#cocido madrileño

[dondesiemprecaridad]

[nochearecipebook]

Cosido Madrileño "Spanish Style Chickpea Soup"

This hearty and very tasty Spanish soup made with chick peas (garbanzos) is known in the Cuban culinary culture here in Miami as “Garbanzada.”  Similar to the famous “Cocido Madrileño” made in Spain. But this one has that unique influence created by the Miami old school Cuban cooks of the 1960s and 70s through spices and other ingredients.

There is a famous saying for hearty soups that are loaded with proteins, starches, and vegetables like this one “Levanta un Muerto” which means it will awaken the dead!

Pressure cook 2 pounds of chuck or flank steak cut into large chunks for 30 minutes, set aside and save the water.  In a deep steel pot, heat some Spanish olive oil and sauté 2 sliced Spanish chorizos, 8 medium sized thick slices of salted pork belly known as (Tocino,) and the chunks of cooked beef for about 2 minutes at medium heat while stirring.  Add one whole peeled yellow onion, 4 crushed fresh garlic cloves, salt, ground black pepper, one tablespoon of Spanish paprika, two teaspoons of Cumin powder, 1 cup of golden Spanish cooking wine and stir for about two more minutes.  Add six cans of chick peas (drained) and stir once more to mix the beans with all the ingredients.  Add the water previously used to pressure cook the meat and bring to a boil.  Once boiling, add two cups of fresh cut cabbage and simmer uncovered for 45 minutes.  Add two large peeled and quartered red potatoes and continue cooking for another 30 minutes.

This dish can be eaten as a soup, but most Cubans in Miami love to eat it over long grain white rice.

A good strong Spanish red wine is a must to accompany this culinary work of art, enjoy!

[peterwalladobe]

Cocidito Madrileño

MARÍA EUGENIA MARTÍNEZ Arte Culinario. Cocidito Madrileño, delicioso y exquisito… El garbanzo, picudo, arrugaviejado y de culo apanderado. Acompañado de un tierno trozo de delicioso morcillo de ternera, cocinado a fuego lento con hueso de jamón y pollo de corral, un cuarterón gelatinoso de tocino, morcilla de arroz y de cebolla, con su patata y repollo, y un chorizo de matanza de…

[happylonely]

having a nourishing meal with people you cherish (my host family) and then facetiming your (twin) brother who you're seeing in a little over two weeks (in copenhagen!) and initiating plans you're nervous about with new people (for valentine's day!) has me feeling like im buzzed in the best way possible (off of life)

if you read this i truly want the best for u and want u to have a wonderful day and night and morning and forever

[didalexiabreakupwitholgayet]

this may be an ignorant/stupid question, but I always thought of Spain as a meat country 😅 and ever since I started following barça all i see is seafood everywhere. Does seafood kind if dominate the food in Spain or will I survive as a non-seafood eater 😂

hi anon - i don't want to make fun of you too much, but you do realise that in spain, we have water almost surrounding the whole country, no? and that's not even counting the islands 😅. so of course, yes, there will be lots of fish and seafood. and barcelona is directly on the water as you can see from the map above. honestly, barcelona and the balearic islands have some of the best seafood in the world!

but don't worry, we are the country of jamón ibérico, paella valenciana, chorizo, cocido madrileño, bocadillos, and so much more. there is soooo much food for meat-lovers like yourself.

what i love the most about spanish food is that there is food for every taste, even if you are vegetarian or vegan, there is good food here for you too!

[allen-kunekune]

Serennedy Pride Week Day 5

Luis was not a quiet person. He always needed to move, to keep his hands and mind busy. He was someone active. Luis had been appreciated for his ability to work on multiple subjects, never counting the hours and never procrastinating except to chat with his colleagues. He was a real bundle of energy, always in action, always optimistic, and keeping a smile despite the worst.

