Escuela La Ola

This recipe is easy and fast. It is quite typical in Spain, even if it is called arroz a la cubana. We are proposing today the traditional Spanish version with the homemade tomate frito.

Ingredients for 2 people

Preparation + cook time: 40 minutes

Preparation

Pour approximately 2-3 table spoons of extra virgin olive oil into a medium size pan. Place on a burner on medium high heat. Pour the rice into the pan and coat the rice with the oil, stir it and fry it a bit. Pour one cup of water, salt and one clove of garlic into the pan and bring to a boil.

As soon as you see that it gets drier, pour one cup of water and then after a while one more until you pour all 6 cups into the pan.

Start preparing the tomate frito (tomato sauce); first of all wash, peel and chop the tomatoes.

Then peel the two remaining cloves of garlic, the onion and cook them in a pan with oil.

When the garlic is browned, add the chopped tomatoes and the salt.

Stir the sauce and leave it cooking for few minutes until it gets creamy.

When the rice is cooked (about 20 minutes) drain it.

Fill in a cup with the rice and press it lightly. Turn the cup on a plate in order to obtain a pile of rice.

Pour the tomate frito on the rice and carefully top with a fried egg.

Breakfast may vary according to the regions and customs of Spain. Today we are going to talk about what usually people have for breakfast.

To drink:

	Café con leche (coffe with milk) or,
	especially children, colacao (cocoa powder).
	Sometimes zumo de naranja natural (fresh orange juice).
To eat:
	Tostadas (toasted bread) with jam, honey, butter,  extra virgin olive oil and salt with or without jamón serrano (ham)
	galletas (biscuits), cereals with milk,
	bocadillos (sandwiches),
	bollos (buns) or, usually in bars,
	churros or porras (fritters) with hot chocolate.

On weekdays Spanish people usually have a stronger second breakfast, between 10:00 and 12:00, which is usually taken in bars near the workplace.

So, what do you usually have for breakfast? And what’s the typical breakfast in your country?

Can you recognise them?

Enrique Iglesias

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Madrid hot summer is coming and we have thought about a nice recipe that will help you to survive!

Ingredients for 4 people:

- 6 fresh big ripe tomatoes

- 1 green small pepper

- 1 red small pepper

- 1 small cucumber

- onion (60 gr. )

- salt

- 3 tablespoons of extra virgin olive oil

- white vinegar (4-6 tablespoons)

- two slices of day-old bread with no crust

- 200 gr. of day-old bread crumbs soaked in water

- cold water

To garnish chop/cut into small pieces: tomato, pepper, cucumber, onion, day-old bread.

Optional ingredients:

- 1 clove of garlic

- 1/2 green apple

Preparation + cook time: 20 minutes.

Preparation:

1. Soak the 2 slices of bread in a bowl with water, salt and extra virgin olive oil.

2. Wash all the vegetables, let them drain and peel them. Remove the seeds from the pepper. Mix all the ingredients except the 2 slices of bread.

3 . Place all the ingredients in the mixer, add some water and mash them until it becomes like a liquid cream.  Add the bread and mash everything again.

4. Add more cold water, stir it a bit and check if the mixture has enough salt an vinegar.

5 . If necessary use a food mill (a mouli) to get rid of all the pips, skins, etc.

6 . Chill thoroughly and, before serving, add some extra virgin olive oil, stir it a bit with a wooden spoon.

7. To garnish use the chopped/cut tomato, pepper, cucumber, onion, day-old bread.

Like most traditional recipes, in each family there’s a way to prepare the cocido madrileño.

So here you can read one of the 100 ways!

Ingredients for 6 people:

• 250 gr dried chickpeas
• 500 gr meat (usually beef)
• chicken bones
  
• 2 chicken breasts
• 2 small blood sausages “Morcillas” (black pudding)
• 6 chorizos
• 1 piece of salt pork belly or streaky bacon
• 1 ham bone or fresh pig’s foot
• 1 savoy cabbage
• 1 onion
• 3 carrots
• 6 small potatoes
• 1 clove of garlic
• pasta o rice for soups (40 gr p/p).

Preparation:

First of all, the day before you prepare the cocido, soak the dried chickpeas in a large pot of cold water with some salt for 12 hours. Be sure that the water covers the chickpeas entirely, so that they soften.

In a large pot with 13 cups of cold water, put the meat, ham bone, alt pork belly and chicken (both breasts and chicken bones). Bring water to a boil and skim any fat, etc. off the top, add water if necesessary.

Add the drained chickpeas, onion, garlic and salt to taste, simmer 2 or 3 hours.

Chop the cabbage in to eighths. Remove 2 cups of broth from the stew and put into a large stock pot. Place the cabbage in the pot with 2 cups broth and 2 cups water and boil until cabbage is soft.

In the pot where you are cooking the cocido add the chorizos, morcillas and the peeled carrots and potatoes.

Take as much stock from the pot of meat as you need and mix it with equal amount of stock from the cabbage. Bring to a boil. Add pasta/rice to pot and cook until al dente.

Preparation + cook time: 3 or 4 hours.

When serving:

Serve up the pasta/rice with broth in soup bowls as a first course.

As a second course, in a deep open serving dish, arrange chickpeas on one side, then on the other side place the meat. Cabbage, potatoes and carrots are arranged in another serving dish.

Let everyone mix the ingredients and ¡buen provecho!

If you don’t have the time to prepare the cocido we recommend you to try it at Taberna La Bola.

Address: Calle Bola, 5

Opening time: from 13:00 to 16:00 and from 20:30 to 23:00, from Monday to Saturday – Tel.: 91 547 69 30.