Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h 30 min total80 min hands-onServes 6Medium
149 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDOne pot, served as three courses, in the order Madrid has argued about for two centuries.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Dried chickpeas000 g
Beef shank000 g
Marrow bone000 g
Jamon bone000 g
Tocino000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying morcilla and chorizo for boiling, not for grilling
Skimming: the first hour decides the broth
Timing three courses out of one pot
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 19 of the 28 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: keeping the broth clear through the first hour — step 17 of 28.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Fermin Cuellar watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Why the chorizo goes in its own pan
Salting only at the end
Turning the leftovers into ropa vieja
Which meats go in cold and which go in late, and why the chorizo is never boiled with the chickpeas.
Written by Fermin Cuellar. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
51 people cooked it, 87% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 149 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
