How to make Madrid stew

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Here is a Madrid stew for you to try. You can make it at home later.

1. Although there are many types of meat in Madrid stew, some people say that chickpeas are the real protagonist of Madrid stew. The chickpeas are supposed to be soaked the night before the stew, but I forgot and didn’t do them until 10am this morning, just slow-cooking them in the microwave for a few minutes, so they soaked for about 6 hours. This is the minimum standard, and the time cannot be less than this, otherwise it will take a long time to stew. In addition, the chickpeas will swell after being soaked, so please consider the quantity carefully...

2.1 Wash and cut the vegetables one by one. You can cut it into any way you want. I cut the onion into shreds, the red pepper into cubes, and the carrot into dice. The vegetables can be whatever you like and any seasonal vegetables you think are suitable for stewing. It is very flexible. Since I had limited vegetables on hand, I added some frozen vegetables to increase the richness of the ingredients.

3.2 Prepare all kinds of meat, thaw what needs to be thawed, and cut what needs to be cut into pieces. Just cut it into 1.5 cm pieces, but it's up to you. To make a Madrid stew, nothing else matters, except a nice piece of ham. Or even if there is no ham, I think it would not be too bad to replace it with other meats

4. Put olive oil in the pan. Of course, it doesn’t matter what kind of oil you use, but as a Mediterranean cuisine, olive oil is of course the best match. Then add garlic and onion, stir-fry, and add diced red pepper. This is to allow the aroma of these three ingredients to fully bring out. (Before adding oil, I put the chopped fat in the pot for a while to allow the fat to release oil. Of course, this is completely unnecessary, it's just my personal preference.) You can add some salt at this time, but of course, you don't have to. When the onion and red pepper are fried soft, add water to the pot, add the soaked and washed chickpeas and all the meat except chicken, blood sausage and sausage. After boiling over high heat, add salt to the appropriate saltiness and simmer over medium-low heat.

5. The chickpeas will be cooked in less than an hour. At this time, add the carrot pieces and cook for a while, then add the remaining meat and all the vegetables, bring to a boil and simmer. The chicken and both sausages were cooked very well and became soft and tender very quickly. This time I used chicken thighs, which were extremely tender and tasted very good. In short, to sum up, 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 them into pieces for sharing, and pour them back into the pot. Then taste it to see if it is lacking salt, if so add some. If you still feel it is not delicious enough, just add some chicken essence. But I personally don’t recommend adding chicken essence, because the ingredients of Madrid stew are very rich and the flavor is already sufficient. After all, natural is best.

The Madrid stew introduced above is actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.