Lomo de orza
|(Source: JJ Merelo)|
To prepare the lomo, cooks first marinate the meat in herbs and spices for two days before they slow-boil (fry?) the meat in olive oil for a couple hours. Once it’s cooked, it’s put into a glass jar (doesn’t have to be a clay orza) and filled with plenty of olive oil. You can find recipes (in Spanish) here and here.
|Jiennense comfort food|
The stew includes a vegetable base that contains a lot of the basic ingredients for paella—garlic, onion, tomato, peppers, and artichokes. You can add all sorts of meat to the tasty broth, including clams, shrimp, desalted salt cod, and rabbit. Check out two Spanish-language recipes here and here.
|(Source: Juan Fernández)|
Morcilla en caldera
|(The stuff in the ceramic dish, not the rolls)|
|(Source: Javier Lastras)|
Have you ever tried any of these before? Does anything sound appetizing…at all? Tell me in the comments below!