Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


I was served this dish earlier this week at a business working lunch in Madrid. I was dying to ask the waiter for the recipe, but did not dare to do it out of concern that asking for a recipe at a business lunch where everybody else was male would make me look fluffy... I know... all that talk about feminism… Still, I have tried to replicate the recipe and tested it on some female friends (who are as 'up there' on gender rights as I am, but agree it is not OK to ask for recipes at business lunches...though they actually think it is OK to talk about football!)

You may think I am being immodest, but this is even better that the dish I tried.  So perhaps not asking for the recipe was not a bad idea after all...

You need:
- 200 gr chickpeas (soak them in water overnight)
- two table spoons of oil plus more oil for frying the garnish squid.
- half a green pepper
- a tomato (peeled)
- an onion (quartered)
- a quarter of a teaspoon of paprika (pimenton)
-900 ml fish stock (I do not often use stock but it actually makes a big difference here)
- a bay leaf
-a teaspoon of parsley
- two squids (cut it in mouthful pieces)
- 3 tablespoons of flour (or even better, 1 tablespoon of plain flour and 2 of chickpeas flour)
- salt

Put the stock, green pepper, tomato, onion, bay leaf, parsley and oil in a pan and heat it until it gets warm. Then add the chickpeas and salt. Let it boil and then simmer for 1.30 hours.  Take the tomato, onion, pepper and a cup of water out of the pan and blend it. Put it back into the pan and simmer for another 10 minutes.

Separately heat a pan (do not add any oil). Reserve the 'legs' of the squid and two squares of squid per person for the final garnish. When the pan is hot add all the squid except for the garnish and wait for  2-3 minutes so that they get a hard consistency. Add the squid to the pan with the chickpeas and boil for 10 more minutes.

Finally heat olive oil, coat the squid with the flour/s and fry them until they are golden on all sides (3 minutes in total)

Serve the chickpeas in bowls and add the fried squid on top of the soup as garnish.

The children liked seeing the change of texture of the squid when they are put on the pan. And my little ones never fails to enjoy any blending.