Wash and thoroughly clean the pig’s feet. Place in water and vinegar for a few hours. In a pot with pepper grains, guindilla, onion cut into wedges and chopped carrots, add the pig’s feet and cover with water.
Place over the heat and every so often remove the foam. Once the pig’s feet are cooked and tender, add salt.
For the sauce:
Lightly fry onion in julienne, parsley, garlic, cubes of cured ham and fresh chorizo in olive oil. Once all the ingredients are cooked, add the diced almond and a little white wine.
Remove some of the broth from the pig’s feet and add the sauce. Bring all to the boil and serve.
To assembly: if the feet are left in the sauce for a day, the flavors will be more concentrated and the final result will be tastier. The broth used to make the dish may be reused various times to make everything more flavorful.
Miguela Fidalgo Pablo
Miguela Fidalgo is the third generation of a family dedicated to hospitality in the province of Teruel. Her grandparents were innkeepers in Burbuaguena, a small village. Her parents opened an inn in Calamocha, a nearby town, and a few years later they took a big step and built their own hotel. El Fidalgo is the result of the combined efforts of the family, a hotel that has adapted with the times. Miguela took over the running of the kitchen from her mother as well as inheriting a recipe book filled with the hearty flavors of Teruel.