For one week life in Seville revolves around this fiesta. The music, food, dancing and general joy create a very special atmosphere.
From Apr 20, 2010 to Apr 25, 2010
The April Fair is one of the most international and popular of Seville’s fiestas. It was created in 1847 as a cattle fair, and over time the festive atmosphere that had grown up around the occasion took over the business aspect, and it became a permanent fixture in Seville’s social calendar. For a week more than a thousand “casetas” or tents installed in the fairground area become the second home of the city’s inhabitants, a place where people come together to have fun and share experiences until the early hours of the morning.
The fiesta officially begins at midnight on Monday with the “lighting test”, the illumination of the thousands of multi-coloured light bulbs in the fairground and adorning the main gateway, which is almost 50 metres high and has a different motif every year. Once inside the gate you come to the “casetas”, and it is here where you really experience the fair. These tents belong to groups of friends and associates, and are a family space where acquaintances, relations and guests are welcomed in and plied with delicious food and wine; there is singing, good conversation and of course, "sevillanas", the local version of flamenco dancing. The lively and festive atmosphere spills over into the area outside the tents: people usually dance in the street, and the friendly personality of the Sevillian people will entice passers-by into the celebration. You should bear in mind that most of the stalls are privately owned and can be entered only by invitation from the members or their friends. There are however public tents which are open to all. The information office at the entrance to the fair will tell you which they are.
Photo: La voz de Utrera
Throughout the fair, people wear typical Andalusian dress: the men wear the typical outfit of the farmworker, and the women wear flamenco or gypsy dresses. By day the fair is filled with horsewomen, riders and richly festooned carriages. This is what is known as the horse and carriage parade, in which you can take part by renting a buggy with a driver from the regular service. Next to the fairground is the Calle del Infierno (Hell’s Street), a lively recreational area with a host of attractions for children and adults, and stands selling cold drinks and snacks. Another vital component is the bullfight: every afternoon people crowd into the Plaza de la Maestranza bullring to see the day’s bullfight (tickets and passes can be bought in advance by telephone or on the Maestranza bullring’s own website). And after a week of merrymaking there is a spectacular fireworks display at midnight on Sunday to send off the April Fair for another year.
This Spanish spice, once hard to find, is rapidly becoming a kitchen staple.
Photo: kostika, Flickr Think regular paprika after a night at the campfire. Made from peppers that are smoked over wood, this condiment lends haunting smokiness to anything it touches. Add some to your next deviled egg recipe; use it to replace the smokiness of bacon or pancetta in a fish chowder; or add to a spice rub to lavish on grilled chicken, beef or fish. You can find smoked paprika in most supermarkets.
Ingredients for 4 people: 1 octopus of about 2kg 1 onion 2dl of olive oil 2l of water 1 spoonful of sweet paprika 1 spoonful of hot paprika coarse salt
Preparation
Clean the octopus, remove the ink sac, the beak it has between the tentacles and empty the head. Beat it with a mallet and wash it in plenty of water. Put the octopus into a tall pan with boiling water and the onion, then take it out, with the help of a skewer, three times, just to scald it. Put it back in and continue cooking until it is tender. The time depends on the quality of the octopus. Take it out of the water with the skewer carefully so the skin does not disintegrate. Dry and cut the octopus with scissors into 2 or 3 centimetre pieces. Put the hot octopus on to wooden plates. Season with salt and sprinkle with the two kinds of paprika and the olive oil.
Ingredients for 4 people: 250 g of chickpeas, 300 g of beef black pudding, ¼ of chicken, 100 g of streaky bacon, 100 g of black pudding with onion, 100 g of spicy sausage, 50 g of cured ham end, 4 marrow bones around 5 cm, long 1 kg of cabbage, 4 medium potatoes, 2 carrots, 1 onion, 1 turnip, 1 clove of garlic, olive oil for browning, 100 g of stick noodles for the soup Salt. For the mix: 2 eggs, 75 g of breadcrumbs 2 cloves of garlic, 2 tsp of finely-chopped parsley, olive oil, salt.
