If you want to bring any seafood paella or dish to the next level, there isn’t a shortcut for it, you need to master this technique.

Made with the leftovers from the “cocido” stew, it contains a lot of different meats and chickpeas, but really it is the broth that results from the simmer of all those ingredients what gives this dish it’s distinctive flavour which is finished in the oven.

For this recipe you can use any greens you like. I cook this at home very often as I always have some Jamon Serrano and Manchego cheese, a must in any fridge. Ideal as a tapa for 4 people.