Preparation:

In a bowl mix the crumb of bread with a little salt and the blood of the rabbit. Then add the finely chopped giblets and meat, egg, pine nuts and knead all very well to form small balls (meatballs).

In a frying pan sauté the chopped rabbit and winged giblets. While so many e potatoes chopped in an irregular shape, with ½ liter of water, to which will be added the rabbit and meatballs once fried. Let simmer for 30 minutes. Finally, chop the ingredients of the mortar with a little salt and pour the chopped in the pan next to some pine nuts. And then served. Meatballs are traditionally made with rabbit blood, as they are tastier.

Preparation:

• We put in a pot with a little water the peeled potatoes and checkered pieces. Floured the cod (previously cleaned), and fry it in a frying pan with very hot oil.
• In a frying pan apart we fry the onion (heading as for salad), adding later the tomato (split in pieces). We cook the eggs.
• When the potatoes have boiled for about 20 minutes, add to the pot the cod, the sofrito and the spices (laurel, clove, pepper in grain, salt and saffron).
• We roast a head of garlic and in the mortar the majamos together with the almond, adding it to the pot.
• Five minutes before separating add the cooked eggs, broken pieces.

Preparation:

• Fry the turkey meat with shell, then put it in a pot with water. In a separate bowl we put all the rest of the meat, previously chopped; We chopped 2 0 3 garlic cloves in pieces, sprinkle the spices and then add the egg. Chop the parsley into small pieces by putting it in this mixture; Finally add the bread, (previously macerated with a little water) and finally the blood.
• We mix all the ingredients until all these are well mixed and we are making balls the size of a walnut.
• In the oil where we fry the turkey we give a few turns to the almonds and a little bread, we take 1 or 2 cloves of raw garlic and chop them in the mortar together with the almonds and bread. We throw this bite into the pot where the turkey is boiling along with the potatoes (peeled and cut into squares).
• Fry a tomato, adding a tablespoon of flour 2 or 3 seconds before separating. Throwing it into the pot.
• Finally we put the meatballs leaving them to cook about 30 minutes approximately.

Preparation:

• In a frying pan or in the pot to be cooked, add oil and put the onion into small pieces, garlic, laurel and cloves, half-cooked, add the cut meat to tacos, and finish frying.
• Add the wine and water and bring to a boil until the meat is tender. Then add the potatoes and grind with salt. Continue cooking until the potatoes are at their point.

Preparation:

Probably this is the most traditional dish of Redován and the whole region of Vega Baja del Segura. Dedicated to great occasions and holidays.

• Put the chickpeas to soak the day before. In a pot cook for an hour the chickpeas, meat, bacon and celery. In a bowl, crumb the bread with a pinch of salt, add the blood and mix well. Then add the other ingredients and knead everything well. It is taking portions of this mass and is shaped like “balls”.
• Add the meat and the chickpeas, the other ingredients and the balls in the pot to the boil, letting them cook until everything is ready (cook for 3 hours over low heat).
• This dish is typical at Christmas. The custom was years ago to kill the turkey and the blood was reserved to make the meatballs. At the dinner on Christmas Eve turkey was roasted. On Christmas day the stew was cooked and served like this:
• First dish, with part of the broth and made a “soup covered”.
• Second course, the balls with a little broth.
• Third course, meat, chickpeas and potatoes.

Preparation:

• The day before, they washed the snails very well with water and salt, and they were put in a casserole. Then salt the edge of the pan with salt and cover with water. This is done so that they do not escape.
• Once drowned, they are thrown into another pan and covered with water. We put them to heat to foam them, and once foamed the broth is drained and the snails are reserved.
• On the other hand, we make an onion and add a spoonful of flour. When the sofrito is done, add a spoonful of ground pepper.
• You put a casserole with water, the potatoes, the chorizo, the ñora, the whole tomato and the sofrito of the onion. Then we pour the boiling broth the snails and a little water if necessary.
• In a mortar we put the cumin and we extract the chorizo, the tomato and the ñora of the pot to chop them. This is minced the broth, and let it cook for half an hour.