorada. Beer is draft or in bottles of 0. 33 liters. The beer is bottled differently. If you need a small glass, ask for una cerveza pequena or una sapa.

Una cerveza grande can vary, but is most commonly a pint. Remember that Spanish beers are stronger than those popular in the UK and the US.

Tea, coffee and soft drinks

Spaniards usually prefer coffee (cafe) to tea (te). Coffee is served solo (a small cup of black coffee), con leche (a large cup of coffee with milk often frothed like a cappuccino), cortado (a small cup of coffee with a little milk). Mineral water (agua mineral) is either with gas (aqua con gas) or without gas (agua sin gas). Ice cream stalls sell granizado – crushed ice with fruit juices and freshly squeezed orange juice (zumo de naranja) – surprisingly expensive.

See also: Beersheba, Algeria, Chile, Nuuk, Varanasi, Virgin Carpathian beech forests, Ko Samet Island photo ©studioM 225667890

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