Spanish Cuisine

Traditional chickpea and meat stew from Madrid. Ingredients (Serves 4–6) 300 g dried chickpeas, soaked overnight 200 g beef (shank or stew meat) 200 g pork (pork belly or shoulder) 150 g chorizo sausage 150 g morcilla (blood sausage) 1 chicken leg or 200 g chicken pieces 2 carrots, peeled and cut into chunks 1 leek, cleaned and cut 1 small cabbage, cut into wedges 2 potatoes, peeled and cut into chunks 1 onion, peeled 2 garlic cloves 2 bay leaves Salt and pepper, to taste Wat

Black rice cooked with squid ink and seafood. Ingredients (Serves 4) 300 g short-grain rice (Bomba or Calasparra) 400 g squid or cuttlefish, cleaned and cut into rings 1 onion, finely chopped 2 garlic cloves, minced 1 ripe tomato, grated or chopped 1 liter fish or seafood stock 2–3 sachets or 2 tbsp squid ink 3 tbsp olive oil Salt, to taste Lemon wedges, for serving Optional: chopped parsley for garnish Preparation Prepare the sofrito: Heat olive oil in a wide pan. Sauté onio

Hearty bean and meat stew from Asturias. Ingredients (Serves 4–6) 400 g fabes (large white beans), soaked overnight 200 g chorizo, sliced 150 g morcilla (Spanish blood sausage), sliced 150 g pancetta or bacon, cubed 1 onion, chopped 2 garlic cloves, minced 1 tsp smoked paprika 1 bay leaf 1–1.5 liters water or chicken broth Salt, to taste Olive oil Preparation Prepare beans: Drain soaked beans and rinse well. Cook aromatics: In a large pot, heat a little olive oil. Sauté onion

Fried dough sticks served with thick hot chocolate for dipping. Ingredients (Serves 4) For the Churros: 250 ml water 125 g all-purpose flour 1 tbsp sugar (optional) 1/4 tsp salt Vegetable oil, for frying Sugar, for coating For the Chocolate: 200 g dark chocolate, chopped 250 ml whole milk 1 tsp cornstarch (optional, for thickness) Preparation Prepare churro dough: Bring water, salt, and sugar (if using) to a boil in a saucepan. Remove from heat and add flour all at once, stir