Pies De Cerdo Con Gambas by Miquelisimo

Ingredients

• 1 kg cooked chickpeas, with 250 ml reserved cooking liquid
• 4 boiled pork feet, split if needed
• 16 large shrimp, peeled and deveined
• 1 small sepia (optional), cleaned and cut into pieces
• 1 medium onion, finely chopped
• 3 ripe tomatoes, grated or finely chopped
• 4 garlic cloves, minced
• 2 tbsp chopped parsley
• 3 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 carquiñolis, broken into pieces
• 40 g pine nuts
• 20 g almonds
• 20 g hazelnuts
• 1 oz (about 28 g) dark chocolate
• 60 ml water or reserved broth, as needed

Instructions

1. Heat the olive oil in a wide cazuela over medium heat, then sauté the onion, garlic, and parsley for 5 minutes until softened.
2. Add the tomatoes and cook 10-15 minutes, stirring often, until the sofrito is dark, thick, and reduced.
3. Stir in the pork feet and chickpeas, then add enough reserved chickpea liquid to barely cover; simmer gently for 15 minutes.
4. Meanwhile, make the picada in a mortar or small processor with the carquiñolis, pine nuts, almonds, hazelnuts, and dark chocolate until coarse.
5. Loosen the picada with 2-4 tablespoons of hot broth, then stir it into the cazuela and simmer 5 minutes until the sauce thickens.
6. Add the shrimp and optional sepia, then cook 3-4 minutes more until the shrimp turn pink and just opaque.
7. Taste and adjust with salt and pepper, then serve hot with plenty of sauce.