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. 

Manchego Zuchinni Muffins (Muffins de Calabazín y queso Manchego)

2 cups - 400gr flour
2 tsp yeast

2 tsp cinnamon

1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar 
2 tsp vanilla extract

zest of 1/2 small lemon 

2/3 cup - 100 gr butter

3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese


Preheat the oven up to 190ºC (350ºF)

In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside. 

Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough. 

Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold. 

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. 

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.

Ternera en salsa (Beef Sauce)

1 kg of beef diced
1 kg of fresh or frozen peas
2 onions
4 ripe tomatoes
3 carrots
salt and ground black pepper
nutmeg
virgin olive oil
1 tablespoon flour
half liter of white wine (option)




Put a clay pot on the fire with a good splash of olive oil and fry the beef peppered previously.

Mejillones tigres (Mussels tigers)

1k mussels

1 medium onion

Water for boiling & salt

For the bechamel

milk

Cooking water mussels

flour

nutmeg

pepper

To coat in breadcrumbs

beaten egg

breadcrumbs

Soft olive oil

Despite having many ingredients is easy to prepare, the base will be a bechamel sauce made ​​just right thickness, but that's like everything in the kitchen: a matter of practice.