Country: Spain Region / Locale: Catalonia Servings: 6

Ingredients

• chicken thighs – 4 pieces / 600 g
• pork ribs – 500 g
• botifarra sausage – 200 g
• chickpeas – 1 cup / 240 g, soaked overnight
• potatoes – 3 medium / 450 g, peeled and chopped
• cabbage – 1/2 head / 300 g, chopped
• carrots – 2 medium / 150 g, sliced
• celery stalks – 2 / 120 g, sliced
• onion – 1 large / 150 g, chopped
• garlic cloves – 4, minced
• bay leaf – 1
• pasta (elbow or shells) – 1 cup / 100 g
• olive oil – 2 tbsp / 30 ml
• salt – to taste
• black pepper – to taste
• water – 2.5 liters

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
2. Add the chicken, pork ribs, and botifarra sausage; brown on all sides.
3. Pour in the water, add the bay leaf, and bring to a boil. Skim off any foam.
4. Reduce heat to low, cover, and simmer for 1 hour.
5. Add the chickpeas, potatoes, cabbage, carrots, celery, salt, and pepper. Continue to cook for another 45 minutes.
6. Add the pasta and cook until tender, approximately 10-12 minutes.
7. Adjust seasoning with salt and pepper. Remove the bay leaf before serving.

Substitutions

• botifarra sausage -> morcilla or chorizo
• chickpeas -> cannellini beans
• pasta -> rice
• pork ribs -> lamb shanks

Enhancements in the Next Evolution

• Incorporate a bouquet garni for enhanced aroma.
• Add smoked paprika for a subtle smoky flavor.
• Roast the garlic before adding for a deeper flavor.
• Include a splash of white wine for richness.