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Sofrit Pagés
 

Preparation
· Cut paprika pepper, garlic, parsley and saffron

· Cook chicken and lamb in different pots and prepare broth

· Put sausages and laurel leaves in big pan and steam with olive oil

· Roast potatoes gently in separate pan

· Add potatoes, meat, paprika pepper, garlic, parsley and saffron to sausages and laurel leaves in big pan

· Add some chicken broth, cook gently on low heat until broth evaporates

· season with salt and pepper

Ingredients
I (typical Ibicencan plate)

1 kg chicken
1 kg lamb
blood sausage
liver sausage
¾ kg small potatoes
1 small paprika pepper
5 cloves of garlic
2 laurel leaves
fresh parsley
salt, pepper, saffron, sweet red pepper
olive oil

 
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