It wasn't uncommon for him to dance or sing, letting the radio buzz with music while he cooked or worked. Even though his movements weren't as fluid since the operation, that didn't stop Luis from dancing while chopping vegetables for tonight's stew. He hoped Leon would like it.

Cocido Madrileño, something good that his Abuelo used to make sometimes on Sundays. It was a hearty and rich dish, but Leon was coming back from a mission and deserved a good, hearty meal. Military rations, when Leon had them, were never good or enough for a man on a mission. Luis wondered how the Americans managed not to starve.

At least Leon had someone at home to take care of him, Luis thought with humor as he returned to preparing his meal.

The chickpeas had been washed, the meat and bones were safe in the refrigerator, and Luis needed to chop the potatoes and carrots. The radio was playing something softer than usual, something resembling a French waltz, quick and lively. Luis started exchanging a few steps, moving his leg in time with the music while continuing his preparations until he heard the familiar footsteps of another person.

The Spaniard laughed, taking Leon into his arms, one hand on his hip to embrace him and the other holding his hand to exchange a few dance steps. Leon let himself be led with a smile, accustomed to this kind of whimsy. It wasn't the strangest thing Luis had made him do. He could accept a little dance.

Pivoting in time with the music, the waltz left the two men entwined, Luis leading the pair while Leon laughed against his shoulder. Luis certainly knew how to dance better than he did. Leon focused on avoiding stepping on his partner's feet.

It was awkward, sometimes out of sync with the music, but the two men smiled and laughed as they twirled around the kitchen. There were no small moments of happiness. Even if it was a bit crazy, Leon could easily imagine his parents doing the same.

The music ended, but neither man separated.

The meal could wait a bit, long enough for a second dance as the radio played a softer song, another slower waltz that felt like an embrace, their faces so close that a kiss slipped between two dance movements.

[mariacallous]

La Bola is a classic Madrid tavern. Located on a quiet backstreet, it is painted lacquer red on the outside, with a dark wood and colored tile interior. We arrived during a busy Sunday lunch service. The place was filled with multigenerational families and loud groups of friends who, like us, were there for the jewel of the crown, the most Madridian dish of all: Cocido madrileño, a stew that La Bola has perfected in its 150 years of operation.

Cocido madrileño (“the stew of Madrid” in Spanish) is a rustic dish of chickpeas, vegetables such as potatoes and cabbage, and a variety of pork cuts, sausages and marrow bones. At La Bola it is still cooked the traditional way, layered in individual clay pots over coal. The stew is served over two courses, making for a full meal. First, the busy waiter poured the cooking liquid out of the cocido pot into a soup bowl filled with vermicelli noodles, to be eaten like a soup. The chickpeas, vegetables and meats were placed on a platter for the main course (some serve the chickpeas for a second course and the meat with veggies for third). The scene repeated itself at almost every table in the packed restaurant, with guests watching in anticipation as the waiters laid out the cocido spread.

But as it turns out, the roots of this Madrid staple, this pork-laden stew, are deep in the medieval Sephardi community of Spain. Specifically, in a Shabbat overnight stew called adafina (AKA dafina, tfina and s’khina). 

To understand the dish’s amazing evolution, we need to look way back.

Muslims conquered the Iberian Peninsula in the early eighth century. They brought religious moderation to Al Andalus, in addition to new dishes, spices, fruits and cooking techniques. Since Jews and Muslims both avoid pork, their cuisines at the time were very similar. 

Cooking stews overnight, over or under coal, was a technique used by Muslims while still in the Levant. But in Al Andalus, it was the Jews who were most identified with this cooking method, mainly because it was a good practice for Shabbat, when lighting fire is not allowed. The word adafina comes from the Arabic word for “hidden” or “buried,” since the dish was cooked while buried under coal, though the dish is also known as ani or calinete (“hot” in Spanish) or hamin (“a warm dish” in Hebrew, a name that was used for Shabbat dishes in the Talmud). 

