Mallorcan pasta stew for the grape harvest

Ingredients for 4 servings:

• 500 g pasta (fideas finas, Mallorcan vermicelli)
• 1 liter chicken broth
• 150 g pork fillet(s)
• 100 g squid(s) (ready to cook)
• 4 small chicken legs
• 1 onion(s)
• 2 cloves garlic
• 150 g mushrooms, Mallorcan, alternatively champignons
• 3 artichokes
• 150 g beans, green, broad
• ½ bunch parsley
• 1 jar white wine
• 4 tbsp oil (olive oil)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Fideaua

Clean, wash, and quarter the artichokes. Clean and finely chop the mushrooms. Wash the beans and cut them into pieces about 4 cm long. Wash and chop the parsley. Wash the bell peppers, halve them, deseed them, and grill them until the skin blisters and turns black, then remove the skin and dice them. Peel the onions and garlic, finely dice the garlic, and roughly dice the onion. Heat the olive oil in a pan and fry the onion, garlic, and bell pepper. Dice the squid and pork fillet and add them to the pan along with the chicken thighs and fry until golden brown. Then add the white wine and gradually add the artichoke quarters, mushrooms, and beans. Bring everything to a boil. Season with salt, pepper, and parsley. Pour in the stock and simmer for about 5 minutes. Reduce the heat and add the pasta. Stir with a wooden spoon until the pasta floats freely in the stock. Cook for about 10 minutes, until the liquid is almost absorbed. Transfer everything to an ovenproof dish and bake in a preheated oven at 180 degrees Celsius for about 10 minutes.