Spanish culinary traditions and recipe techniques

Traditional Spanish culinary practices are highlighted through various regional recipes and preparation techniques. One notable dish is a spinach cream paired with cod and chickpeas, a staple of Spanish gastronomy often served during Holy Week. This dish can be prepared as a dense stew or a refined cream, requiring careful preparation such as desalinating cod for 24 to 48 hours.

Another emblematic dish is the cocido madrileño, which has roots in the Jewish dish adafina. Traditionally served in three stages—noodle soup, chickpeas, and meats—experts suggest specific techniques to enhance its flavor. Chef Alberto Chicote and other culinary authorities recommend cooking the chorizo separately for a few minutes before adding it to the pot to improve the consistency and taste of the stew.