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Veal with Broad Beans and Chestnuts

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Preparation Time
30 mins
Cooking Time
25 mins


  1. Cut the veal into cubes, and season with garlic and bay leaves. Drizzle with white wine and marinate for 2 hours in the refrigerator.

  2. In a frying pan, with heated oil, brown the chopped onion. Add the meat and the chorizo ??to the slices and let it fry.

  3. Add the broth and bring to a boil. Add the carrots and peppers to pieces, broad beans and chestnuts. Season with salt, pepper and cook for 25 minutes over low heat.

  4. Add the rice (washed and drained), stir and cook.

  5. Place on a platter and serve.