Preparation
Soak the chickpeas overnight in warm water with a little salt. Next day, remove and drain them. Place the meat, bacon, washed bones and the ham in a wide-based earthenware dish, and cover with around 4 litres of water. Put the dish on the flame and when it comes to the boil, any scum will rise to the surface. Remove it with a spoon for skimming and add the chickpeas. When it reaches boiling point again, add the carrot, onion and the turnip. Cook on a low flame for three hours or more, until the chickpeas are tender. Twenty minutes before the end, add the peeled and halved potatoes.Add salt to taste. At the same time, cook the finely chopped cabbage in another pot for half an hour. Drain and gently fry it with the garlic. Cook the spicy sausage and the black pudding in a separate pan so that they do not stain the broth. Mix: Beat the eggs and mix them together with the breadcrumbs, very finely-chopped garlic, parsley and a little salt. With two spoons, form kind of squashed croquette shapes and fry them in plenty of very hot oil. It is not necessary to add flour or coat them in egg as the mix will hold without breaking. When the cocido is about to be served, add them to the broth and bring to the boil.
Presentation
Madrid cocido is said to be eaten in three stages. First, the soup is served with the noodles (which have to be cooked in the broth for 5 minutes). Then come the chickpeas in a serving dish with the vegetables: the sautéed cabbage, the carrot and the turnip in slices (around 2 cm).Add the onion to the broth to give it flavour, but then remove it. It is also accompanied by the mix and, in a gravy boat, peeled, chopped and fried tomato. The third stage consists of the pieces of meat, pork, bacon and the marrow bones. The marrow spread on toast is delicious.
The Alhambra is a beautiful complex of buildings and gardens. Its leafy tree-lined walkways provide pleasant shade and coolness, enhanced by the abundance of water that flows in its streams.
It was the largest political and aristocratic centre of the Moslem West. The Palace premises are made up of beautiful rectangular courtyards and numerous fountains, as well as the Nasrid buildings that served as living quarters for the monarchs and their servants. The oldest building is the Alcazaba (citadel). One of the most important structures is the La Vela tower, which offers one of the loveliest views of the Alhambra. The courtyard of the Lions with its fountains is one of the most beautiful in the compound.
Practical infoConstruction: Palace Origin: 9th century Artistic period: Arab Historic period: 14th century
Useful informationCombined visit to the Alhambra and the Generalife. Day visits: 1 March to 31 October, daily: 8:30am-8pm. 1 November to 28 February, daily: 8:30am-6pm. Night visits: 1 March to 31 October, Tuesday-Saturday: 9:30-11:30pm. 1 November to 28 February, Fridays and Saturdays: 7:30-9:30pm. Gardens: 1 March to 31 October: 8:30am-8pm. 1 November to 28 February: 8:30am-6pm. Closed: 1, 2 and 6 January, 1 May and 24, 25 and 31 December.
Everything in this building is curved and undulating. Its originality and the techniques used in its construction are surprising throughout.
This is one of the best-known works of the architect Gaudí, and is one of the symbols of Barcelona. It was built between 1906 and 1912, and consists of a succession of stone walls on the outside, while the interior has two painted courtyards, columns and a range of rooms. There are large windows and iron balconies set into the undulating façade. On the roof, meanwhile, there are chimneys and sculptures which are works of art in themselves, as well as a splendid view of the Paseo de Gràcia avenue. The building has been declared a World Heritage, and is the pinnacle of Modernist techniques and tendencies.
Practical infoConstruction: Residence Artistic period: Modernism Historic period: 20th Century
There are different ways of doing the Way of Saint James: on foot, by bike, on horseback… However you choose to travel, you'll be able to discover all the cultural and natural riches Spain has to offer. Select your favourite mode of transport and enjoy this experience in the way you like most. Below are some recommendations to make your journey more comfortable.
If you're travelling on foot…- A rucksack is essential. One with a 40-litre capacity, the anatomical kind, is enough. A hip-belt is a good idea so the weight is more comfortable to carry. It should also have compartments and side pockets so you don't have to take everything out when you're looking for something.
- As for weight, the overriding rule is “less is more”. Your rucksack should never weigh more than 7 kilos, or 10% of your weight. Remember how many footsteps and how many kilometres you're going to have to carry it on your back until you reach Santiago de Compostela. Don't succumb to the temptation to take things "just in case", as you'll find supermarkets, chemists, and a whole range of shops all along the route where you can pick up everything you need.
- A sleeping bag, rain cape and mat are essential equipment. Don't forget your personal documents (ID card, passport or any other identifying document, and your medical card) and a basic first-aid kit. Remember to take a water bottle, and in addition to your sponge bag, a towel, soap powder for washing clothes, and clothes pegs.
