Name: Montadito de Pringá Sevillano
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 10 small open-faced montaditos
Cuisine: Spanish
Ingredients: 500g pork shoulder, cut into large chunks; 300g beef shin or brisket, cut into large chunks; 1 chicken thigh, bone-in and skin-on, about 250g; 150g tocino, pork belly, or salt pork, rinsed if very salty; 150g Spanish cooking chorizo; 150g morcilla, preferably Spanish blood sausage; 200g dried chickpeas, soaked overnight, optional for the broth; 1 large carrot, peeled; 1 leek, cleaned; 1 celery stalk; 1 small onion, peeled; 2 bay leaves; 8 black peppercorns; 2 teaspoons fine salt, plus more to taste; 1 tablespoon olive oil; 120ml warm cooking broth, as needed for the pringá; 5 small soft rolls or molletes, split, or 10 thick slices soft white country bread

Question 1

What meats go into montadito de pringa sevillano?

Accepted Answer

Montadito de pringa sevillano uses chopped pork shoulder, beef shin or brisket, bone-in chicken thigh, tocino or pork belly, Spanish cooking chorizo, and morcilla. The meats simmer in a puchero broth, then get chopped together until fine, glossy, and loose enough to smear onto toasted soft bread.

Question 2

When should I add chorizo and morcilla to the puchero?

Accepted Answer

Add Spanish cooking chorizo and morcilla during the last 35 to 40 minutes of the 2-hour gentle simmer. This timing lets the sausages season the puchero broth without bursting, overcooking, or muddying the broth before the pork, beef, and chicken become fork-tender.

Question 3

How do I know when the puchero meats are ready for pringa?

Accepted Answer

The puchero meats are ready when the pork shoulder and beef shin or brisket pull apart easily with a fork and the bone-in chicken thigh slips cleanly from the bone. Simmer gently for 2 hours before checking, keeping the liquid barely moving for tender, shreddable meat.

Question 4

How do I keep pringa juicy without making it soupy?

Accepted Answer

Add warm puchero broth one tablespoon at a time after chopping the pork, beef, chicken, tocino, chorizo, and morcilla. Use about 80 to 120ml total. The finished pringa should look glossy and hold together loosely, with enough moisture to smear bread but no loose broth pooling.

Question 5

What bread is best for montadito de pringa?

Accepted Answer

Mollete is the best bread for montadito de pringa because it is soft, pale, and absorbs the rich meat juices without turning tough. Small soft rolls or thick slices of soft white country bread also work. Toast only the cut sides lightly so the inside stays tender.

Question 6

Can I make pringa ahead of time?

Accepted Answer

Yes. Cook the puchero meats up to 2 days ahead and refrigerate them with a little broth so they stay moist. You can chop the pringa the day before serving, then rewarm it slowly in a frying pan with a splash of broth until glossy.

Ingredient	Quantity
pork shouldercut into large chunks	500g
beef shin or brisketcut into large chunks	300g
chicken thighbone-in and skin-on	1, about 250g

Culinary Explorer

Montadito de Pringá Sevillano

Ingredients

pork shoulder

beef shin or brisket

chicken thigh

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