Rioja Pochas

  • Ponemos los caparrones, en un puchero, cubrimos de agua y arrimamos al fuego, cuando rompa a hervir añadimos el tocino y los tropiezos.

  • Dejamos hacer a fuego lento con el puchero semitapado, a falta de aproximadamente 1 hora para terminar, incorporamos la zanahoria, ½ cebolla y el chorizo.

  • El tiempo de cocción dependerá de los caparrones, unas dos horas aproximadamente, la sal se echa al final. Si durante la cocción hiciese falta añadiremos agua fría.

  • Para que los caparrones estén en su punto deben de quedar un poco tiesos, enteros y el caldo espeso.

  • En una sartén aparte, sofreímos la otra mitad de la cebolla finamente picada, cuando esta esté trasparente añadimos media cuchara de pimiento molido, todo ello lo vertemos sobre los caparrones para su apaño.

  • Al momento de servir retiramos los tropiezos, y los incorporamos a una fritada, echa anteriormente, que nos servirá de segundo plato.

  • Para terminar servimos los caparrones acompañados de unas guindillas asadas.


- ½ k ilo de caparrones
- 200 g de tocino
- 200 g de chorizo
- Tropiezos (en este caso 1 pata y ½ oreja de cerdo, ½ jarrete de cordero)
- 1 cebolla
- 1 zanahoria
- Aceite
- Sal
- ½ cucharada de pimiento molido
- Guindillas asadas


Stuffed Piquillo peppers

  • Prepare some béchamel sauce and set aside

  • Sauté the onion on a low heat in a large pan

  • Season the minced meat

  • Add paprika to the sauteed onion and brown lightly

  • Add the mince and fry with the onion

  • Mix well with the béchamel and leave to cook for 15 minutes

  • Cool the stuffing and place in the fridge

  • Once cooled, remove and fill the peppers with it

  • Beat the egg, dip the peppers in flour and egg, and fry them.


- 20 piquillo peppers
- 4 onions
- 750 gr. ground beef
- 2 paprika spoonfull
- 1 olive oil spoonfull
- 1 floor spoonfull
- 1 or 2 eggs
- Salt
- Pepper

Ingredients Bechamel

- 1 milk litre
- 1 olive oil spoonfull
- Nutmeg
- 5 floor spoonfull
- Salt


Mixed Vegetable Stew

  • Wash all the vegetables and set them aside. Cut the chard and cardoon stalks into 4 inch lengths.

  • Boil the artichokes whole.

  • Shell the peas and beans and set aside.

  • Dice the ham.

  • Boil all the vegetables separately in salted water, as they have different cooking times so it is better to separate them to avoid them breaking up.

  • Split the boiled artichokes in half.

  • Beat the egg in a dish with the flour.

  • Take the vegetables and dip them first in flour, and then in egg.

  • Fry and set aside.

  • Gently fry the chopped onions in a pan with the carrots and ham chunks on low heat.

  • When softened, add the vegetables, a little meat stock and salt to taste.

  • Cook on a low heat for 15 minutes.

  • Decorate with the battered vegetables and asparagus.


-½ kg. french beans
- ¼ kg. peas
- 4 Rioja asparagus
- 4 Rioja chard stalks
- 4 cardoon stalks
- ½ kg. of borage
-¼ kg. small beans
- 2 onions
- 12 artichoke
- 3 carrots
- 8 small potatoes
- 100 grs. parma ham
- 1 olive oil spoonfull
- 1 harine spoonfull
- 1 egg
- 1 meat stock spoonfull
- Salt


Zurracapote (Special mulled wine)

For 16 litres of wine:
  • Dissolve two kilos of sugar in two litres of water.

  • Simmer two cinnamon sticks in 1/4 litre of water.

  • Strain the water and add to the wine.

  • Add the juice of 5 lemons.

  • Take the lemon rinds and cinnamon and wrap in a cloth.

  • Tie up the cloth and place the bundle in the wine to add flavour.

  • Leave to macerate for a few days until the taste is right.

Note: Especially typical at Easter and local fiestas.


- Red wine
- Water
- Sugar
- Cinnamon
- Lemon


Cutlets with vine shoots

  • Take some dried vine shoots.

  • Sear the griddle, then clean it with newspaper.

  • When the vine shoots are reduced to live embers, spread them out and place the griddle above with the cutlets inside.

  • Grill well on both sides.

  • Add salt.

Note: Usually served with piquillo peppers and fried potatoes.


- Lamb cutlets
- Salt
- Dried vine shoots

Borage with Potatoes

  • Scrape the borage stems until all the hairs covering them are removed.

  • Wash in plenty of cold water.

  • Place in a pot of boiling water.

  • When it returns to the boil, add chopped potato and salt to taste.

  • Boil for 30 minutes.

  • Drain well.

  • Sauté in a frying pan of olive oil and chopped garlic until golden brown.

  • Mix the drained borage with the sautéed mixture and it is ready to eat.


-Olive oil
-Garlic cloves


Torrijas (Spanish-style French toast)

  • Bring milk to the boil along with the sugar and cinnamon stick.

  • Remove from heat and let cool.

  • Cut the bread into slices just over 1 cm thick.

  • Place the slices in a high-sided bowl and pour on the boiled milk until they are covered and well soaked.

  • Remove the slices one by one, batter with flour and egg and fry in a pan with sufficient well heated oil.

  • Drain thoroughly and sprinkle with caster sugar and powdered cinnamon.

Note: Typical dessert on Saint Joseph’s day (19th March)


- Milk
- Bread
- Sugar
- Cinnamon
- Flour
- Oil
- Ground sugar
- Ground cinammon


Potatoes with Chorizo

  • Peel the potatoes, wash them in cold water and cut them into cubes.

  • Place the cut, cleaned potatoes into a pan and cover with cold water.

  • Add a bay leaf and salt and bring to the boil.

  • Add chorizo (one chunk per person).

  • Mix garlic and parsley in a mortar, and add this mixture to the potatoes when they are half cooked.

  • When they are fully cooked, add a sprinkle of olive oil previously warmed in a frying pan with 1/2 spoonful of paprika.


- Potatoes
- Bay leaves
- Salt
- Chorizo
- Garlic
- Parsley
- Olive oil
- Paprika