Chef Isabel
Olleta de Músic (Alcoi Festival Olla)
Olleta de músic is Alcoi's Valencian festival olla: white beans and cardoons simmered with pork trotter, botifarra de ceba, blanquet, saffron, and a little rice for a long Moros i Cristians day.
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Chef Isabel
Menudo a la Andaluza
Menudo a la andaluza is Andalusian spoon food: clean tripe, chickpeas, cured pork, and pimenton cooked low until the callos turn tender and the broth grips the spoon.
Chef Isabel
Cocido Extremeño
Cocido extremeño is Extremadura in a pot: chickpeas, gallina, ibérico tocino, chorizo and morcilla, with almost no vegetable. The clean broth is the point, so simmer low and add the sausages late.
Chef Isabel
Olleta de Blat Alicantina
Olleta de blat is Alicante mountain spoon food: soaked wheat berries, white beans, pork, pumpkin, and greens cooked until the grain swells and thickens the pot. Keep it slow and it behaves.
Chef Isabel
Sopa de Galets Catalana
Sopa de galets is Catalonia's Christmas soup, with great shell pasta stuffed with pilota and cooked in a clean escudella broth. Strain the caldo well, and the galets stay glossy.
Chef Isabel
Puchero Andaluz con Pringá
Puchero Andaluz is Andalucía's pale chickpea cocido, built from soaked garbanzos, salted bones, chicken, beef, pork, and patience, then served as clean broth first and pringá mashed onto bread after.
Chef Isabel
Puchero Valenciano con Pelota
Puchero valenciano is Valencia's winter cocido: a clear, generous pot of chickpeas, meats, greens, and the cabbage-wrapped pelota that makes it Valencian, with fideo soup served first.
Chef Isabel
Brou Menorquí (Menorcan Cocido Broth)
Brou menorquí is Menorca's Wednesday cocido, a quiet two-turn pot: pale broth with small pasta first, then chickpeas, potatoes, cabbage, and meats cooked low enough to stay clear.
Chef Isabel
Olla de Cerdo Murciana
Olla de cerdo murciana is Murcia's everyday pork pot: white beans, fresh and cured pork, potatoes, and vegetables simmered slow, with the sofrito stirred in near the end.
Chef Isabel
Escudella i Carn d'Olla
Escudella i carn d'olla is Catalonia's Christmas spoon food: a clear, deep caldo served first with galets, then the meats, chickpeas, vegetables, botifarra, and pilota brought to the table.
Chef Isabel
Olla de la Plana
Castellón's winter olla is cocina de cuchara from La Plana: white beans, chard, cardoon, calabaza, and roots, with pork only as a whisper. Keep the simmer low and the vegetables in order.
Chef Isabel
Berza Gaditana
Berza gaditana is Cádiz spoon food: chickpeas and white beans with the green the season gives, plus chorizo, morcilla, and pork, simmered until the broth turns thick and honest.
Chef Isabel
Cocido con Pelotas Murciano
Cocido con pelotas is Murcia and the Vega Baja at Christmas: chickpeas and winter meats in a clear broth, with big mint-scented meatballs that decide the whole pot.
Chef Isabel
Escudella Fresca Mallorquina
Escudella fresca is Mallorca's spring cocido: fresh broad beans and peas, artichokes, potato, and the island's cured pork larder simmered into a green, light spoon dish.
Chef Isabel
Sopa de Picadillo Andaluza
Sopa de picadillo is Andalucía's clear puchero-broth soup, finished with fine fideos, chopped egg, jamón, chicken, and mint. The whole dish depends on a patient, clean caldo.
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