A classic from Mallorca, Spain, this heavy winter staple with black pudding, pasta and dried broad (fava) beans can be as sophisticated or simple as you like.






Skill level

Average: 5 (1 vote)


  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 leek, white part only, finely chopped
  • 3 garlic cloves, crushed
  • 50 g (1¾ oz) sobrassada, fresh minced (ground) chorizo or 1 tsp sweet pimentòn
  • 50 g (1¾ oz) black pudding, de-cased
  • 3 tomatoes, halved and grated, skins discarded
  • 2 litres (2 qts) vegetable or chicken stock
  • 1 small pig’s trotter, halved (ask your butcher to do this for you) or 1 pig’s ear
  • 300 g (10½ oz) dried broad (fava) beans, soaked in cold water overnight, drained
  • 250 g (9 oz) pork spare ribs
  • 150 g (5½ oz) thick fideo pasta or spaghetti no. 5, cut into 4 cm (1½ in) lengths
  • 1 tsp marjoram or oregano leaves
  • sea salt flakes and freshly ground black pepper
  • crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the oil, leek and garlic in a large heavy-based saucepan over medium–low heat. Cook, stirring occasionally, for 6–8 minutes until the leek begins to soften. Stir through the sobrassada and black pudding and cook for 3 minutes, then add the grated tomato and cook for 6–8 minutes, until the tomato has reduced and darkened in colour.
  2. Increase the heat to medium, then pour in the stock and add the pig’s trotter and broad beans. Bring to a simmer and cook, semi-covered, for 50–60 minutes, until reduced.
  3. Add the pork spare ribs and poach for 15 minutes or until cooked through. Remove the spare ribs from the pan and cut into even chunks. Return the ribs to the pan, add the fideo pasta and marjoram or oregano and simmer for 10–12 minutes, until the pasta is cooked through.
  4. Season to taste with salt and plenty of pepper and serve it up with some crusty bread and a drizzle of oil.


Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99