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- Traditional Ibizan Sofrit Pagès
Traditional Ibizan Sofrit Pagès
A celebratory dish with centuries of history, where a combination of meat, sausages and the rich identity of the island come together.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Not suitable for vegans
Not suitable for vegetarians
Not Halal
Not Kosher
Not recommended for diabetics
Ibiza
Main ingredients
(for 4 people)
- Olive oil
- 4 trozos de Botifarró
- 1 unidad de Garlic heads
- 250 gr. de Lamb
- 250 gr. de Pork loin
- 0.5 kg. de Baby potatoes
- 1 ramas de Parsley
- 1 unidad de Sweet Paprika
- Black pepper
- 1 unidad de Chicken
- Salt
- 4 trozos de Sobrassada
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 240 min
kcal per portion: 850 kcal
Difficulty:
In a land of fishers and sailors, it may surprise you that Ibiza's festive dish of choice doesn't come from the sea, but from the countryside. Sofrit Pagès is a stew eaten on the most important days of the year, served at Christmas, patron saint festivals and wedding anniversaries. A recipe with medieval roots that combines chicken, lamb, pork, the sobrassada and botifarró sausages, and potatoes.
Main ingredients (for 4 people):
1 chicken, chopped
250 g pork, chopped
250 g of lamb (preferably shoulder, neck or breast), chopped
4 pieces of sobrassada
4 pieces of botifarró
500 g potatoes (small potatoes, whole or cut in two)
1 garlic head
A few sprigs of parsley
Olive oil
Salt
Black pepper
Sweet paprika
Step-by-step instructions:
Boil the meat
Boil the pork and lamb meat in a pot with plenty of water for 15 minutes. Then add the chopped chicken and continue cooking for a further 20 minutes. Set aside all the cooked meat and the stock separately.
Lightly fry the sausages and aromatic base
In a wide cooking pot (ideally clay), brown the whole skin-on garlic in olive oil. Add the sobrassada and botifarró, sear briefly and remove.
Sauté the meat
In the same pan, add the meat that you boiled earlier. Add chopped parsley, salt, black pepper and a teaspoon of paprika. Stir well so that everything soaks in.
Stir in the stock
Pour a couple of ladlefuls of the stock you set aside over the meat and simmer for about 15 minutes.
Fry the potatoes
Meanwhile, peel and fry the potatoes in hot oil until golden brown.
Put it all together
Add the potatoes and sautéed sausages to the cooking pot with the meat. Cook together for a further 10 minutes, shaking the pot from time to time to avoid the food sticking to the bottom.
How to Best Enjoy Sofrit Pagès:
Sofrit is not a quick dish to make. It requires time, care and quality ingredients. Perfect for cold days and group meals, a soup using the leftover broth is often served as a first course. Serve it with farmhouse bread and a good Ibizan red wine.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Boil the meat Boil the pork and lamb meat in a pot with plenty of water for 15 minutes. Then add the chopped chicken and continue cooking for a further 20 minutes. Set aside all the cooked meat and the stock separately.
- Lightly fry the sausages and aromatic base In a wide cooking pot (ideally clay), brown the whole skin-on garlic in olive oil. Add the sobrassada and botifarró, sear briefly and remove.
- Sauté the meat In the same pan, add the meat that you boiled earlier. Add chopped parsley, salt, black pepper and a teaspoon of paprika. Stir well so that everything soaks in.
- Stir in the stock Pour a couple of ladlefuls of the stock you set aside over the meat and simmer for about 15 minutes.
- Fry the potatoes Meanwhile, peel and fry the potatoes in hot oil until golden brown.
- Put it all together Add the potatoes and sautéed sausages to the cooking pot with the meat. Cook together for a further 10 minutes, shaking the pot from time to time to avoid the food sticking to the bottom.
