The pringá is one of the most curious and succulent specialties of the Sevillian tapas. Its origin derives from a family custom and is an extended relative to the always magnificent stew (cocido or puchero) from this area, where there are many different versions. The usual rule is that the broth is served first with the chickpeas and vegetables. Then, as a second course, the meats and sausages, which are usually eaten without cutlery, simply crushing and mixing the meat with pieces of bread. That is, “pringando”. As a tapa, the “pringá” is usually presented as a hot “montadito” or little sandwich.