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. 

Chanfaina de Salamanca (Cheap Stew from Salamanca)

1 onion 
200 ml of olive oil 

1 kg lamb (tripe, trotters and cooked blood) 

2 liters of water

A bay leaf 
2 cups rice 

2 cloves of garlic 

1 tsp cumin unmilled 
1 tsp cayenne pepper 
Ground black pepper 
salt 
2 boiled eggs



Wash and chop the lamb tripe and trotters. Boil in water with a bay leaf until they are tender. (30 min - 1 hour) Keep the water (broth) in the pot. 

Meanwhile, toast the cumin in a separate pan and crush in a mortar. 

Finely chop the onion. Sauté in a frying pan over medium to low heat. When the onion is ready, add the boiled tripe and the trotters, also the chopped garlic and cook over medium heat all together. 

After 5 minutes pour two cups of rice. Cut the blood into small cubes and add it to the frying pan along with the roasted cumin, black pepper and cayenne pepper. Saute for 3 minutes, until the rice is transparent and the paprika looks toasted. 

Add 4 cups of broth and season to taste. Let it cook over medium heat. 

When ready, serve in a dish and add cutted boiled eggs on top. 

Mortadela vegetal (Vegetable Mortadella)

50 g. raw cashews (or roasted without salt)

10 g. of brewers yeast flakes (2 tablespoons)

1 c / c (teaspoon) of sea salt

200 g. grated cooked beetroot

10 g. dried onion flakes or powder

10 g. garlic powder

50 g. hydrated dried tomato in oil

1 c / s (tablespoon) lemon juice

1/2 c / c of powdered thyme

1/2 c / c dried oregano

1/2 c / c ground cumin
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300 ml. water

10 g. agar or gelatin powder

100 g. of red pepper stuffed olives (or any other stuffed or boneless)

Pollo con glaseado picante (Chicken with spicy glaze)

8 chicken thighs, skinless and boneless

2 teaspoons vegetable oil

For the seasoning

1 teaspoon garlic powder

2 teaspoons chili powder

½ teaspoon onion powder

½ teaspoon coriander seeds

1 teaspoon salt grain

1 teaspoon cumin

½ teaspoon chili powder

mustard seeds

For the glaze

½ cup honey

1 tablespoon apple cider vinegar

Combine seasoning spices in a bowl and mix well.

Drizzle oil over chicken and rub with hands to cover all parts. Dip the chicken in the seasoning and covers well all sides. Grill chicken 3-5 minutes per side, until is cooked through.

Sobrasada vegetal (Vegetarian sobrasada )

50 gr. dried tomatoes

25 gr. pine nuts

1 clove of garlic

3-5 tablespoons olive oil

10 to 12 basil leaves

1 tablespoon paprika

10 or 15 seeds of cumin

10 or 15 anise seeds

1/2 teaspoon oregano

salt and ground black pepper

Moisturize the tomatoes in hot water for about 15 minutes, after this time drain the tomatoes.

Add the remaining ingredients and beat well down to a paste.

Tips: It fits great with crisp bread and some honey or quail eggs on top. 

Puerros a la plancha con mojo picón (Grilled Leeks with mojo picón sauce)

3 large leeks

4 garlic

1 pinch of sea salt

1 teaspoon cumin

2 teaspoons paprika

1 chilli

6 tablespoons sunflower oil

2 tablespoons apple cider vinegar

4 tablespoons water

We clean the leeks and cut into small pieces, as 3 cm long. The cook on the grill as you see in the picture with a little oil on both sides.

Pipirrana (Andalusian summer salad)

INGREDIENTS

5 - 6 red tomatoes

2 green peppers

1 cucumber

1 onion fresh

2 eggs

2 cans of tuna (vegetarian changing tuna for mushrooms)

Extra virgin olive oil

A few drops of vinegar

cumin & parsley

2 cloves of garlic

Cook the eggs in salted water for 15-20 minutes. Remove from heat and refresh with cold water.

Wash the tomatoes and peppers, dry them with a cloth after. Remove the stem and seeds from the peppers. Peel the cucumbers. We will cut fresh onion, tomato, cucumber and peppers into brunoise (small dice less than 1 cm side), put all the ingredients in a bowl and sliced​​.