Chef Isabel
Lentejas a la Riojana
Lentejas a la Riojana are La Rioja's spoon food: brown lentils, chorizo, potato, and choricero pepper cooked slowly until the broth turns red, sweet, and thick enough to hold a spoon.
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Chef Isabel
Potaje de Berzas con Fariñona
Potaje de berzas is Asturian cocina de cuchara: berza, white beans, potatoes, and cured pork in one slow pot, with fariñona added late so it gives flavor and stays whole.
Chef Isabel
Olla Gitana Murciana
Olla Gitana is Murcian cocina de cuchara: chickpeas, pumpkin, green beans, and pear in a sweet-sour broth finished with vinegar and mint. The balance is the dish.
Chef Isabel
Potaje de Garbanzos con Acelgas Andaluz-Manchego
This Andalusian and Manchego chickpea potaje is cocina de cuchara, spoon food: tender garbanzos, chard, slow sofrito, and a fried bread and almond picada that thickens the broth.
Chef Isabel
Garbanzos con Jamón a la Castellana
Garbanzos con jamón are Castilian spoon food: chickpeas, serrano ham, pimentón, and a slow sofrito cooked dark enough to make a simple pot taste full.
Chef Isabel
Lentejas con Chorizo Castellanas
Lentejas con chorizo are Castilian spoon food: small pardina lentils, smoky chorizo, vegetables, and a slow sofrito cooked until sweet before the pot does the rest.
Chef Isabel
Lentejas Viudas
Lentejas viudas are Castilian spoon food: meatless lentils carried by a slow sofrito, sweet pimentón, and vegetables until the pot tastes full without chorizo.
Chef Isabel
Garbanzos con Tagarninas
Garbanzos con tagarninas belongs to the spoon food of Andalucía and La Mancha: chickpeas, young wild thistle, pimentón, cumin, and a fried bread majado that makes the broth thick enough to remember.
Chef Isabel
Potaje de Vigilia Castellano
Castile's Lenten potaje is thick spoon food for Cuaresma: chickpeas, salt cod, spinach, pimentón sofrito, and egg. Soak the garbanzos, keep the pot gentle, and add the cod last.
Chef Isabel
Potaje de Garbanzos con Panecillos Granadino
This Granada potaje is cocina de cuchara, spoon food: soaked chickpeas, greens, a slow sofrito, and little fried bread panecillos that drink up the broth.
Chef Isabel
Cigrons a la Catalana
Cigrons a la Catalana are Catalonia's chickpeas cooked in a dark sofregit, loosened with their own broth, then thickened with almond-garlic picada while pine nuts and raisins give the sweet Catalan note.
Chef Isabel
Espinacas con Garbanzos
Sevilla's espinacas con garbanzos keeps chickpeas and spinach thick, dark, and spoonable, with a majado of fried bread, garlic, cumin, pimentón, and sherry vinegar doing the real work.
Chef Isabel
Puchero de Hinojos Granadino
Puchero de Hinojos is Granada Alpujarra spoon food: chickpeas, white beans, wild fennel, pork, and morcilla, with the fennel scalded first when tough so its bitterness seasons the pot instead of ruling it.
Chef Isabel
Garbanzos Andaluces con Rape y Almejas
Garbanzos con rape y almejas belong to the Andalusian coast: chickpeas, monkfish, clams, and a prawn-head fondo, cooked gently so the sea carries the pot.
Chef Isabel
Lentejas Extremeñas con Patatera
Extremadura's lentils lean on pardinas, pimentón de la Vera, and patatera, the soft potato sausage that melts late into the pot and turns a plain stew into proper cocina de cuchara.
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