Fry the garlic in the earthenware dish and remove it before it burns. Next, place small slices of toasted bread in the bottom of the pot, sprinkle with paprika and sauté. Add cold broth and simmer for twenty minutes. Serve in a small pan and, if desired, top with a poached egg.
In a large pot, cook ham hocks, beef bones, various vegetables, one or two chickens, and beef over high heat for four to five hours. After this time, strain the contents of the pot without damaging the ingredients. The broth is transferred to a clean container, reheated, and chopped hard-boiled egg, ham, chicken, and beef are added.
The brown peppers are roasted over hot coals, peeled and seeded, and cut into strips. Oil, fried tomato and roasted garlic are prepared and added to the pepper strips. It is usually eaten cold, although it can be heated if desired. It is served with a boiled egg garnish.
The tomatoes, peppers and courgettes, seeded and roughly chopped, are sautéed in fried oil, seasoned with salt and pepper and, without waiting for them to brown, a small amount of stock is added. Stir well with a wooden spoon, without crushing anything, and leave to reduce slowly.
A mince of pure pork loin is prepared and sprinkled with aromatic herbs and pepper, then stuffed into natural casings. They can be served fried, boiled or grilled.
Once the boiled eggs have been cut in half, remove the yolks. Fill the cavities with a mixture made from the yolks and chopped peas, tuna, red pepper and carrot.
Once filled, place them in the oven in a baking dish, drizzle with melted butter and cover with Manchego ratatouille.
In a frying pan, cook some ham, chorizo and bacon in their own fat, without adding any oil.
Add the eggs and scramble them. When they are set, serve in an earthenware dish.
Made from pure sheep's milk, it can be served fried as an appetiser or as a dessert, either on its own or with honey. It can also be eaten once it has been aged in pure olive oil.
Wash the lettuce leaves thoroughly and chop them together with the tomatoes; add the asparagus, tuna, olives and green pepper.
The white bread is cut into small squares, placed in a bowl and covered with a white cloth dampened with water. Oil is fried with garlic cloves and the pieces of bread are added, which have become spongy after absorbing the moisture from the cloth. They are turned in the pan until they are golden brown and ham and chorizo cracklings are added. Depending on the season, they are eaten with grapes or chocolate.
Place a mixture of fried onion, tomato and parsley in a casserole dish. Add the potatoes, cut into thin slices, bay leaves and a mixture of crushed garlic and aged wine. Cover everything with hot water, season with salt and pepper, cover and leave on the heat until the potatoes are well cooked but not mushy.
In a deep frying pan, melt the pork jowl and fry the garlic cloves cut in half. When the garlic is golden brown, remove it and add the chickpea flour, paprika, pepper and caraway seeds. Season and add boiling water, stirring slowly with a wooden spoon until you have a thick purée. Serve with crackling and in a small frying pan.
The whole cod is grilled over charcoal. Then the bones and skin are carefully removed.
In a clay pot, over low heat and with oil, add chopped peeled and seeded tomatoes, onion, garlic, parsley and choricero pepper. Once browned, add the flaked cod and continue to sauté over low heat.
Small pieces of beef, trimmed of fat and gristle, are placed in a large earthenware pot and cooked thoroughly. Separately, a stew is prepared with green beans, white beans, potatoes, and pieces of ham and chorizo. The beef is then added to this stew and left to simmer. It is served in individual earthenware pots.
Put oil, chopped onion, bay leaf and thyme in a casserole dish. Add the lamb, cut into small pieces, together with finely chopped liver. Simmer for about ten minutes. Add paprika and crushed garlic; season and cook with chopped potatoes for one hour.
Chop up some good beef. Prepare a sofrito with onion, tomato, parsley and garlic, adding a little pepper. Once ready, add the chopped meat and place in the oven in a clay pot.
The chicken, cut into small pieces, is sautéed in oil until golden brown. Finely chopped onion and flour are added. Sauté for five minutes, adding wine and water until covered. Almonds, fried bread, saffron, pepper and nutmeg are crushed in a mortar. Add the mixture to the pepitoria and simmer for three hours. Serve with meatballs made with breadcrumbs, beaten egg, chopped ham and parsley.
Partridge stewed in the innkeeper's style
The partridges, thoroughly cleaned, are browned, covered with red wine and placed in a clay pot with oil, lard and garlic. Aromatic herbs, ham and pepper are added. They are seasoned and sautéed, then cooked slowly, turning them over a couple of times. The sauce is strained and poured over the partridges.
Serve with slices of fried bread.
Juana María's casserole dish
Beef and pork tenderloins are roasted. A homemade Spanish sauce is prepared using onion, carrot, parsley, salt, pepper, nutmeg and stock. Toasted flour is added, the sauce is strained and the tenderloins, cut into fillets, are dipped into the sauce. Served with a vegetable garnish.
The suckling lamb heads, cut in half and thoroughly washed, are placed on the grill. A mixture of garlic, parsley and breadcrumbs is prepared and spread over the heads. They are then placed in the oven until they are cooked to perfection.
A cream is made from sugar, milk, flour, beaten egg and cinnamon. A large frying pan is heated with very hot oil. Flower-shaped iron moulds are dipped in the cream and placed in the oil. The flowers are then sprinkled with sugar and cinnamon. They are served with honey, cream or ice cream.
The classic cake batter is baked in the oven in the shape of a cake and then glazed. This cake is soaked in a mixture of milk with vanilla and cinnamon, and is served with ice cream, which is very pleasant.
