The typical meals of Madrid and their preparation The typical foods of Madrid are part of the culture of the capital. In Madrid there are several typical dishes, typical of this
Índice
- Typical foods of Madrid step by step.
- Madrid stew
- Madrid-style tripe
- Squid sandwich
- Dumb and Smart Donuts
- Chickens
- The best ingredients in Your Spanish Shop
The typical foods of Madrid are part of the culture of the capital. In Madrid there are several typical dishes, typical of this city, at Your Spanish Shop we have the best products, so you can enjoy preparing typical Madrid meals.
Typical foods of Madrid step by step.
Madrid stew
Ingredients:
250g chickpeas
300 g of beef
250g chicken
100g bacon
2 sausages
2 blood sausages
1 ham bone
2 potatoes
2 carrots
1 cabbage
noodles for soup
Salt
Soak the chickpeas the night before.
The next day, place the chickpeas, meat, chicken, bacon, ham bone, and a pinch of salt in a large pot. Fill with water to cover the ingredients and bring to a boil. Cook over low heat for 2 hours.
Add the potatoes and carrots, peeled and cut into pieces, and cook for another 30 minutes.
In a separate pan, fry the chorizo and blood sausage and then add them to the pot.
Add the chopped cabbage and cook for another 15 minutes.
Scoop all the solid ingredients out of the pot with a slotted spoon and place them in a large bowl.
Add the noodles to the soup and cook until al dente.
Serve the noodle soup first, and then the chickpeas, vegetables, and meats for the main course.
Madrid-style tripe
Ingredients:
1 kg of beef tripe
1 beef snout
1 leg of calf
200g of chorizo
200 g of black pudding
1 onion
4 garlic cloves
1 chorizo pepper
2 bay leaves
sweet paprika
Chilli
Salt
Olive oil
Wash the tripe, snout and paw well under the tap. Then soak them in salted water for a few hours.
After that time, rinse them and cook them in a large pot with water and salt for about 30-45 minutes. As they cook, you will see that a foam forms on the surface of the water, which you will have to remove.
While the tripe is cooking, chop the onion and garlic.
In a large saucepan with a little olive oil, fry the onion and garlic until golden.
Add the chorizo pepper, bay leaves, paprika and chilli to the sauce. Stir well and cook for a few minutes.
When the tripe is ready, drain it and add it to the casserole with the sauce. Also add the chorizo and blood sausage, previously chopped, and stir well to mix the flavors.
Cover the ingredients with water, add salt to taste, and cook over low heat for about 3-4 hours. From time to time you will have to stir and add more water if necessary.
When the tripe is tender and the broth has a thick texture, remove from the heat and let it rest for a few minutes before serving.
Squid sandwich
Ingredients:
500 g of calamari
Flour to coat
2 loaves of bread
Olive oil
Salt
lemon (optional)
mayonnaise (optional)
Clean the squids well and cut them into rings.
Season the squid rings with salt and pepper and dredge them in flour to coat.
In a large skillet, heat plenty of olive oil over high heat.
Fry the squid rings in the hot oil until golden. This process should take about 2-3 minutes per side.
Once browned, remove the squid from the oil and place them on kitchen paper to remove excess oil.
Open the loaves of bread in half and add the squid rings. If you wish, you can add a little mayonnaise or a few drops of lemon juice.
Serve the calamari sandwiches hot.
Dumb and Smart Donuts
Ingredients:
4 eggs
125g of sugar
Zest of 1 lemon
1 teaspoon of anise grain
50 ml of anise liqueur
60ml olive oil
500g of flour
1 packet of baking powder
Powdered sugar
1 egg
regular sugar
In a large bowl, beat the eggs with the sugar until frothy.
Add the lemon zest, the anise grain, the anise liqueur and the olive oil and mix well.
Add the flour and baking powder a little at a time, mixing well until you get a smooth and workable dough.
Shape small donuts with the dough and place them on a baking tray lined with baking paper.
Bake the donuts at 180°C for about 15-20 minutes, or until golden.
To make the ready donuts, brush some donuts with beaten egg and sprinkle with sugar before baking. For the silly ones, just dust with icing sugar after baking.
Chickens
Ingredients:
1 kg of gallinejas (lamb guts)
1/2 onion
3 garlic cloves
1 bay leaf
Salt to taste
Olive oil
Wash the chickens with plenty of cold water to remove any residue.
In a large pot, add the chickens, onion, garlic, and bay leaf. Cover with water and bring to a boil.
Cook over low heat for about 30 minutes so that the chickens soften.
After this time, remove the chickens from the pot and let them drain.
Heat olive oil in a skillet over high heat
Add the chickens to the pan and fry until golden and crisp. This process can take about 10-15 minutes.
Serve the chickens hot, with a little salt to taste.
The best ingredients in Your Spanish Shop
In our online Spanish food store you will find the best ingredients to prepare your typical meals in Madrid, in addition, we carry out international shipments so that you can enjoy your recipes anywhere.