Typical dishes from Madrid

Gastronomy is definitely one of the reasons to visit Madrid. Here you will find the tasty dishes of yesteryear adapted to the present times. This week we are going one step further and, instead of recommending places where you can taste them, we are going to encourage you to put your culinary skills to work and prepare some of the most typical dishes of the Madrid traditional cuisine.

We begin with one of the most traditional dishes of Madrid cuisine; we are talking about 'cocido madrileño' (Madrid-style stew), which served in three stages worth trying. First we will soak into water the chickpeas the day before their elaboration with a little salt, the following day and now ready with the rest of the ingredients we drain well, and wash the meat that we will use. In a saucepan (we can cook in a pot, but this time we will do over low heat, traditional style) we cook the bones, the meat, the brisket of hen or chicken (as you prefer), bacon, sausage and even blood sausage. Immediately boiling has started, we will low the intensity of the fire and after removing with a slotted spoon, the emerging lather, add the chickpeas. We take out the bones and enter the washed and cut vegetables (cabbage, carrots and leeks). Almost at the end, we add the potatoes. It only remains to separate the broth to do the soup noodles, although you also made it with rice. Finally, is necessary to divide into three parts: the soup, the chickpeas accompanied by vegetables, and finally a dish with different meats. Time to eat!

As in the previous case, when cold weather arrives feel like eating spoon dishes, so continuing with our special recipes post we get ready to cook 'callos a la madrileña' (tripes). First of all is clean them, so to do this will leave them for two hours in a bowl with water and vinegar. After this time, we wash them well so that they lose the smell they have acquired in the water, and then put them to boil in a pot with a veal snout and lamb trotters. When it starts to boil, we drain them with fresh water and add the black pudding, the bacon, sausage and spice it with onion, cloves, a little nutmeg and garlic. We cover it and let it cook for about three hours. In a skillet we chop onion and add paprika, garlic and parsley. This sauce will be added to the pot, then we stir to integrate with the broth and leave a few minutes over low heat. Before serving, remove the sausage and the black pudding to chop sliced, then we include it again, and... ready to delight your palate!

Another of our suggestions are the 'gallinejas' (food made with chicken entrails), well known in the capital and easy to prepare. Normally come clean from the butcher, but if you prefer we can clean them again before cutting, removing fat and dipping them in a container with water and vinegar. After we wash them with water to remove any rest of vinegar and chop them with a size of about 3 centimetres. On the other hand, we put abundant oil in a frying pan and when it is hot, put the chopped gallinejas to fry. Once will have a golden colour withdraw them and put them on paper to absorb the extra fat. Then we put them in a bowl with a little salt, and they will be ready to eat. Hurry up to eat them because more recent more tasty and crunchy.

In the gastronomy of Madrid there is also space for fish. Here we present you an easy and flavourful recipe, 'Madrilenian sea bream'. In a bowl mix breadcrumbs, onion, parsley, garlic, lemon juice, white wine and pepper until a homogeneous dough. We prepare a few slices of onion and potatoes and place them next to the sea bream in the baking tray and with the previously prepared mixture. Salted, we put in the furnace for about 20 minutes at 160-180 degrees, and then it will be ready to eat.

For sweetening any menu, we can prepare some 'buñuelos' putting into saucepan milk, sugar, salt and butter. Once everything is integrated, put flour and we remove over low heat until a homogeneous mass. Once this is done we separate in a bowl and let cool a little bit to add the eggs. Stir to join the mass and put crushed anise. When it is ready we put it in a pastry bag and we began to make balls with your hands that previously we will have moistened with cold oil. We put them in the pan with hot oil and remove them when they acquire a golden colour. Now we just have to put more sugar and cinnamon and present them to tasting... delicious!

This is just a small sampling of the dishes you can find in the Madrid cuisine, surely, if you dare to prepare yourself, you'll love them!