The Method (The "Grandma" Way)

Watch min 11:44: How to make a proper Pipeo

1. The Fry Up:
   Get your pot hot. Pour in a generous pool of Pedro Suave. Fry the almonds, the whole garlic cloves, and the slice of bread until they are golden brown. Fish them out and put them in a mortar (or a blender if you’re lazy).
2. The Base:
   In the same flavored oil, fry your chopped onion until soft. Add the potatoes, peas, and broad beans. Stir them around to coat them in the fat.
3. The "Salad":
   Add the chopped lettuce. Yes, it looks weird. Yes, it takes up the whole pot. Just wait. Add water just to cover the veggies. Simmer for 20 minutes.
4. The Magic (The Majaíllo):
   While it boils, smash your fried almonds, garlic, and bread with a teaspoon of cumin, a teaspoon of paprika, and a pinch of salt. Mash it into a paste. (Add a splash of water/vinegar if it’s too dry).
5. The Finish:
   Stir the paste into the stew. Watch the broth turn thick and creamy. Let it bubble for another 5 minutes.
6. The Serving:
   Ladle it into a bowl. It should be thick, not watery.
   Now, for the final touch: A zigzag of Pedro Intenso right on top. The heat of the stew will release the grassy aroma of the oil.

The Verdict
It’s sweet from the peas, nutty from the almonds, and creamy from the oil. It proves that in the Sierra de las Nieves, they don't waste anything—not even the lettuce.

¡Buen provecho!