Answer: comes from Madrid. To prepare you will first need a permission for import of foreign food, because some of the ingredients are not available everywhere, as Spanish chorizo and morcilla, although tested variants with other kind of saucissages are not that bad either. First: the best chorizo in Spain is reputadly the one of Salamanca (saucissage with paprika), but you have to be very careful because there are many types: some as ’embutido’ just to put on bread or eat as tapas, while others are for cooking, and some to fry and some to boil. You need the last one. Second: the best morcilla is reputadly the one of Burgos and there are two kinds, the one made with onion and the one made with rice. I prefer the first one (saucissage made of pig’s blood like French ‘boudin’ although better cooked). Then: you need a collection of vegetables and meat. A whole old hen, some pieces of ‘tocino’ (lard, bacon) and little pieces of meat or bones with some meat. Vegetables used are leeks, potatous, carots, onion, garlic and cabbage. The main ingredient is the chickpea.
If you have managed to collect everything, you need an immensely big pot. You fill it with water and a little bit of salt and leave the meat, the hen and the bacon cook with some vegetables like carots, onion and garlic. At small fire, about 2 hours. (Don’t forget to take away from the top the ‘blood rests’ that become like a dirty, gray cream.) Then you put the saucissages with the chickpeas and the rest of vegetables. If the chickpeas have been in water for a whole night and they’re of good quality, they’ll need another 1 hour 30 to be cooked. About half an hour before the end of cooking, you put the whole peeled potatoes inside. Finished.
Now, you have to do the serving. Monday: you take the ‘soup’ (caldo o consomé) and put some ‘fideos’ (small pasta) inside. You just eat the soup that day. Tuesday: you take the vegetables and potatoes and serve them alone. Wednesday: you serve the chickpeas. Thursday: You serve the hen with the saucissages. Friday: You serve the meat with the bacon. On Saturday you’re not hungry and on Sunday you take a sweet. Don’t forget the espresso after the meal, it helps with digestion!