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The best typical food recipes from Madrid
The food in Madrid is one of the most popular not only in Spain, but in the whole world. This is because this is a hybrid of the main dishes of Spanish cuisine.
That is why, below, we will present what we have considered to be the best food dishes in Madrid. Likewise, we explain the steps to follow to prepare them.
Madrid stew
Ingredients
A couple of cloves of garlic.
200 grams of chickpeas.
Sweet paprika (optional).
A beef roll bone.
Salt to taste.
Two pork backbones.
Extra virgin olive oil.
Two cane bones.
80 grams of noodles.
300 grams of morcillo.
Half cabbage.
200 grams of chicken.
Three carrots.
100 grams of bacon.
Two potatoes.
Two fresh sausages.
Steps to follow for the elaboration
One night before, leave the chickpeas soaking in warm water with two teaspoons of salt.
The next day, place the chicken, the black pudding, the bacon and the bones in a large pot. Add water and let them heat on the stove until boiling.
Lower the heat in the pot and skim off any foam that forms. Then, strain the chickpeas and put them in the pot.
Let the contents of the pot cook for about three hours or until you notice the chickpeas are cooked.
In a separate saucepan, cook the half cabbage in one piece, with plenty of water, for approximately 30 minutes.
Once the cabbage is ready, drain, chop and take the pieces to a pan to fry in a little olive oil, along with a couple of cloves of garlic. Then add some sweet paprika and season with salt to taste. Booking.
In a small saucepan, heat a little water and when it is at the boiling point add the chorizos, letting them cook for 5 minutes. When they are ready, remove from the heat, pour out the water and reserve.
Peel and chop the carrot and the potatoes, and then put the pieces in the pot with the chickpeas when there is half an hour left to finish cooking.
Season with salt and cover the pot to finish cooking.
Once ready, remove the chunks, add the noodles and let everything cook for two more minutes.
Add the chickpeas and vegetables to a plate, while the meats should be placed in the tureen where you will serve.
Once the soup is ready, fill the tureen and serve with the meats on the side.
Shrimp Scampi
Ingredients
Salt to taste.
400 grams of cooked prawns.
Extra virgin olive oil, necessary amount.
4 cloves of garlic.
White wine, necessary amount.
A cayenne pepper.
Steps for its elaboration
Remove the head and tail, if the prawns are fresh, and also remove the shell (only if you like). In case the prawns are peeled, skip this step.
Place the prawns in a pot and pour in enough water to cover the prawns. Then pour some wine and let the prawns sit for a couple of hours.
In a separate pan (preferably clay) pour a little olive oil, together with the chillies. Turn the stove to medium heat, thereby heating the pot.
Add the previously rolled garlic cloves to the pot and fry until golden brown.
Drain the prawns, turn up the heat in the pot and add the prawns, along with a little of the broth in which you soaked them. If you like, while cooking you can add a little more broth, but this will be to your liking.
Add a little salt to taste and serve immediately when finished cooking.
Callos a la madrileña
Ingredients
Spices to taste.
One kilogram of beef tripe.
50 milliliters of tomato sauce.
An Asturian sausage.
2 cloves of garlic.
An onion sausage.
Chili peppers to taste.
150 grams of pancetta.
Bay leaves.
Leg and nose, necessary quantity.
Steps for its elaboration
Clean the calluses very well and cut them into small squares.
Place the pieces to be cooked in a pot over medium heat, with a bay leaf and salt to taste. Also add the pork or bacon meat and the spices you like to the pot.
Let them cook for 4 hours and once cooked, drain, but reserve the cooking water.
When there is an hour left to finish cooking, add the chorizo and chorizo. It is recommended that you cook the latter separately and leave it halfway through cooking to add it to the pot.
Let all the ingredients cook.
In a separate pot, prepare a sauce by frying a couple of minced garlic cloves with the finely chopped onion and chilli pepper.
Add a tablespoon of tomato sauce, the cooked tripe and the chopped black pudding to the sauce.
Little by little, pour the cooking broth and let them cook for 20 minutes or until you notice that the sauce acquires creaminess and texture.
Finally, serve all this together in a soup plate.
Soldiers of Pavia
Ingredients
A garlic clove.
500 grams of cod, preferably the loin.
fresh parsley to taste
Salt to taste.
Egg.
Olive oil, necessary amount.
100 grams of wheat flour.
50 milliliters of beer.
A teaspoon of chemical yeast.
Steps for the elaboration of the little soldiers of Pavia
Soak the cod loin in cold water to desalt it, changing the water every 12 hours, for two or three days.
Cut the cod loin into pieces, removing and discarding the thin areas. Booking.
Prepare the batter by chopping a clove of garlic into very small pieces. Separately, beat an egg and add to this half the flour, beer and yeast.
Beat this mixture very well with electric rods until you obtain a homogeneous cream. Then, chop the parsley and add it to the cream.
Put plenty of oil in a pan and let it heat over medium heat on the stove. Once hot, pass the fish slices through the batter cream and let them fry for two minutes on each side.
When you notice that the fish slices are golden on all sides, remove from the pan and place on a plate with absorbent paper.
Serve immediately while hot.
As you may have noticed, all these food recipes in Madrid are very simple to prepare and delicious in appearance and description. Therefore, if you are a fan of typical Madrid food, you cannot stop trying any of these recipes at home.
