The pringá is one of the most curious and succulent specialties of the Sevillian tapas. Its origin derives from a family custom and is an extended relative to the always magnificent stew (cocido or puchero) from this area, where there are many different versions. The usual rule is that the broth is served first with the chickpeas and vegetables. Then, as a second course, the meats and sausages, which are usually eaten without cutlery, simply crushing and mixing the meat with pieces of bread. That is, pringando. As a tapa, the pringá is usually presented as a hot montadito or little sandwich.
Place all the ingredients, except the sausages and the potatoes, cleaned and chopped, in a covered pot with water and salt for about an hour, then check on the degree of doneness.
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When the vegetables are tender, add the chorizos and blood sausages in slices and the potatoes (if used) last.
- ½ kg chickpeas, soaked and drained
- 150 gr of pumpkin, ¼ bacon, fresh and/or aged to taste
- 150 gr carrots
- 100 gr green beans
- 2 high quality chorizos (Iberian, Serrano)
- 2 morcillitas serranas (Spanish blood sausages)
- ¼ kg pork (loin or head)
- 2 medium potatoes, washed and chopped
- Salt
- Optional ingredients: tagarninas, chicken meat (breast), ground paprika, celery, thistles, chard, turnips, etc.