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Pringás is a deliciously meaty combination of chicken, beef, pork and chorizo that's slow-cooked for hours until it forms a rillettes-like spread that's perfect on toast. In Andalusia it's eaten for breakfast with toast, but we think it'd be good at any time of day! This recipe is extracted from Andalusia by José Pizarro (Hardie Grant, £26). Photography by Emma Lee.

First published in 2019





Melt 1 tablespoon of the dripping or lard in a large casserole dish or heavy-based saucepan over a medium heat. Add the onion, celery and carrot and fry for 10 minutes, until slightly softened, then add the peppercorns, bay leaves and meat
Cover with water and bring to a boil, then reduce the heat and very gently simmer for 2 ½–3 hours, until the meat is falling apart. Remove the meat and vegetables and discard the peppercorns and bay leaves. Leave to cool
Shred all the meat into a bowl, discarding the skin and bones
Melt the rest of the dripping or lard in a frying pan over a low-medium heat and add both types of pimentón, the meat and vegetables. Mix together, mashing it up roughly. Season to taste and serve warm, or at room temperature, spread over the toast

With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.

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