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Chanfaina maragata

Recipe: Chanfaina maragata

The “chanfaina maragata” is one of the heartiest dishes of the gastronomy of Castilla y León. Pilgrims on the Way of Saint James usually enjoy this dish before facing the climb to the top of Foncebadón.

In the mountains of the province of León, a lot of pork is raised, so it is not surprising that the products derived from this animal are the stars of its gastronomy, especially the sausages.

Chanfaina is usually made on the same day as the pig slaughter. The surname “maragato” for this dish comes from La Maragatería, a region located in the centre of León. Another of the most typical dishes in the area is the “cocido maragato”, which is eaten in reverse order to the traditional “cocido”, first the meat and then the soup.

Ingredients

For four people:

  • 150 g pork lard
  • 200 g chopped onion
  • 1 kg pork liver
  • 1 tablespoon of paprika
  • ½ kg potatoes
  • 350 grams of cooked pork blood
  • ½ cabbage
  • 2 sprigs of parsley
  • 2 cloves of garlic
  • Salt

Preparation

To prepare the typical “chanfaina maragata” recipe, first, chop the cabbage and boil it in salted water. In a saucepan, sauté the diced liver with the chopped onion and the pork lard, seasoned with salt.

Once sauteed, add the diced potatoes and the pig’s blood. Then add water to cover and the spoonful of paprika. Cook all the ingredients over medium heat with the casserole uncovered.

Halfway through cooking, add the garlic and parsley to the stew. The “chanfaina maragata” is served with the cooked cabbage on the side. It is a traditional recipe from León that gives the pilgrim enough energy to continue the pilgrim’s route to Santiago de Compostela. Enjoy your meal and have a good walk!

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