Cocido Madrileño - Madrid "Cocido"(meat, potato and chickpea stew)

Ingredients

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.

Mountain stew - Cocido Montañes

Ingredients

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.


Potato omelette - Tortilla de Patata

Ingredients

Ingredients for 4 people: 4 medium potatoes 4 or 5 eggs 1 medium onion ¼ l of olive oil Salt

Preparation

Peel, wash and dry the potatoes.Cut in thin slices and place in a deep pan with olive oil at medium heat so that they cook slowly. Add the finely chopped onion. Fry slowly with the potatoes until they are soft and beginning to brown. It is best to stir using a skimming spoon to cut up the vegetables. After 10 minutes strain off the oil. Beat the eggs with a pinch of salt in an earthenware bowl. Add the potato and onion mix. Put the pan back on the heat with a little of the oil and add the egg and potato mix. Cover the pan and leave to cook on a low flame for 5 to 10 minutes until the bottom begins to brown. Turn the omelette upside down using a lid and then put it back in the pan on the other side so that it slowly sets. It should brown on both sides.

Presentation

Serve on a round plate or serving dish, hot or cold. If you want to use it for a picnic or cut it up you should use more potatoes so that it is thicker and easier to carry and cut. In this case, eat cold.

Paella

Ingredients

Ingredients for 10 people: 1 kg of rice 2 kg of chicken 1 kg of rabbit 300 g of tomatoes 500 g of green beans 250 g of Valencia beans 100 g of pepper (optional) 2 dozen snails from monte Vaquetas (optional) 3 dl of oil a few strands of saffron a sprig of rosemary (optional) 6 g of paprika salt 3.5 l of water


Preparation

Place the paella pan over a flame with the oil and when it is very hot, add the cubed chicken and rabbit .Fry the meat until it is lightly browned. Peel the tomatoes, remove the seeds, chop them up and then fry them on a low heat with the slices of pepper for 7 or 8 minutes. When the sauce is almost ready, add a pinch of salt, the meat and the paprika and fry it all again without burning.Add water to cover the sauce and meat and leave to cook.Cooking time depends on the texture of the meat.If the chicken and rabbit are free range, allow 30 to 35 minutes. Ten minutes before the calculated cooking time for the meat is up, add the green beans and the Valencia beans; in this way, they will be just right to eat.You can also add the snails, having previously cleaned them. At the end of the cooking time, add more hot water and allow to boil for a further 3 or 4 minutes. Add the strands of saffron and the sprig of rosemary, add salt to taste and continue to boil for a further 5 minutes. Then gradually add the rice and leave to cook for a further 5 or 6 minutes on a high flame, slowly lowering the flame. Once the dish is ready, leave it to stand for a few minutes so that the rice absorbs the sauce.


Presentation

Serve in the paella pan leaving it to stand for 5 or 6 minutes.

Nutritional information

Energy - Average

Cholesterol - Alto

Saturated Fatty Acids - Low

Carbohydrates - Low

Proteins - Low

Folic Acid - Low