Day: July 25, 2024

Cocido Madrileño

CategoriesRecipesPosted on

Cocido, specifically Cocido Madrileño, is a traditional Spanish stew that is hearty and perfect for a filling meal. It’s typically made with various meats, chickpeas, and vegetables. Here’s the recipe of Cocido Madrileño for six people.

Ingredients:

For the Meats:

  • 1 pound beef shank or stewing beef
  • 1/2 pound pork belly or pork shoulder
  • 1/2 pound chicken (legs or thighs)
  • 1 chorizo sausage
  • 1 morcilla (blood sausage)
  • 1 bone with marrow
  • 1 ham bone or a piece of cured ham

For the Vegetables and Chickpeas:

  • 1 pound dried chickpeas, soaked overnight
  • 2-3 carrots, peeled and cut into large pieces
  • 2 potatoes, peeled and cut into large chunks
  • 1 leek, white part only, washed and cut into large pieces
  • 1 small cabbage, cut into wedges
  • 1 onion, peeled and left whole
  • 1 clove garlic, peeled
  • Salt, to taste
  • Water

For the Soup and Sides:

  • 1 cup fideos (short vermicelli noodles) or small pasta
  • 1 loaf crusty bread
  • Olive oil, for drizzling
  • Vinegar, for drizzling (optional)

Instructions:

1. Prepare the Meats and Chickpeas:

  1. Soak Chickpeas: Drain the soaked chickpeas and set aside.
  2. Boil Meats: In a large pot, add the beef, pork, chicken, bones, and ham. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
  3. Add Chickpeas: Add the chickpeas to the pot along with the onion and garlic. Lower the heat and simmer for about 1.5 hours, or until the chickpeas are tender.

2. Add Vegetables and Finish Cooking:

  1. Add Vegetables: Add the carrots, potatoes, leek, and cabbage to the pot. Continue to simmer for another 45 minutes to an hour, until all the vegetables and meats are tender.
  2. Cook Sausages: About 20 minutes before the stew is done, add the chorizo and morcilla to the pot.

3. Prepare the Soup and Serve:

  1. Make Soup: Remove some of the broth from the pot and strain it into another pot. Bring the strained broth to a boil and add the fideos or small pasta. Cook according to the package instructions.
  2. Serve Cocido: Traditionally, Cocido Madrileño is served in three parts:
    • First: The soup with noodles.
    • Second: The chickpeas and vegetables, drizzled with a bit of olive oil and vinegar if desired.
    • Third: The meats and sausages, sliced and arranged on a serving platter.

Tips:

  • Layering Flavors: The different stages of cooking allow the flavors to meld beautifully.
  • Serving: Serve with crusty bread for dipping.
  • Variations: Cocido recipes can vary; feel free to adjust the types and quantities of meats and vegetables based on availability and preference.

Enjoy your homemade Cocido Madrileño

Cocido Madrileño
16369697791977
5432-1-cocido-madrileno-917-xl-1280x720x80xX
16728233650926

Fabada Asturiana

CategoriesRecipesPosted on

Fabada Asturiana: A Traditional Spanish Stew from Asturias 

 

Fabada Asturiana is a rich and hearty Spanish bean stew from the Asturias region, known for its deep flavors and satisfying texture. This traditional dish combines large white beans with a variety of meats like chorizo, morcilla (blood sausage), and pork, making it a substantial meal perfect for cold days or family gatherings. Here’s a detailed recipe to preparing Fabada Asturiana at home for six people, ensuring each spoonful carries the essence of Spain.

Ingredients:

  • 1 pound dried large white beans (such as fabes de la Granja), soaked overnight
  • 2 chorizo sausages
  • 2 morcilla sausages (Spanish blood sausage)
  • 1/2 pound pancetta or salt pork, cut into chunks
  • 1 large onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 bay leaves
  • 1 teaspoon sweet paprika (pimentón dulce)
  • 1/4 teaspoon saffron threads (optional)
  • Salt, to taste
  • Water

Instructions:

1. Prepare the Ingredients:

  1. Soak Beans: Drain and rinse the soaked beans.
  2. Prepare Meats: If using salted pork, rinse it under cold water to remove excess salt.

2. Cook the Fabada:

  1. Combine Ingredients: In a large pot, add the beans, pancetta, chorizo, morcilla, onion, garlic, and bay leaves.
  2. Add Water: Cover with water, ensuring the ingredients are submerged by about 2 inches. Bring to a boil over medium-high heat.
  3. Skim Foam: Skim off any foam that rises to the surface.
  4. Simmer: Reduce the heat to low and simmer gently for about 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the ingredients covered.
  5. Add Seasonings: About 30 minutes before the beans are done, add the paprika, saffron (if using), and salt to taste. Stir gently to avoid breaking the beans.
  6. Adjust Seasoning: Taste and adjust seasoning as needed.

3. Serve:

  1. Remove and Slice: Before serving, remove the sausages and pork pieces from the pot. Slice the chorizo, morcilla, and pancetta into bite-sized pieces.
  2. Plate: Serve the beans in bowls, topped with slices of the meats.

Tips:

  • Cooking Time: The cooking time may vary depending on the type and freshness of the beans. Check for tenderness and adjust cooking time as needed.
  • Saffron: Saffron adds a unique flavor and color, but it can be omitted if unavailable.
  • Substitutions: If morcilla is not available, you can substitute with another type of sausage or omit it.
  • Leftovers: Fabada Asturiana often tastes even better the next day as the flavors meld together.

Enjoy your homemade Fabada Asturiana. This dish not only fills the belly but also warms the heart, bringing a piece of Spanish tradition into your home. Whether serving it as a special weekend treat or a part of a festive meal, Fabada Asturiana promises to be a memorable and enjoyable experience for all.

Fabada Asturiana
OLYMPUS DIGITAL CAMERA
IPBAMALQRJHURK4JJZBJ22TCD4
fabada-asturiana