Rice with beans and chorizo

Ingredients (for 4 guests):

½ Kgr. of rice, 2 chorizos (highly-seasoned pork sausage), 1 pepper, 1 tomato, 1 medium sized onion and 2 cloves of garlic (for the frying sauce), ½ kgr. of tender beans, salt and saffrone.


Make one frying sauce together with the pepper, the onion, the garlics and the tomatos.

Inside a pottery casserole put the frying suace and add the rice, mixing everything for a while. Next to this add the chorizo and the cut beans.

The last step is to put inside the casserole three glasses of water, salt, saffrone and cook everything over a low heat until the rice arrives to its best taste.

Stew with swiss chard and celery


½ Kgr. of white beans, 50 grs. of fat, 100 grs. of pork's meat, 100 grs. of chorizo (highly-seasoned pork sausage), ¼ kgr. of swiss chards, ¼ kgrs. of potatos, 1 piece of celery, 1 spoonful of paprika.


Inside a casserole with water boil the beans, together with the fat and the meat, until the beans are tender. Afterwards, add the swiss chards and the celery, being previously cut, as well as the potatos, cut into quadrate small pieces, the chorizos and one spoonful of paprika.

Continue boiling it until the soup is reduced and the stew has got a dense aspect.

 Stew with peas and beans 


½ Kgr. of chickpeas, ¼ kgrs. of potatos, 50 grs. of fresh fat, 100 grs. of chorizo (highly-seasoned pork sausage), small thistles, ¼ kgr. of peas, ¼ kgrs. of beans, some leaves of lettuce, paprika, salt.


Inside a pot containing water the chickpeas have to be boiled (previously they have been soaked into water), together with the fat, until the chickpeas are tender, which happens in about one hour.

Afterwards all the vegetables cut into pieces have to be added, together with the chorizo and a spoonful of paprika. The boiling continues until there is less soup to see.

Stew with cabbages


½ Kgr. of white beans, 50 gr.s of fresh fat, 150 grs. of pork's meat, the ears and the tail of a pork, 1 cabbage, paprika, cumins, 100 grs. of blood sausage.


Inside a pot with water have to be boiled the beans together with the fat, the meat, the ears and the tail of the pork. When the beans are tender, the cabbage has to be added cut into big pieces, adding also the blood sausage, the paprika and, previously smashed using a mortar for it, the garlic and one little spoonful of cumins.

Let everything boil until the soup is reduced.

Traditional stew

INGREDIENTS (for each guest):

50 gr. of chickpeas, 25 gr. of pork fat, 1 bone, 50 gr. of meat, 50 gr.of green beans, 25 gr. of carrots, 50 gr. of potatos, 25 gr. of pumpkin.


Inside a pot containing water add the chickpeas (which have been soaked into water the previous day), the green beans cut into pieces, the potatos, cut into big pieces, the carrots, without cutting but peeled, the piece of pumpkin, the meat, the fat and the bone. The time for boiling is about 45 minutes. The chickpeas and the vegetables are served as first course and the meat and the fat, called everything "la pringa", served as second course.

The serrania salad


1 medium sized cabbage, 2 kgr. of walnuts, 1 kgr. pomegranates, 1 red and dry pepper, 2 cloves of garlic, olive oil (for frying), 1 loaf of bread, paprika (as much as you like), pepper (as much as you like), salt (as much as you like), vinegar (as much as you like).


The cabbage has to be cut into fine pieces, boiling it into vwater and resting it into the water until it gets cold. Afterwards it has to be drained.

The walnuts have to be broken and peeled.

The pomegranates have to be opened and cleaned, using at the cook only the grains of them.

The dry pepper has to get tender by putting it into hot water.

The garlics and the bread have to be fried into the olive oil. Afterwards, and inside a mortar, the garlics, the bread, some cumin, the paprika, the pepper, the vinegar and the salt are smashed together.

The last step is to put into a salad dish the cabbage, the pomegranates and the walnuts with some of the oil used for frying. Next to this, everything has to be mixed with the smashed contents of the mortar.

