1. The eve will the chickpeas soak in warm water and salt.
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| Ingredients to call the Andalusian calluses: |
| For 6 people: Preparation: 1 hour. Cooking: 4 hours.: 2 kg. of calluses or often (in proportion of 3 parts of gut, 2 leg) of cow mature 4 chorizos 3 garlic cloves 2 sheets of laurel 1 sprig of pebabuea 1 teaspoon of sweet or spicy paprika ½ liter of wine bank 200 g of lard cominos 6 pepper beans 2 cloves of spice salt. |
Ingredients to call the Andalusian calluses:
2. 2. Put the chickpeas in boiling water with a splash of oil, and half cooking to put the salt.
3. 3. The calluses or small ones are cut and clean exactly the same as the calluses to the Madrid.
4. 4. Put the calluses on the fire in a saucepan or pot covered with cold water, when they begin to boil, drain them, return them to the fire covering them again with cold water, when starting the boiling, foaming them and letting them continue to cook slowly and Without interruption next to the bone of the veal or cow, seasoning them with salt.
5. 5. In pan put to the fire with butter, fry the garlic, which once fried will separate, and then throw the ham cut into squares, the onion, the brunette of laurel and peppermine And the tomato also fry and incorporate the wine, which will be reduced by half, once reduced, mix it together with the sausages, watching that they do not stay short broth, when there is little to be cooked to add the chopped.
6. 6. In Almirez crush the saffron, the cumin, pepper, clove, fried garlic and a slice of fried bread, which will thicken the sauce, when everything is reduced to a very fine paste, it dissolves in 3 tablespoons of raw oil or a spoonful of red butter and broth of the calluses, once added to these calluses the chopped, rectify of salt.
7. 7. They are then mixed with well-drained cooked chickpeas, the herbal bouquet and leg bone are removed and everything is allowed to cook 10 more minutes, it should not have excess sauce and this must be slightly linked.
8. 8. They are served in a casserole with a cover, with the sapric chorizos on top and some peppermints.