Adafina, just like cocido madrileño, consists of chickpeas, vegetables, meat (lamb) with the occasional addition of hard-boiled eggs (huevos haminados) cooked together at a low temperature overnight. Adafina is still prepared by Tunisian and Moroccan Jews of Sephardi descent around the world. Through the years, more ingredients were added to the pot, most notably potatoes from the new world, as well as wheat berries, sometimes tied in a cloth, and a sweet loaf of ground beef.

According to author and food historian Claudia Roden, Moroccan adafina was served in several courses, first potatoes and eggs with plenty of the soup, then the wheat and/or rice and lastly the meat with chickpeas. Just like the cocido is served in Madrid today.

The first cookbook available to us from the Iberian Peninsula is the 13th century Andalusian “Kitab Al Tabikh.” It includes six Jewish recipes, and two of them use the technique of covering the pot with another pot of coal to keep it warm. A third recipe, described as “Stuffed, Buried Jewish Dish,” is called Madfūn, an Arabic word that comes from the same root as adafina, to bury. Although the recipe is different to what we know as adafina today, the method of cooking it for a long time under coal is the same.

With the expulsion of the Jews from Spain in 1492, many left to Portugal, North Africa and the Ottoman Empire, where for 500 years they kept their prayers, language (Judeo-Spanish or Ladino) and their unique cuisine, which is why adafina is present in Moroccan homes today.

Those who stayed in Spain were forced to convert to Catholicism. To enforce the sincere conversion and prevent the conversos (converts) from practicing their Judaism in secret, the monarchy used the Inquisition, an institution that kept its devastating work well into the 19th century.

One of the ways the Inquisition spied on and convicted heretic conversos was by observing their food. They published guides with detailed descriptions of Shabbat dishes, matzah on Passover, eggplant dishes and the avoidance of pork. Interestingly, the conversos themselves, having no other resource available, used those same lists in order to learn how to keep their Jewish customs alive. Neighbors and servants reported their suspicions to the Inquisition authorities. And so adafina became one of the most incriminating dishes, punishable by cruel execution.

A letter written by an eager informer to King Ferdinand in 1516 says that “nearly all the residents of this city [Seville] smell Jews, them, their houses and the doors of their houses, because they are gluttons and pigs, and they nourish themselves with casseroles, garlic and adafinas,” as documented in Hélène Jawhara Piñer’s book “Jews, Food, and Spain.”

But if the roots of cocido madrileño are, in fact, in the Jewish Sephardi adafina, why is it full of pork?

While many conversos saw avoiding pork as the most important Jewish law to keep, others deliberately consumed pork in public in order to avoid any suspicion. “The conversos of Majorca were known as Xuetes (“xua” meaning “bacon” in Majorcan Catalan), explains Paul Freedman in his book “Why Food Matters.”

“Because their ancestors cooked and ate bacon in public to show their sincerity, but they only did this once or twice a year.”

“The one way to demonstrate that they [the conversos] now are Christian was to eat pork, so they introduced pork into the most famous dish they ate, adafina,” Mara Verdasco Arevalo, La Bola Tavern’s manager and owner, told me in an email. 

For hundreds of years after the expulsion, Spain had no Jewish community and the Jewish roots of many staples of Spanish cuisine were all but forgotten. In recent years, Spain has been making an effort to revive its elaborate Jewish history. Spanish governments have worked to renew Jewish quarters around the country, began issuing Spanish passports to Sephardim and opened new Jewish museums. Hopefully a thorough research of Spain’s culinary heritage, acknowledging the Muslim and Jewish roots, will be part of it.

