Flavour show

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.



½ kg chickpeas, soaked and drained
150 gr of pumpkin, ¼ bacon, fresh and/or aged to taste
150 gr carrots
100 gr green beans
2 high quality chorizos (Iberian, Serrano)
2 morcillitas serranas (Spanish blood sausages)
¼ kg pork (loin or head)
2 medium potatoes, washed and chopped
Optional ingredients: tagarninas, chicken meat (breast), ground paprika, celery, thistles, chard, turnips, etc.


Place all the ingredients, except the sausages and the potatoes, cleaned and chopped, in a covered pot with water and salt for about an hour, then check on the degree of doneness.
When the vegetables are tender, add the chorizos and blood sausages in slices and the potatoes (if used) last.

Interesting restaurants

Restaurante La Infanta

C/ Arfe, 32 954 22 96 89 ver mapa

Blanca Paloma

C/ Pagés del Corro, 86 954 33 37 88 ver mapa

Bodeguita Antonio Romero

C/ Antonia Díaz,19 954 22 39 39 www ver mapa

Bodeguita Romero

Calle Harinas, 10 954 22 95 56 www ver mapa

Casa Morales

C/ García de Vinuesa, 11 954 22 12 42 ver mapa

Casa Moreno

C/Gamazo,7 954 228 315 ver mapa

El Cateto

C/ Sinaí, 25 954 58 43 66 www ver mapa

En la espero te esquina

C/ Corral del Rey, 10 955 02 99 77 ver mapa