Cooked asparagus


½ Kgr. of asparagus, ½ onion, 2 cloves of garlic, 2 eggs, vinegar (as much as you like), olive oil.


The asparagus have to be boiled into water with some vinegar.

Into a frying pan have to be heated some olive oil. Inside it have to be put also the garlics and the onion, everything fine cut, adding afterwards the boiled asparagus. After mixing everything for a while, some water has to be added until it begins to boil.

To season the cooked asparagus one hard-boiled egg has to be added, as well as some vinegar and salt, setting everything with a beaten egg.

Cooked beans


1 y ½ Kgr. of beans, 2 lettuces, 2 cloves of garlics, 1 spoonful of vinegar, 1 loaf of bread, paprika, olive oil, salt.


Inside a casserole the garlics and the bread have to be fried and retired afterwards. The lettuces have to be cut, mixing them together with the beans and frying them lightly inside the casserole with the used olive oil.

Inside a mortar have to be smashed the garlic and the bread, adding to them one little spoonful of paprika, the vinegar and some water. This mixture is put into the casserole together with the beans and the lettuces and is boiled over a low heat, until the beans are tender.

If needed, some hot water can be added.

Stew with cabbages


½ Kgr. of chickpeas, ¼ Kgr. of fresh pork fat, 1 piece of cured pork fat, 1 backbone, ¼ kgr. of chicken, ¼ kgr. of pork's meat, 1 tail, 1 medium sized cabbage, 1 kgr. of potatos, ¼ kgr. of beans, 1 piece of abomasum, 1 piece of blood sausage, 4 chorizos (highly-seasoned pork sausages).


The night before the cooking day we put the chickpeas into soak with water.

Inside a pot we put water to boil and afterwards we add the chickpeas, the fresh pork fat, one little piece of cured pork fat, the backbone, ¼ kgr. of chicken, ¼ kgr. of pork's meat and a tail. After boiling during half and hour, we will add to the pot a medium sized cabbage cut into two pieces, the peeled potatos, the beans, one piece of abomasum, the blood sausage and the chorizos, boiling everything during one hour. To be served very hot.

Chickpeas vegetable stew


400 gr. of chickpeas, 600 grs. of spinachs, 250 grs. of cod, 1 potato, 2 leeks, 2 cloves of garlics, 5 spoonful of olive oil, 2 tomatos, 1 onion, paprika, salt and pepper, 1 spoonful of flour.


The day before cooking the chickpeas as well as the cod have to be soaked into water using separate containers. The day of the cooking the first thing to do is to boil the chickpeas togheter with the garlics, leeks and a half onion peeled, everything into a pot filled with lots of water. It has to be boiled during 90 minutes.The following step is to add the cod, boiling it during half an hour. Afterwards the spinachs and the peeled potato have to be added, boiling everything during 15 minutes.

Apart, using a frying pan with olive oil, the rest of the cut onion has to be fried, adding afterwards the cut tomato and, afterwatds, the flour and the paprika. When everything is well fried, it has to be passed through the food mill, and the resulting sauce has to be added to the pot with the chickpeas. Salt and pepper is added afterwards and is boiled during 15 minutes, until the chickpeas are tender, but not broken up.

Spanish oister plant with tuna omelet


1 Kgr. of Spanish oister plants, 2 eggs, 4 garlics, parsley, 1 box of tuna, lemon, salt, breadcrumbs, flour, olive oil, 5 almonds.


The Spanish oister plants have to be cleaned and cut into pieces. Afterwards they are lightly fried into a frying pan with olive oil. Reserve the final result.

Make little omelets with one beaten egg, salt, two cut into pieces garlic, cut into fine pieces parsley, the juice of one lemon, breadcrubs and one box of tuna. These omelets have to be added to another beated egg and the flavour, and all the mixture together has to be fried with olive oil.

The next step consists of frying the five almonds, two garlics and one loaf of bread. To these mixture has to be added parsley, saffron and salt, and everything has to be afterwards smashed in the mixer.

The final step is to boil into a casserole filled with water the spanish oister plants, the result of the mixture smashed into the mixer and the little omelets during 15 minutes.