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How delicious is Spanish food! Every day when I eat with my family, the food (typically made my mom Elena) makes me smile and even makes me vocalize my taste buds joy - with continuous "MMMM" s. For this reason, let me take a moment to describe you all (cooks and those who rely on the microwave and burn toast alike) how to cook a traditional dish from Madrid, the stew. I chose to describe the recipe for cooked not only because it is mouthwatering, but also because you can enjoy yourself using a variety of ingredients and combining them in various ways.

So, the cooked ... what is it? First, although it is a dish eaten throughout all of Spain, each region prepares the dish slightly differently. For the purpose of this blog, I will describe the recipe for cooked madrileño , which you can find in its entirety here: http: //www.cocidomadrileño.com. First, you must prepare the chipeas (the celebrity of the stew) the night before serving the meal. The next day, you prepare the meats and vegetables in a simple manner (but with care, and with a generous amount of olive oil). Typically, the meats and vegetables include blood sausage, chorizo, chicken, ham, potatoes, carrots, onion and something that was very different for me - the slab of fat. In addition, the cooked is complemented with a soup made of broth and noodles, inside of which you can put the meats and vegetables if you so chose. Personally, I love to mix the meats and potatoes with the soup, but, well .... to each his own.

If you're cooking with care and "love" as my Spanish mom does, you will not be disappointed. In the end, in addition to being a delicious, cooked is a fun plate that inspires creativity; Each individual can combine the elements with the individual wishes, creating different bites, each time the fork is lifted to the mouth. I have really enjoyed cooked Madrid during my first month in Spain, and I hope you all enjoy it as well.

Well, the stew, what is it? At first glance, although it is a dish eaten in all Spain, each region prepares it a little destination. For the purpose of this blog, I will describe a recipe of cooked Madrid , which can be found in its entirety here: http: //www.cocidomadrileño.com. First, prepare the chickpeas (the "star" of the stew) the night before serving the food. The next day, the meats and vegetables are simply prepared (but carefully and with a generous amount of olive oil). Typically the cooked includes black pudding, sausage, chicken, ham, potatoes, carrot, garlic, a cabbage, and something that was a very different flavor to me: bacon. In addition, it complements the cooked with a soup of broth and noodles, inside of which you can put the meats and vegetables if you will. I love to mix the meats and potatoes with the soup, but, well ... for tastes the colors were made.

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If you prepare the stew with care and "love" (as my mother does), you will not be disillusioned at all. In the end, besides being rich the stew is a fun dish and a dish that encourages creativity; each individual can combine the elements as desired, creating different mouthfuls each time bringing the fork to the mouth. I have enjoyed the Madrilenian stew very much during my first month in Spain, and I hope that you will enjoy it too.

My first stew in the house with meat, vegetables and chickpeas terrific. Made by my Spanish mother Elena.

The second time I ate the Madrilenian stew, mixing all the elements in my plate. (There was not even one more potato in my plate about twenty minutes after taking this picture.)

Paella , another dish that is typically Spanish. This photo was taken during preparation, a relaxed Sunday at home.

The preparation is over .... To eat!

  • Adam Floyd