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“MARMITAKO” (BONITO & POTATO STEW)
PORK RIB STEW
Servings: 4
Servings: 4
INGREDIENTS
INGREDIENTS
INGREDIENTS
INGREDIENTS
1 kg potatoes
500 gr tuna or bonito
20 ml olive oil
1 onion
6 sun-dried red peppers
300 gr pork ribs, in chunks
5 potatoes
3 carrots
4 garlic cloves 1/2 onion
1 measure crushed tomato
1/2 measure oil
1 tablespoon paprika
1 measure white wine
Salt and pepper to taste
500 gr mixed rock fish
150 ml olive oil
2 ripe tomatoes
3 dry chilli
1 red pepper
1 onion
Parsley Saffron
5 peeled garlic cloves
Salt
Water
400 gr beef
2 carrots
1 onion
2 garlic cloves
1 measure white wine
4 potatoes in chunks
1 tablespoon paprika
Salt and pepper
Water
METHOD
METHOD
METHOD
METHOD
Sauté the oil, onion and red pepper
using the Grill Menu with the lid off for
5 minutes, until golden brown.
Cut the potatoes into dices and the fish
into chunks. Add to the Programmable
Pan and set the Stew Menu at Low
Pressure.
Place in the Programmable Pan the oil
and the ribs and sauté using the Grill
Menu for 5 minutes.
Then, add the chopped vegetables, the
crushed tomato, the paprika, the white
wine and season. Stir fry.
Add water to cover the food and
set Stew Menu for 15 minutes Low
Pressure.
Set the Grill Menu for 3 minutes.
Sauté the chilli, and chopped onion
and garlic. Add the tomatoes, the salt,
the peppers in chunks, the water and
the fish and set Soup Menu at High
Pressure for 25 minutes.
Strain this broth and leave it to settle.
Depending on the sauté you do, and
with this broth you can later make
fideua, rice “a banda”, rice with garnish,
gazpacho, rice with pork loin, etc.
Place in the Programmable Pan all the
ingredients, and set Meat Menu.
“SANTAPOLERO” HOTPOT
BEEF STEW
Servings: 4
Servings: 4