[itsandreww]

[dondesiemprecaridad]

Este primer fin de semana de junio coge fuerzas antes del partido con nosotros

#dondesiemprecaridad #comidacasera #Madrid #MetroPacífico #cocidomadrileño #arrozconbogavante #sabado #domingo

[jackredfieldwasmyjacob]

SON LAS 00:00 PERO ME DA IGUAL ESTE ES MI ÚLTIMO POST DE HOY EN CASTELLANO

en fin gracias por taguearme @minglana un besazo <3

taguea a diez personas que quieras conocer mejor

color preferido: el azul, específicamente el color del mar :)

canción que tengo en la cabeza: la de australia de eurovisión este año, se me ha olvidado el nombre y me da pereza buscarlo pero esa

última canción que he escuchado: 'fotos' de la cruz (puedo explicarlo. estoy haciendo un post sobre OT)

tres comidas favoritas: cocido madrileño, pizza, y gazpacho manchego

última cosa que he buscado en google: '1016 album alfred garcia'. de nuevo: OT. y fuera de OT, ha sido 'ostrava', que es una ciudad de chequia :)

viaje de mis sueños: turquía!!!!!!!

tagueo a todes mis mutuals hispanohablantes; espero no olvidarme de nadie vamos a ver @naguaraquerandom @eskamtrash @skamesp @glittertrail @claimedbytheearth @queixumes @looselysealedkrypton @goldenliartrash @motsimages @docpiplup y ya no puedo taguear a más gente pero básicamente si puedes entender esto que estoy escribiendo puedes darte por tagueade !!!

[brettyimages]

Rules:Tag 10 people you want to get to know better.

Thanks for tagging me @rock-n-rollin-bitch <3

Relationship Status: so single and very alone :(

Favorite Color: pink

Song Stuck In My Head: I think it's Sticks & Stones by Jamie T? It's a song I don't know super well but I think that's what it is

Last Song I Listened To: Exercice En Forme De Z by Jane Birkin, although I'm playing Sticks & Stones now to try to dislodge it

Three Favorite Foods: udon noodle stir fry, roast chicken dinner (with parsnips and mashed potatoes and Yorkshire puddings and all of that), chocolate desserts

Last Thing(s) I Googled: "cocido madrileño" which Delia put as an answer for the last question and I wanted to know what it was

Dream Trip: like Delia I'm desperate to visit Paris! I went on a school day trip when I was 16 but would love to go back and do all the cliché stuff. My other dream trip would be through time, to see Suede and Elastica at their 90s peak, if anyone could make time travel real for me x

Tagging: @champagneformyrealfriends @brltpop @idiotslowdown @galacticstar @pantomime-flower @nuclearerror @suede1993 @jeffament @elastica1995 @visible-disappointment

[rosquinn]

I almost forgot to give you my daily contribution to filling your ask box.

What's your favourite greek god and favourite food?

Uhhh I think either apollo or aphrodite they're both so cool and underworld deities are also neat

My favorite food is kebab (thank you turkey for creating the most perfect food ever) AND soup but this specific type of soup that is super popular in my country

idk the name in english but cocido madrileño and kebab solo every other aliment in the world and it's a fact

[yo2go2]

Helados diferentes

Recuerdo hace 18 años que vi por primera vez helados de cebolla, cocido madrileño, paella, camarones (gambas) y hasta de hígado encebollado.

Fue en una heladería del Perelló y claro, siendo famosos por sus tomates (jitomates), también tenían helados de ello.

Me explicaron que los sabores eran diferentes porque eran encargos de restaurantes donde hacen fusiones de sabores y texturas y que cuando les quedaba un poco, los ponían a la venta, para las personas curiosas.

Creo que el sabor más raro que he probado es de queso Filadelfia con frutos rojos 😅

¿Te apetece probar estos helados?

[chemaspain]

Cocido maragato. Típico de Astorga (León). El cocido es un guiso popular español a base de garbanzos, verdura variada y carnes y embutidos de cerdo, ternera o cordero, según las zonas y costumbres. Se suele acompañar con una sopa de fideos hecha con el caldo de cocer el resto de ingredientes. Famoso es el cocido madrileño que es muy similar al de la imagen.

