Balearic · Spanish · Ibizan
Sofrit Pagès
Ibizan meat and potato feast
An Ibizan festive dish of lamb, chicken, sausages and potatoes cooked with garlic and warm spices.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Balearic and Spanish and Ibizan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Sofrit Pagès
Ingredients
Main
Method
- 1
Brown lamb and chicken in olive oil, then add garlic, bay, paprika and saffron.
- 2
Add water and simmer until the meats are nearly tender.
- 3
Fry or brown potatoes separately, then add with sobrasada and butifarra.
- 4
Cook until potatoes are tender and the sauce clings richly to everything.
Sofrit pagès is an Ibizan celebratory meat-and-potato dish traditionally bringing together several meats and local sausages.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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