Papas de sarrabulho – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Portugal Region / Locale: Braga district Servings: Serves 6
Portugal Region / Locale: Braga district Servings: Serves 6Papas de Sarrabulho is a traditional Portuguese dish that hails from the Minho region, known for its rich culinary heritage. A comforting stew, it beautifully weaves together the flavors of tender meats and hearty spices, creating a tapestry of taste that speaks to the heart of Portuguese home cooking. This dish is a celebration of rustic ingredients, slow-cooked to perfection, making it an enduring staple during festive gatherings and cozy family meals.
Ingredients
- Pork shoulder – 1 kg / 2.2 lbs
- Chicken thighs – 500 g / 1.1 lbs
- Chorizo – 150 g / 5.3 oz
- Beef liver – 200 g / 7 oz
- Lemon zest – 1 lemon
- Bay leaf – 2 leaves
- Salt – to taste
- Black pepper – 1 tsp
- Garlic – 4 cloves
- Bread – 200 g / 7 oz
- Beef blood (optional) – 200 ml / 0.8 cups
- Water – 1.5 L / 1.6 quarts
Instructions
- Cut the pork shoulder, chicken thighs, chorizo, and beef liver into small, evenly sized pieces.
- In a large pot, combine the water, pork shoulder, chicken thighs, bay leaves, garlic, lemon zest, salt, and black pepper.
- Bring to a boil, then reduce heat to a simmer and cook gently for about 1.5 hours, until the meat is tender.
- Add the chorizo and beef liver to the pot and continue to simmer for an additional 30 minutes.
- Remove the meats from the pot, allowing them to cool slightly before shredding or cutting into small pieces.
- Add the bread and optional beef blood to the broth, cooking it for a few more minutes until the bread is thoroughly soaked and starts to disintegrate, thickening the stew.
- Return the meats to the pot and stir well to combine everything.
- Simmer for another 15 minutes to meld the flavors, then adjust seasoning to taste before serving.
Substitutions
- Beef liver -> Chicken liver
- Beef blood -> Red wine or beef stock
- Pork shoulder -> Beef stew meat
Enhancements in the Next Evolution
- Marinate meats overnight in wine and garlic for deeper flavor.
- Use homemade chicken stock instead of water for richer taste.
- Replace commercial chorizo with artisanal or homemade varieties.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