- Footwear is another key feature. It's best to use water-resistant mountain boots which adapt well to the shape of your foot (you should use half a size larger that your normal shoe size), well broken-in if possible. If they're new, try to get in some training with them at home before setting out.
- Wear cotton socks always dry and put them on carefully to avoid chafing and blisters. A good way to prevent this is to put Vaseline on your feet. Take a pair of flip-flops for the shower and to give your feet a bit of a rest at the end of each stage.
If you're travelling by bike…- Bear in mind that there are sections and stages with variants for anyone doing the Way by bike. Some of these follow the main roads. They are usually well signposted, although you'll also find them described in specific guides.
- If you can choose, the best thing is a mountain bike. Before setting out, it's a good idea to do a bit of training, as it's not at all the same thing pedalling along while carrying saddle bags with all your luggage, as without them.
- Don't forget to give your bike a tune-up, and make sure to check particularly the brakes, gears and wheels. A helmet, cycling gear, waterproof, gloves and suitable footwear are essential equipment. And remember to pack a puncture kit and some tools for any possible breakdowns.
- If you're sleeping in pilgrims' hostels, head for the ones with the greatest capacity, as until 8 pm pilgrims travelling on foot have priority.
- Once in Santiago de Compostela, there's a Left Luggage service for rucksacks and bikes at the Pilgrims' Office (Rúa do Vilar).
If you're travelling on horseback…- Doing the Way on horseback requires more preparation. As well as getting your horse used to carrying loads, you'll also need to take the animal to the vet for its vaccinations, and to take out some insurance.
- It's a good idea to reserve places for your horse to stay overnight and to prepare the sacks of feed it'll need along the route.
- The local police need to be given several days' advance notice if you're entering Santiago de Compostela on horseback (tel. 092), so they can tell you what time to come and the route you have to take. They'll also issue a permit allowing you to enter the Plaza del Obradoiro square, and to stay in front of the Cathedral for a limited period of time.
Accommodation on the Way
You'll find a whole range of different kinds of accommodation to choose from all along the route, according to your needs and preferences: pilgrims' hostels, rural lodgings, hotels, Parador hotels, guesthouses, campsites…
• Pilgrims' hostels
- There are public hostels which are free, and others where you're required to pay a small donation to cover the costs of cleaning and maintenance. There are also private hostels which cost a little more. The public hostels are usually the first to fill up.
- At times when the Way is very busy, for example in the summer months and in Jacobean years, other spaces such as sports centres, churches etc. are sometimes called into service to accommodate pilgrims overnight if everything is full.
- Places in hostels can't be reserved; they're allotted to pilgrims strictly on a first-come, first-serve basis. Foot pilgrims have priority, then those on horseback and then cyclists.
- You can only spend one night in each hostel, except in the case of illness. They usually open at midday, and after 9 or 10 in the evening there is a "rule of silence", when no noise is permitted so people can get some rest. In the morning you have to be out by 8 or 9 to allow time for the staff prepare to receive the day's pilgrims. In some hostels, breakfast is included.
• Other accommodation
- All along the route, you'll find a range of different possibilities in the various towns and villages you pass through. You can choose from the family-style welcome you'll find in the rural lodges, to the charm of sleeping in genuine restored historic buildings, as is the case of the Parador hotels in León and Santiago de Compostela.
- This is the best option when you feel like staying on for a few days to explore a particular spot that has caught your attention, when you want to enjoy one of the local festivities, or simply to make a stop on your route.
- It's also a good idea to choose an option other than the pilgrims' hostels if you're travelling with a support car or with a large group.
Other things you need to know…
• Stages
- The established stages for foot pilgrims generally consist of stretches of between 20 and 30 kilometres a day; and between 60 and 70 kilometres for cyclists. However, everyone can plan their route according to their age, pace or physical condition, making the stages longer or shorter as they wish.
• Signposting
- Always follow the yellow arrows. Keep your eyes open, as you'll find them all in a variety of places: on walls, on the ground, on trees, stones, posts, etc… If you ever get lost or can't make out which way to go, just ask. There will always be someone happy to point you in the right direction.
• Food
- It's a good idea to start the day with a hearty breakfast. Sweets or dried fruit and nuts are ideal for a quick energy fix along the route. Remember to drink lots of water while on the road, even if you don't feel thirsty. You'll find plenty of drinking fountains along the way where you can fill your water bottle or flask.
- And for lunch and dinner, there are all kinds of restaurants, cafés and bars where you can get your strength up again, as well as sampling the typical gastronomy of each area. Some places also offer a “pilgrim's menu ” at a reasonable price.
