With regards poultry, the most popular is chicken. With the Court established in Madrid, game became popular, including wild boar, fallow deer, and especially partridge and pheasant. But Madrid and its surrounds are a real paradise for meat lovers.īasque and Castilian carveries have started to spring up throughout the region, which have granted the T-bone steak and the suckling pig the right to exist in the area. At Christmas, the most typical dish is red bream, which is currently in competition with hake and sea bass.
The city receives fish and seafood from nearly every harbour in Spain, given the fact that it is practically equidistant from all of them. Seafood is not only present in the tapas of Madrid. Others which have acquired special status are the lentil, which is eaten with "chorizo", and the haricot bean. However, the chickpea is not the only legume used in Madrid's cooking. It is in fact used in many more traditional dishes other than the "cocido", such as the chickpea and vegetable stew and is often served with spinach and cod. As a result the chickpea has become the most valued pulse in the region.
" Cocido madrileño" could be defined as a combination of all the "cocidos" prepared in the rest of Spain and even America and its preparation depends more on the availability of products and the climate than anything else.
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