Guiso de pollo y chorizo (Chicken and chorizo stew)

6 large chicken thighs
200 g chorizo
1 onion
2 medium leeks
1 tespoon paprika
a pinch of saffron strands
2 whole heads of garlic
4 sprigs of thyme
200 ml sweet white wine
250 ml chicken stock
800 g boiled white beans
1 bay leaf
olive oil & salt



Heat some the olive oil in a large pot and fry the chicken thighs on both sides until they are crisp and golden, set aside in a plate. Cut the chorizo into 1-2cm chunks and add to the pot. Fry for a minute on each side and remove from the pot, leaving the oil behind. 

Add the onion cut into thin wedges and the leeks chopped into 2-3cm pieces (fry in the chorizo oil.) Reduce the heat, cover and soften the vegetables for 3 – 4 minutes. Check that they don’t catch on the bottom of the pot. 

Crema de alcachofas con boletus (Cream of artichokes with boletus)

8 artichokes
2 leeks
1 onion
2 cloves of garlic
150 gr. boletus
zest of 1 lemon
parsley
virgin olive oil
butter


Chop the leek, onion and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Incorporate the chopped boletus. Keep few for garnish.

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.

Crema de castañas con setas (Cream of chestnuts soup with wild mushrooms)

600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper


Preheat oven to 200 º.

Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.

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.