• Clothing
- Dress according to the time of year. From spring to autumn is a good time to do the Way, always bearing in mind that July and August are the hottest months, and the time when you're likely to find the most people.
- Make sure you take comfortable clothing which breathes. Take a sweater or something warm for the nights, and a hat and some sun cream to protect yourself from the sun.
• "Passport"
- You show your "passport" (or "credencial") when you stay in the pilgrim's hostels. You can acquire it in the hostel where you start out on the Way; or else at the associations of Friends of the Way (Amigos del Camino) before you start your journey.
- The "passport" is not the same as the “Compostela”: this is granted to pilgrims who are travelling for religious or spiritual reasons and who have done at least the last 100 kilometres to Santiago on foot or on horseback, or the last 200 kilometres by bike, as a general rule.
In the south of Andalusia you will find the Marco de Jerez region, an area with a deep-rooted wine producing tradition and a great deal to offer for tourism. If you visit you will be able to sample the rich variety of its wines. From the driest ones like Fino sherry, to naturally sweet wines like Muscatel and full-bodied liqueur wines such as Manzanilla sherry. The surrounding countryside, the region's culture, its gastronomy, and facilities available for business meetings, rest and relaxation, complete the incentives to visit.
Wine Towns
Jerez, El Puerto de Santa María, Sanlúcar de Barrameda, Rota and Chiclana are some of the most noteworthy towns on this route. They boast more than 3,200 hours of sunshine per year. This, combined with the influence of the Atlantic Ocean, the properties of the soil and the region's characteristic winds guarantee perfect ripening of the grapes through to the moment of the harvest. These are charming towns with long-standing traditions, as can be seen in the equestrian art of Jerez and at the bullrings of El Puerto de Santa María, Jerez and Sanlúcar.
What will I find in the region?
- Traditional Fiestas such as Easter Week in Seville, original celebrations like Carnival in Cadiz, or others where horses play the lead role, such as the Jerez Horse Fair and the Horse Races on the beach at Sanlúcar.
- Business centres where you can hold meetings with the best facilities.
- First rate golf courses where you can relax while you play sport.
- Stunning protected nature areas such as the Doñana National Park and the Los Alcornocales Nature Reserve.
- Delicious gastronomy with typical dishes like fried fish.
What are the wines like?
Dry, naturally sweet, and full-bodied liqueur wines. These are the wines you will find in Jerez. Some, including Fino and Oloroso sherries, are very dry on account of a complete fermentation of the must. The natural sweet wines are produced letting the grapes over-ripen. Here, special mention should be made of Pedro Ximénez and Muscatel wines. Manzanilla-Sanlúcar de Barrameda sherry has its own Designation of Origin. It is a full-bodied wine, dry at the outset and sweet on the palate.
How to get there
The Marco de Jerez region is at a strategic point in Andalusia, southern Spain. You can get direct flights to Jerez international airport, and there is easy access by road from the airports in Seville and Malaga (A-4 from Seville and A-7 from Malaga). You can also get to Jerez, El Puerto de Santa María, Puerto Real and Lebrija by train. Furthermore, some of the towns on the route have marinas offering wonderful boat trips in the Bay of Cadiz, such as the "Vaporcito de El Puerto de Santa María".
- If you need more information, enquire at any of the tourist offices.
Association of Wine and Brandy Routes of the Marco de Jerez Region
One part of the famous Rioja wines are produced in this region of northern Spain, called Rioja Alavesa. Its geographical location, between the Ebro River and the Cantabria Mountains, give this region a privileged microclimate for vine cultivation. The care and dedication of local people also play an important role in the quality of these prestigious wines. They have combined traditional production processes with new technologies. This means that on the Rioja Alavesa Wine Route you can sample everything from vintages aged in medieval caves through to wines produced in the most avant-garde installations.
Wine towns
Samaniego, Laguardia, Elciego and Labastida are some of the towns that figure on the route. These towns have traditional links with wine culture, and they still conserve all the charm of old medieval villages set between vineyards. They are home to more than fifty establishments where you can sample one of the most internationally prestigious Spanish wines. You can even sleep amongst vineyards, staying in old wineries, hotels and historic buildings. Use the map on this page to see all the destinations that form part of the Rioja Alavesa Wine Route.
What will I find in the region?
