Croqueteria

There are various versions of locals’ favourite savoury snack at the Time Out Market, but the traditional meat-based recipe is as near to perfection as can be. To start you soften the roughly-chopped onion and celeriac in a little olive oil with the chouriço, garlic and bay leaf. When the onion starts to become golden, refresh it with white wine. As soon as the wine evaporates, add the meat, cut into large cubes. This is then seasoned with salt, pepper and cumin to taste and stewed until it starts to disintegrate – about 1 hour 30 minutes to 2 hours. When it is cooked, drain the sauce into a recipient and reserve. For the gravy, heat the butter and in it colour the onion and fry the flour until golden. Add the stock little by little to dissolve the flour and mix well so that lumps do not form. When you have a smooth gravy, allow to boil for 2 minutes to cook the flour, while stirring constantly (so that the bottom does not burn). Shred the meat, add the gravy and allow to cool. Once cold, weight out 50-gramme portions, shape into croquetes, dip in egg and breadcrumbs and freeze. After freezing, heat oil to 180º C and deep fry the croquetes until they are well coloured and crispy. They are then finished in a 250º oven, for five minutes.