Casserole noodles with ribs and chirlas

Our recipe today is some casserole noodles with pork ribs and chirlas. It is a traditional dish with a sailor style because we are going to accompany it with some chirlas.

Casserole noodles are one of those recipes from yesteryear that were cooked in every home due to their popularity throughout Spain.

The base of this recipe is simple although the quality of its ingredients is important, like a good stir-fry. The pork rib is also important in this dish, well browned and cut into small pieces, much better to savor.

It is a very attractive recipe, perfect to consume all year round and can be served as a single dish. The base of the recipe can be prepared with the ingredients that each person wants, it accepts other types of vegetables, fish or seafood.

It is prepared in a short time to eat very hot with a spoon. You can reserve some of the broth from cooking the clams if you like the noodles more soupy.

For 4 people:

Time: 40 minutes

Ingredients:

300 g thick noodles

300 g pork ribs cut into small pieces.

250 gr of chirlas

1 bay leaf Saffron threads

1 tbsp chorizo ​​pepper dessert

1 onion

2 cloves of garlic

¼ red pepper

2 pear tomatoes

100 g frozen peas

Olive oil

1 splash of white wine

700 ml of water

Preparation:

Let the chirlas soak in water and salt for ½ hour, rinse and drain.

Peel the garlic cloves and chop as best as possible. We reserve. Finely chop the onion and red pepper.

Peel the tomatoes and chop into small pieces or to taste.

Season the rib cubes and brown with oil in a 26 cm saucepan for 5 minutes and remove.

Add the chopped onion, garlic, red pepper and chopped tomatoes to the saucepan. When the sauce starts to soften, we add the splash of white wine and let it evaporate.

Add the chorizo ​​pepper and peas, mix well and let it cook over low heat for 10 minutes.

Meanwhile, in a saucepan we put a little water and a bay leaf. We add the chirlas over medium heat so that they open. We discard the chirlas that do not open. Once opened we reserve them.

Strain the cooking water and reserve as well. We add the noodles to the saucepan and mix them well.

We add the water from the chilas that we have reserved and the water. Season with salt and pepper to taste.

Boil the noodles for the time indicated by the manufacturer, although it is preferable to leave them slightly al dente. Add the chirlas, the saffron threads and chopped parsley.

Let it cook for 2 more minutes so that the flavors mix well and serve hot.

When the noodles have absorbed all the liquid, they are equally tasty to eat even the next day.