Country: Spain Region / Locale: Canary islands Servings: 4-6

Ingredients

• beef brisket – 1 lb / 450 g
• chicken thighs – 4 pieces / 500 g
• chorizo sausage – 1 piece / 150 g
• potatoes – 4 large / 800 g
• carrots – 3 large / 300 g
• cabbage – 1 small / 500 g
• green beans – 150 g
• sweet corn – 2 cobs
• garlic cloves – 4 cloves
• onion – 1 large / 200 g
• bay leaves – 2
• paprika – 1 tsp
• saffron strands – a pinch
• salt – to taste
• black pepper – to taste
• olive oil – 2 tbsp
• water – 2 liters / 8 cups

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté the sliced onion and garlic until softened.
2. Add the beef brisket and chicken thighs; brown them slightly on all sides.
3. Stir in the chorizo and continue to cook for another 3 minutes.
4. Add the chopped potatoes, carrots, cabbage, green beans, and sweet corn chunks to the pot.
5. Pour in the water, ensuring all ingredients are covered. Bring to a boil.
6. Add the bay leaves, paprika, saffron, salt, and pepper. Lower the heat and let simmer for about 2 hours, or until the meat is tender.
7. Adjust seasoning as needed. Serve hot, ensuring each serving has a mix of meat and vegetables.

Substitutions

• beef brisket -> lamb shoulder
• chicken thighs -> duck breast
• chorizo sausage -> smoked sausage

Enhancements in the Next Evolution

• Consider adding a splash of red wine for depth of flavor.
• Introduce smoked paprika for a subtle smoky aroma.
• Include diced tomatoes for a hint of acidity.