- Along with medieval wineries, you will also find avant-garde art in the form of installations designed by the most famous architects: the Ysios Winery, by Santiago Calatrava; the City of Wine complex, by Frank O. Gehry for the Marqués de Riscal Winery; and the Baigorri Winery, by Iñaki Aspiazu Iza, are a few examples. -The Wine Museum in Laguardia will show you all about wine-related rituals and history in the most enjoyable manner.
-Vinotherapy treatments in Elciego.
-Internationally renowned cuisine: the gastronomy of the Basque Country.
-Important cultural heritage, with the outstanding old town and monuments of Laguardia. Here you will find everything from Romanesque shrines and stately houses, through to archaeological sites such as the La Hoya Settlement and the prehistoric dolmens of Elvillar and Leza.
-Excursions to countryside areas such as the Dueñas Pine Forest in Labraza and the Urbasa Nature Reserve, close to Kripan, where you can get in touch with nature.
What are the wines like?
The most characteristic Rioja Alavesa wine is red. Most production is carried out from Tempranillo grapes. The wines have a lively, brilliant colour, a fine yet intense bouquet and a fruity flavour, velvety and warm on the palate. The result is a balanced wine that you will want to try again.
How to get there
The Rioja Alavesa Wine Route is in the Basque Country, in the south of the province of Álava, alongside the Region of La Rioja. The capital of the region is Laguardia, 45 kilometres from the city of Vitoria-Gasteiz and 18 kilometres from Logroño. Vitoria and Bilbao international airports offer easy access. There are also excellent road communications: from Madrid, access is on the A-1 motorway (362 kilometres), and from Barcelona on the A-68 motorway (502 kilometres).
- If you need more information, enquire at any of the tourist offices.
Asociación para la Promoción del Turismo y la Economía Ruta del Vino de Rioja Alavesa
Edificio Central Of. 4, Parque Tecnológico de Álava
The Hotel Aire de Bardenas is a four star hotel with 22 rooms including four deluxe suites, piercing alongside the Bardenas Reales National Park and Biosphere Reserve in Tudela, Spain.
The restaurant invites you to sit and enjoy authentic savory dishes in the middle of nature. The chefs cultivate the same products served to your table. Vegetarians will find themselves in paradise with the vegetables from the Ribera of Navarre, their speciality.
Each room combines comfort and well being with simplicity and naturalness. Some of the rooms include a private patio with an exterior bathtub.
Aire de Bardenas is considered a masterpiece of architecture for its cutting-edge design has resulted in a spectacular building aesthetic that combines simplicity, non-traditional materials and maximum comfort in the midst of a wheat field, leading to a new concept of accommodation.
Lying in the heart of the Chueca District, this totally renovated rationalist-style building is located in one of the city centre’s brightest squares, the Plaza de Vázquez de Mella at number 12, just at the periphery of Madrid’s Gran Vía avenue, between the streets Fuencarral and Barquillo. Indeed, this is the ideal spot for urbanites with a passion for art, gastronomy and entertainment, thanks to its proximity to the city’s most important museums, including the Prado, the Thyssen Bornemisza and the Reina Sofía, as well as the historic centre’s famous restaurants and Madrid’s top theatres and cinemas.
SERVICES
Breakfast buffet included, served until 12:00 am / Room service / Safe / Minibar / Laundry and dry cleaning service / Individual heating and air conditioning / Free Wi-Fi Internet access / Conference room rental / Rooms adapted for the disabled / Reception open 24 hours / Reservations for restaurants, car rentals, taxi to the airport or any other destination, outings, etc. / Airline, train, bus ticket bookings / Wake up service
DECORATION
Tomás Alía’s genius truly reveals itself in the new Room Mate Oscar, where trendy, avant-garde spaces bring together light, curves, colours, large-format images, graffiti and more. Settings that are sure to leave nobody indifferent.
ÓSCAR RECOMMENDS
Shopping along the streets Fuencarral and Hortaleza /A stroll along Gran Vía, Plaza de Cibeles and Puerta de Alcalá / Paying a visit to the Círculo de Bellas Artes (fine arts cultural centre) / Taking in a musical at Madrid’s Gran Vía Theatre / Going out for drinks or coffee at any of the countless bars and cafés in the Chueca District / Visiting Madrid’s three most important museums: the Prado, the Thyssen Bornemisza and the Reina Sofia.
