It is one of the most successful dishes in the restaurants managed by the two Asturian brothers, Esther and Nacho Manzano. They serve it stewed with potatoes and rice, both in Casa Marcial, in La Salgar, and in the premises of Gloria, in Oviedo and Gijón, in the Narbasu hotel, in Cereceda, and in Nastura, in Oviedo. They also send it to prepare at home.

Ingredients

For four people

For the pitu de caleya

  • 1 pitu of caleya of 3.5 to 4 kg
  • 1 kg. medium onions
  • 50 gr. garlic
  • 150 gr. green peppers
  • 600 gr. very dry white wine
  • A glass of brandy
  • 450 gr. soft virgin olive oil
  • 40 gr. salt
  • 100 gr. brandy
  • 1/2 liter of water
  • 6 sprigs fresh parsley

For the broth

  • 4 Pitu necks
  • 4 Pitu housings
  • 5 liters of water
  • 1 medium carrot
  • 1 medium fresh leek
  • 2 garlic cloves
  • 1 bunch of fresh parsley
  • 6 gr. salt
  • 200 gr. of the pulp that we have reserved from the stewed sauce of the pitu
  • 50 gr. olive oil

For rice

  • 150 grams of bomba rice from the Ebro Delta area
  • 40 gr. pitu sauce
  • 500 ml. pitu broth
  • 18 gr. pitu fat
  • 0,5 gr. saffron
  • 1 piquillo pepper

Instructions