Cocido Madrileño (Traditional Madrid Stew)

500 gr. chickpeas
1/2 kg. baby carrots
6 medium size potatoes
1/2 kg. of cow meat
1/4 of Hen
2 cow bones legs
1 chorizo
1 morcilla (black sausage)
1 piece of serrano ham bone
150 gr. bacon
2 handfuls of very thin noodles
2 litters of water
salt


Leave the chickpeas to soak the day before, in warm water with a tablespoon of salt and a pinch of bicarbonate. Will be important to change the water at least twice. 

After 15 - 20 hours drain the chickpeas and set aside. Place in a large pot with cold water: the meat, bones, bacon, ham and chicken with a pinch salt. High heat and when it starts to boil, take out the foam from top and add the drained chickpeas. When a boiling low heat to cook slowly. Season to taste.

The stew should be cooked about 3 hours, taking out the foam occasionally. An hour before the end of cooking, add the chorizo, carrots cutted in half lengthwise & peeled potatoes.

Potaje rociero

1 kg. / 2 cups chickpeas
2 tomatoes
2 red peppers
1 onion
1 head of garlic
2 bay leaves
3 carrots
1 tsp sweet paprika
2 chorizos
2 black sausages (morcillas)
250g pork meat
200 gr of bacon
2 - 3 slices of hard bread
Salt, olive oil & pepper 
cumin and nutmeg to taste



Leave the chickpeas to soak 24 hours in warm water with a pinch of salt. Change the water twice in that time. 

After 24 hours set the chickpeas in a pot with the peeled and chopped tomatoes. Then add the half of the head of garlic, unpeeled cloves of garlic. Following bay leaves, the sliced carrots, chorizo ​​and morcilla cutted in medium slices. Then we add the pork meat and the diced bacon, olive oil and sweet paprika. Pour water until covering all the ingredients and let it cook for about 60 minutes over low - medium heat. Add salt to taste.  

In a frying pan add the red peppers and onions diced. Lightly fry with olive oil, along with the other half of the head of garlic (peeled this time) Add diced hard bread after 5 minutes. 

Add cumin to taste and blend in a mixer with half a glass of water. Add to soup and let it cook. Once it is cooked add a a pinch of salt if need it, pepper and nutmeg to taste. Let it cool for 10 minutes and serve. 

Tortitas de brócoli y zanahoria (Broccoli and carrot pancakes)

125 gr. broccoli
125 gr. carrot
2 eggs
30 gr. aged grated cheese (Manchego is great)
1 tablespoon olive oil
parsley
salt & pepper




Preheat oven to 150 º.

Peel the carrots and grate. Prepare a pot of boiling water and cook the carrots for 5 minutes or until tender. Drain and set aside.

Wash and cut broccoli into small bunchs. Cook in boiling water for five minutes. Drain and chop coarsely. Place the broccoli and carrots in a bowl.

We wash, dry and chop the parsley and add it to the vegetables.

Crema de zanahoria (Cream of carrot soup)

6 carrots
1 onion
1 handful of rice
water
olive oil
salt

Peel and chop the onion. Fry in a pot with a little oil. Chop carrots and add them. Add the rice and season. Stir while frying for 1 minute.

Cover with water and cook. Mash with electric mixer and strain to make it a creamy smooth.

Pollo en pepitoria (Pepitoria Chicken)

1 chicken (chopped)
2 onions
1 carrot
1 green pepper
1 glass of white wine
2 cloves of garlic
8 almonds
3 slices of bread
olive oil & salt
black pepper
1 bay leaf
few strands of saffron
1 - 2 boiled eggs

Add salt and pepper to the chicken pieces and lightly fry in a saucepan with olive oil.

Chop the onions, garlic, carrot and green pepper, put them to fry over low heat in a saucepan with some olive oil and season. When they start to turn brown add the golden chicken, bay leaf, saffron strands, 1 glass of water and wine. Close the pan and cook for 50-60 minutes in low-medium heat.

Toro Bravo (Brave bull)

300 gr of bull or beef
3 onions
4 carrots
1 red pepper
2 ripe tomatoes
1 bay leaf
3 cloves of garlic
black pepper
nutmeg
1 liter of white wine
10 - 12 apples

Place in a saucepan cubed beef with a bit of olive oil and fry 2 minutes. Onions, carrots and tomatoes will go entire. Add also chopped red pepper in little peaces, a bay leaf, peeled and chopped garlic, white wine, a little bit of black pepper and nutmeg. Let cook in a low heat for 1 - 2 hours. Add some water if need it. 

After that time place the carrots, onions and tomatoes in a mixer and grind all. Add the mixture to the saucepan with the other ingredients. Keep cooking for 30 min. Once it is ready, is convenient to break the beef cubes in order to make an homogeneous sauce. 

Fabes con almejas (Beans with Clams)

1/2 kg. of white beans

1/2 kg. clam

1 tomato

1 spring onion

1 carrot

1 leek

1 bay leaf

4 cloves of garlic

extra virgin olive oil

salt & chopped parsley

Traditional dish from Asturias 

Put the beans to soak in a bowl with water 24 hours before cooking.

The next day, put water (about 1 liter) in a pot and add the beans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf and salt. Cover and cook in a low to medium heat for 60-90 minutes (until the beans are cooked. Depends on the pot, and also if fire is electric or gas). When beans are tender, if they have too much broth, remove a little. Remove the vegetables and keep aside.

Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)

3 or 4 onions

2 carrots

1 head of garlic

1 cube beef bouillon

1 teaspoon paprika

3 bay leaves

1 glass of red or white wine

cinnamon, nutmeg

6 cloves, peppercorns and salt

Virgin olive oil

4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.