The Sofrit Pagés is prepared with chicken, pork and lamb, sobrasada, butifarra, potatoes, garlic, onion, bay leaf, parsley, lard, oil, peppers and salt.

First, a broth is prepared with the meat. In another pot, the sobrasada, the butifarra, the garlic, the parsley and the potatoes are slightly fried. Then add the boiled meat and a few glasses of broth. It is seasoned with salt, pepper and saffron, and then boiled on a small flame until hardly any broth is left. With the remaining broth, a delicious soup can be prepared as a starter.

The secret of this recipe are high quality ingredients, local products that make this dish a treat that captures every palate, even the most demanding.