[nisafari]

The Vibrant City of MadridMadrid, the capital city of Spain, is a vibrant metropolis that perfectly combines the traditional and the modern. This city, known for its rich history, exquisite cuisine, and passionate football culture, offers a unique travel experience for every kind of visitor. Whether you are a history buff, an art enthusiast, a foodie, or a sports fan, Madrid has something special for you. Visit https://nisafari.com for more destinations and travel guides.

 Madrid's Top 15 Historical Attractions From the grand Plaza Mayor, the heart of old Madrid, to the Royal Palace, the official residence of the Spanish Royal family, each historical site tells a unique story. Other must-visit sites include the Almudena Cathedral, the Prado Museum, Puerta del Sol, and the ancient Egyptian temple, Templo de Debod.

 Delving into Madrid's Art and Culture SceneThe Golden Triangle of Art, comprising the Prado Museum, Reina Sofia Museum, and Thyssen-Bornemisza Museum, houses some of the world's most renowned artworks.  Uncover the Mysteries of Madrid's PalacesThe Royal Palace, with its grand architecture and opulent interiors, is a must-visit. The Sabatini Gardens adjacent to the palace offer a serene escape. 

Other notable palaces include the Palacio de Cibeles and Palacio de Velázquez, each with its own unique charm and history.Madrid's Parks and Gardens: A Green Oasis in the CityThe expansive Retiro Park, once a royal retreat, is now a public park with beautiful sculptures, monuments, and a peaceful lake. Casa de Campo, Madrid's largest park, offers a zoo, a lake, and an amusement park.  Madrid's Vibrant Nightlife: More Than Just PartiesMadrid's nightlife is known for its vibrancy and diversity. From flamenco shows and live music performances to chic rooftop bars and bustling nightclubs, the city offers a variety of nighttime activities. The areas of Malasaña, Chueca, and La Latina are known for their lively bar scenes and are popular among locals and tourists alike.Madrid's Delectable Cuisine: 

A Food Lover's ParadiseMadrid's cuisine is a delectable mix of traditional Spanish dishes and international flavors. The city's numerous tapas bars, Michelin-starred restaurants, and bustling food markets like Mercado de San Miguel offer a gastronomic adventure for every palate.

Top 5 Must-Try Traditional Dishes in MadridWhen in Madrid, there are five traditional dishes that you must try: Cocido Madrileño, a hearty stew; Callos a la Madrileña, a tripe dish; Bocadillo de Calamares, a squid sandwich; Huevos Rotos, a dish with eggs, potatoes, and ham; and Churros con Chocolate, a sweet treat.  Madrid's Unique Wine and Tapas CultureMadrid's wine and tapas culture is a unique aspect of the city's culinary scene.

 The tradition of serving a small dish (tapas) with each drink is a popular custom in Madrid. This, paired with the city's excellent selection of wines, particularly from the nearby Ribera del Duero and Rioja regions, makes for a delightful culinary experience.

Madrid's Football Fervor: A City Obsessed with the GameFootball in Madrid is more than just a game - it's a way of life. The city's two main football clubs, Real Madrid and Atlético de Madrid, have a fervent following. The intense rivalry between these clubs adds to the city's football fervor, making Madrid one of the world's top football cities.

Santiago Bernabeu Stadium: The Home of Real MadridThe Santiago Bernabeu Stadium, home to Real Madrid, is a must-visit for any football fan. The stadium, with a capacity of over 80,000 spectators, is one of the world's most prestigious football venues. A tour of the stadium offers a behind-the-scenes look at the club's history and achievements.    

[thedreamytrek]

Experience the heartwarming flavors of Madrid with our curated selection of local culinary delights!

🍲 Cocido Madrileño: A comforting stew with tender meats and veggies in a rich broth.

🍫 Churros and Chocolate: Crispy pastries with luscious chocolate sauce.

🥖 Croquetas: Creamy bites bursting with ham or seafood.

🦑 Bocadillo de Calamares: Crispy baguette filled with fried calamari.

🥔 Patatas Bravas: Crispy potatoes with spicy tomato sauce.

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