½ stewing hen
1 kg. veal leg bones
2 kg. veal knee bones
½ kg. white Iberico bacon, desalted
½ kg. shank of beef
½ kg. belly of veal
2 carrots
1 onion
100 gr. chickpeas
1 leek
1 loin fillet of Guadalquivir sturgeon
½ curly cabbage
Pandanus leaves
Smoked pimentón
2 cloves garlic
Picual extra virgin olive oil


Place the stewing hen in a pot of cold water with the bones, bacon, shank and belly of veal, carrots, onion, soaked chickpeas and leek, and bring to the boil. As soon as the water boils, pour off and fill the pan again with cold water. Simmer for about 4 h., trying to ensure that the bacon remains rind side down to prevent it from tearing. When the bacon is well cooked, remove carefully and place in a recipient with some of the cooking stock and cover. Chill in the blast chiller. Transfer to a vacuum pack and freeze. Filter the bacon cooking liquid through a cloth filter, remove and fat and reduce to 1/4. Infuse the trimmings of the pandanus leaf in this stock, then strain and beat the stock with olive oil until the texture is similar to that of a pilpil sauce.

Cut the cabbage into 2x2cm dice. Cook in boiling salted water, drain and set aside. Fry 2 garlic cloves in oil, add a little pimentón and immediately add the cabbage. Cover with the bacon cooking liquid, and cover the pan. Simmer for at least 1 h. Uncover and reduce the stock lightly until the cabbage is sticky and almost falling apart. Season with salt.

Cut the sturgeon into 400 gr. portions, and season with salt and black pepper. Brown on the griddle for a few seconds. Cut the bacon into very thin slices and use these to wrap the sturgeon pieces. Then wrap with pandanus leaves and bake for 12 min. in the oven at 230ºC. Remove and serve.


Unwrap the pandanus parcels and serve half a piece of sturgeon to each person. Accompany with the cabbage and the sauce.