HOW TO GET THERE FROM THE AIRPORT
From the Barajas Airport, you may take a taxi or opt for the tube (Metro). If taking the Metro, take Line 8 (the pink line, towards Mar de Cristal) to the Nuevos Ministerios stop. There, you will connect with Line 6 (the grey line, towards Moncloa), and get off at the Cuatro Caminos stop. Finally, take Line 1 (the blue line towards Valdecarros) until you come to the Gran Vía stop.
GETTING AROUND THE CITY ON PUBLIC TRANSPORT
Bus lines: Lines 10, 151 and 12 all stop at the Plaza de Sol. Lines 5 and 120 will leave you in the Plaza de Antón Martín, just 5 minutes away from the hotel. The closest Metro stops are Line 1 (blue line) and Line 5 (green line). Be sure to get off at the Gran Vía stop.
56 rooms: Standard, Executive, Attic, Attic with terrace
LOCATION
Located in the Eixample District, surrounded by Art Nouveau architectural masterpieces, in one of the finest residential areas of Barcelona. You will have no other choice but to give in to the temptation of the city’s exclusive shops, which sit alongside impressive art galleries, sophisticated restaurants and a pleasant culture of cafés with terraces… not to mention its pulsating nightlife in internationally famous bars.
SERVICES
Buffet breakfast included until 12 noon / Safe / Minibar / Own parking space / Laundry and dry cleaning / Heated room / Free WiFi Internet access / IDD (international direct dial) telephone / Internet corner / Specially adapted rooms for disabled guests / Personalized, friendly service / Daily press / 24-hour reception / Restaurant reservations, car rentals, pick-up from or to airport or any other destination, day trips, etc. / Airline, train, bus ticket reservations.
DECORATION
Everything oozes creative freedom in the surprising façade of the Nadal Moneo architecture studio. As you enter, you’ll find yourself submerged in a futuristic world, led by the hand of renowned decorator Tomás Alía, where organic shapes bathe in light that seems to carry you off to the corners of distant galaxies.
EMMA RECOMMENDS
Go shopping at the trendiest shops on passeig de Gràcia / Relax at some of the terrace bars on Rambla de Catalunya / Get to know (and love!) the Gaudí “modernist route” / Stroll in any direction through the narrow streets of the Barri Gòtic / Have a good paella in the fishermen’s district of La Barceloneta and take a walk on the promenade along the Mediterranean SeA / Try a night on the town in the Raval district or the Eixample / Visit the Picasso museum, the Contemporary Art museum or the Science museum / Take in a panoramic view of the city from some of its hills, such as Montjuïc or Tibidabo / Enjoy the colourful visual and musical spectacle of the Magic Fountain of Montjuïc.
Now that El Bulli, the world's most famous restaurant is closing, chef Ferran Adria can concentrate on other projects, like teaching a class at America's most famous college, Harvard University.
This fall Adria is teaming up with his old friend, Jose Andres to teach a 13-week 'culinary physics' course at Harvard. Andres runs several D.C. based restaurants and is often credited with introducing traditional Spanish cuisine to the U.S.
Other chefs will be joining them including Blue Hill's Dan Barber and Spanish compatriot Joan Roca (who has snagged his own Michelin star).
The course is not a typical cooking: the chefs will be instructing students on the abc's of physics and then moving onto demonstrations on how to make the emulsions and foams that are Adria's trademark.
Andres told Slashfood that "Harvard is a world-class university and when Harvard does something, other institutions around the world take notice. This is something completely new and I think you will see other universities starting similar programs."
Ingredients for 6 people: 400 g of haricot beans 300 g of marinated ribs 100 g of streaky bacon 100 g of bacon 100 g of spicy sausage 100 g of black pudding 1 kg of cabbage 100 g of pig's ear, 1 potato, 1 onion, 1 clove of garlic Sweet paprika, Olive oil for browning, Salt
Preparation
Leave the beans to soak overnight. Put water on to heat in a cooking pot, when it comes to boil, add the beans and simmer, along with the bacon for 45 or 50 minutes over low heat. As they cook, add water when necessary and let the broth thicken.Add the rib and the pig's ear half-way through cooking, bake for 30 minutes over low heat. Boil the cabbage separately and add the streaky bacon, potato, black pudding and the spicy sausage. Continue cooking for 15 to 20 minutes until everything is tender and be linked. Prepare a sauce with the finely-chopped onion, garlic and the sweet paprika and add salt if necessary.
Presentation
Pour the sauce on the cabbage. Serve the beans piping hot with the cabbage, the spicy sausage and the black pudding.
Practical infoConstruction: Palace
