Madrileño stew
Ingredients
• 8.81 oz of chickpeas
• 10.58 oz of cow blood sausage
• 8.81 oz of chicken thigh meat
• 3,52 oz of bacon
• 3,52 oz of onion blood sausage
• 3,52 oz of chorizo
• 1,76 oz of serrano ham
• Four five-centimeter marrow bones
• 8.51 pt of water
• 35.27oz of cabbage
• Four potatoes
• Two carrots
• An onion
• A turnip
• One garlic clove
• 0,1 pints of extra virgin olive oil from Spain
• 3.52 oz of soup noodles
• Salt to taste
Preparation
1. The day before, leave the chickpeas to soak in warm water with a pinch of salt. The next morning, drain the chickpeas.
2. In a large saucepan, pour the 0.1 pints of extra virgin olive oil from Spain. When it’s hot, add the meats, the bacon, the washed bones and the ham. Cover with four liters of water and wait for it to boil.
3. Once it boils, remove the foam that is on the surface.
4. Add the chickpeas and let it boil again. When it boils again, add the carrot, onion and turnip. Let it cook at a simmer for at least three hours.
5. When you notice that the chickpeas begin to soften, add the peeled potatoes. Taste i to see if it needs salt.
6. In another saucepan, cook the chopped cabbage for half an hour. Drain and fry with the garlic. To do this, add a splash of extra virgin olive oil from Spain.
7. In another pot, cook the chorizo and the blood sausage.
8. Finally, drain the broth resulting from the first pot. Pour in the noodles and cook until tender.
The traditional stew is served in three batches. The first is the soup with the noodles. The second is made up of chickpeas, which are served together with vegetables (cabbage, carrot and turnip). And, the last and third batch, is made up of properly cut meats and bones.
