Madrid Stew
1.
Although there are many kinds of meat in Madrid stew, some people say that chickpeas are the real protagonist of Madrid stew. The chickpeas should have been soaked the night before the stew was made, but I forgot that they were soaked at 10 o'clock this morning, and they were kept in the microwave for a few minutes. It lasted about 6 hours. This is the minimum standard, and it cannot be less than this time, otherwise it will take time to stew. In addition, the chickpeas will rise after being soaked. In terms of quantity, please consider it carefully...
2.
Prepare all kinds of meats, defrost them, cut them into pieces. Cut into 1.5 cm pieces just fine, but this one is arbitrary. In fact, to make Madrid stew, nothing else is important, as long as there is a good piece of ham. Or even if there is no ham, I think it won’t be too bad for other meats
3.
Wash and cut vegetables one by one. It can be cut into any kind. I shred the onion, dice the red pepper, and cut the carrot into hob pieces. Vegetables can be what you like, and various seasonal vegetables that you think are suitable for making stews are very flexible. Because I have limited vegetables on hand, I added some frozen vegetables to increase the richness of the ingredients
4.
Put olive oil in the pot, of course, no matter what kind of oil it is, but as a Mediterranean cuisine, olive oil is of course the best match. Then add garlic diced and shredded onion and stir fry, then add diced red pepper. The purpose is to let the aroma of these three ingredients come into full play. (I used to put the sliced fat in the pot for a while before adding oil, in order to let the fat out of the oil. Of course, this is not necessary at all, it is just my personal hobby.) It can be at this time Put some salt, of course, you can leave it alone. When the onions and red peppers are all sautéed, add water to the pot, add the soaked and washed chickpeas and all meats except chicken, blood sausage and sausages. After the fire is brought to a boil, add salt until the salt is suitable. , Simmer over medium and small fire.
5.
In less than an hour, the chickpeas are ripe. At this time, add the carrot pieces and cook for a while, add the remaining meat and all the vegetables, and simmer after boiling. The chicken and both intestines were cooked very well, and they were very soft and rotten soon. I used chicken thighs this time, which is very tender and tastes very good. In short, the summary is that before adding vegetables, the standard is whether the chickpeas are cooked; after adding vegetables, the standard is whether the chicken is cooked.
6.
After cooking, take out the ham, sausage and blood sausage, cut into pieces for everyone to share, and pour it back into the pot. Then taste the taste to see if there is a lack of salt, and add it if it is lacking. If it is still not delicious enough, just add some chicken essence. But I personally do not recommend adding chicken essence, because the ingredients in Madrid stew are very rich and the umami is enough. After all, natural is the best.
