Portuguese stew

300 gr of pork spine bones

400 gr ribs

1.2 kg chicken

250 gr pork snout

3 tablespoons salt

1.3 kg savoy cabbage

700 gr portuguese cabbage

500 gr carrots

390 gr turnip

750 gr boiling potatoes

1 piece of meat sausage

1 piece of blood sausage

For the rice

100 gr onion

2 cloves of garlic

3 tablespoons ZANGARIA extra virgin olive oil

500 gr rice

1 tablespoon salt

Season the meat with salt at least 12 hours before cooking.
Wash the bones well and put them in a pan of boiling water. Then add the ribs, chicken and pork snout, removing them as they cook. A pressure cooker makes cooking faster.
Peel the carrots and turnips and cut them into chunks. Wash and prepare the cabbage for the pot. Then cook the vegetables in the same water you used to cook the meat.
For the rice, peel and chop the onions, crush the garlic and sauté with the olive oil until golden brown. Remove the garlic and add the washed rice to fry just until translucent. Season with salt. Cover the rice with twice the amount of water left over from cooking the meat and cook until the rice is very dry.
Cut up the meat and place it on a platter with the vegetables. On the plate, don't forget to drizzle the stew generously with Zangaria extra virgin olive oil!

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