Homemade croquettes

Ingredients:

• 50 g butter
• 50 g flour
• 750 ml milk
• 2 eggs
• 100 g chopped jamón
• sunflower oil
• breadcrumbs
• salt

Preparation:

1. Make the bechamel.
2. When the mixture becomes silky smooth, stir in the jamón and one teaspoon of salt, and mix.
3. Pour the bechamel in a glass plate and let cold for 2h.
4. Lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball.
5. Dip them in  beaten egg and breadcrumbs.
6. Lower them into the hot oil and cook until crisp and lightly golden-brown. 
7. Set them aside on plenty of kitchen paper to drain the excess oil. 
8. Serve while they are still hot.

And enjoy!

Callos Madrid-style

Ingredients:

• 1.25kg beef tripe
• Spanish paprika
• 250g calf's foot, cut in half
• 4 tbsp olive oil
• Vinegar
• Salt
• 3 bread slices
• 125g spanish chorizo sausage
• 100g jamón
• 2 tomatoes
• 3 spanish morcillas sausage
• Parsley
• 2 onions
• 1 head of garlic
• Bay leaf
• Pepper
• Flour

Directions:

1. Chop the beef tripe and set in a bowl of vinegar and salt for 1 hour. 
2. After that, clean it under cold running water and rinse thoroughly.
3. Chop a onion and peel the garlic cloves.
4. Place it in a pot, cover with water and bring to a boil.
5. Add the calf's foot, chopped onion, bay leaf, 4 garlic cloves, pepper and salt.
6. Boil until the beef tripe get soft, around 1 hour, while pour off scum that formed.
7. Pour off the beef tripe, chop the calf's foot and reserve the water.
8. Fry the bread and reserve.
9. Fry the chorizo and morcilla and reserve.
10. Finely chop the other onion and sauté it. Add the peeled and chopped tomatoes.
11. Chop a garlic clove and parsley and add them.
12. Stir paprika and flour. Add 1 tbsp tripe water.
13. Cut the chorizo and morcilla into rounds. And jamón in small squares.
14. Add the beef tripe, chorizo, jamón, morcilla, bread, 1 chopped garlic clove and 250ml tripe water.
15. Simmer 20 minuts.

Perfect with a glass of Spanish wine.

And enjoy!!