Gambas al ajillo or garlic shrimp is a delectable Spanish tapa. It is prepared through heating olive oil and dried chili in casuelas (terra cotta cooking and serving dishes). Garlic and fresh shrimps are then added and garnished with a pinch of salt. It is typically served sizzling with bread on the side.
At Sobrino de Botín, cochinillio asado is prepared through
butterflying a suckling pig. It is then seasoned with salt, sweet paprika,
garlic, onion, basil, bay leaf and thyme. It is then drenched with white wine
and water. The suckling pig is roasted in an oven fueled with local green oak.
DISH – Cocido Madrileño
WHAT IS IT?
Cocido Madrileño is a deconstructed stew packed with chickpeas, potatoes, beef, pork and
chorizo. It is a traditional Madrileño stew based on chickpeas. It is typically enjoyed during winter but is served
all year round in some Madrid restaurants.
At La Bola, cocido
Madrileño is prepared in individual clay pots. The clay pots are filled
with beef shoulder, chicken drumstick, ham on the bone, chickpeas, pork fat,
chorizo, potato, and water. The pot is left uncovered to sit on coal and simmer
for 4 hours. It is then topped with cocido stock and salt is added. No spices or herbs go into the stew. It is then served
in deconstructed stages called vueltos. The first vuelto consists of piping hot broth that is spiked red from the
paprika in the chorizo. The broth is poured on short fideo (thin Spanish noodles). The second vuelto is a cascade of chickpeas, meat and potato, topped with a
spoonful of braised cabbage.
DISH – Bocadillo de Calamares – Delicious Destinations Madrid
WHAT IS IT?
Bocadillo de calamares is a popular Spanish specialty at the Plaza Mayor in Madrid. This squid
sandwich is prepared through coating sliced calamari rings in flour before
being dropped into hot sunflower oil. The squid rings are then stuffed into
sliced Spanish rolls without any sauce or spread.
Bar La Campana has been serving bocadillo de calamares since 1870. Their bocadillo de calamares is served with a wedge of lemon. Mayonnaise is
served on the side upon request.
DISH – Callos a la Madrileña – Delicious Destinations Madrid
WHAT IS IT?
Callos a la Madrileña is a beef tripe and sausage stew spiked with paprika. It is referred to as a
poor man’s stew as it is made of typically discarded portions of cattle, like
WHERE IS IT?
Casa Lucio Calle de la Cava Baja, 35 Madrid, Spain
NOTES – Delicious Destinations Madrid
Casa Lucio is known for its callos a la Madrileña. The dish is prepared through simmering beef tripe with vegetables, chorizo, blood sausage, ham bone and chili peppers up to an hour in a pressure cooker. The sauce is made with sautéed onion, diced ham and pimentón de la Vera, thickened with flour. The sauce and meat are then simmered together before being plated with more chunks of chorizo and blood sausage.
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