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. 

Gazpacho Rociero

1 /2 kg of hard bread
2 very ripe large tomatoes
1 tsp of sweet paprika
5 or 6 cloves of garlic
1 large cucumber
2 glass of water
diced green and red pepper

olive oil, salt and white wine vinegar to taste

Wash the tomatoes and the cucumber properly and chop into squares. Set aside. 

Peel the garlic and in a mixer glass add all the ingredients. Once it is well crushed, strain with an strainer and let it cool in the fridge for 2 hours. 

Before serving add olive oil and vinegar to taste. Add diced green and red pepper on top. 

Tips_ You can add oregano on top for extra flavour. 

Origen_ This recipe is used in El Rocio pilgrimage for hidration after long walking days. 

Piquillo peppers jam (Mermelada de pimientos de piquillo)

300 gr or 2 1/5 cups of piquillo peppers or red peppers
150 gr or 1/2 cup sugar
80 ml or 5 1/2 wine vinegar
80 ml or 5 1/2 water







Remove seeds from piquillo peppers and cut. Placed in a saucepan with the sugar, water and wine vinegar and let it do a low heat, stirring occasionally.

Let cook for 35 to 40 minutes, watching not to burn . When it has the texture of a jam, remove from heat and store in a jar.

Recommended to be used with any type of cheese. Just great with Manchego cheese. 

Canning Tips

Stuffed roasted red pepper with spinach bechamel (Pimientos asado rellenos con bechamel de espinacas)

3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg  

For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil


Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens. 

Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel. 

Asparagus cannelloni with Red Pepper Sauce (Canelones de Espárragos con salsa de pimientos)

6 slices of cooked ham
12 white asparagus canned
mayonnaise
Manchego cheese
Piquillo pepper sauce

Spread the asparagus on paper towels to absorb the excess of water.

Roll the slices of ham on a plate, add a teaspoon of mayonnaise and spread all over the slice. Add two asparagus in the center and roll up.

Place in heatproof dish. Add grated manchego cheese on top, and heated with a burner or au gratin in oven.

Pour some sauce over the cannelloni and serve.

Piquillo peppers sauce (Salsa de pimientos de Piquillo)

1 can of piquillo peppers or red pepper
100 ml. of cream
1 clove of garlic
2 tsp olive oil




Add olive oil to a pan to lightly fry the sliced ​​garlic.

Add the red peppers and the "juice" of the can, season and let it cook to medium heat five minutes. Once the juices are evaporated, stir in the blender and let cool.

Add the cream and 2 tsp olive oil. Beat well until the sauce is smooth.

Pollo al chilindrón (Chilindrón chicken)

4 chicken legs and 4 thighs 

4 cups diced onions
1 cup diced green peppers
1 cup diced red peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup of Serrano ham or bacon
½ teaspoon sweet paprika
1 fresh rosemary sprig
1 bay leaf
2 cups plain  tomato sauce
2 cups of water
Olive oil & Salt 

Heat 1 tablespoon of the olive oil in pot over medium heat. Season the chicken pieces with salt and brown them on all sides. When ready set aside in a plate.

Paella Mixta (Chicken & Sea Food Paella)

2 chicken breasts

500 g of clams & 500 g prawns

1/2 kg of mussels

300 g squid rings

3 cups of rice

1 - 2 liters of fish broth

1 tablespoon of saffron

1 red pepper

2 large tomatoes without skin

2 cloves of garlic

4 tablespoons olive oil

1 lemon

½ teaspoon ground pepper

salt & 1 bay leaf

1 tablespoon fresh chopped parsley

1 cup cooked peas (optional)

For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place them in a covered pot with water and 1 bay leaf  for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 -6) Keep the water. 

Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.

Ensalada de pimientos rojos con atún y huevo (Red pepper salad with tuna and egg)

3 red peppers
1 tomato
extra virgin olive oil
sal
2 eggs
2 cans of tuna


Vinaigrette dressing
50 ml white wine vinegar
50 ml cooking liquid from peppers
100 ml Olive Oil
pitted black olives or tapenade
(Place all ingredients in a hand blender and mix for 30 seconds intermittently)


Preheat the oven to 200ºC. Wash the red peppers and the tomato, place them in a glass bowl dish, and put in the oven. Take out after 20-30 minutes. Cover with a cloth and let it cool.

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. 

Albóndigas de Bacalao (Cod Meatballs)

salted cod
egg
hard bread
garlic
red pepper
onion
tomato
cayenne & parsley
artichokes
potatoes
green peas (optional)


The fishballs should be prepared the night before. To make the fishballs mix the cod with an egg, a clove of minced garlic, parsley and some grated hard bread.

Gazpacho Andaluz (Andalusian gazpacho)

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded & diced
1 medium cucumber, peeled & diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste


Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.