Spanish Cocido Recipes

COCIDO - TRADITIONAL SPANISH STEW - HEARTY!

Steps:

• 1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
• 2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

SPANISH COCIDO

Steps:

• Saute beef in oil in casserole dish until lightly browned.
• Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
• When onion limp and golden, add tomatoes and stock.
• Puree one can of chickpeas and add to mixture.
• Cover casserole and cook at 100 C for 5 hours.
• Drain second can of chickpeas and add to stew, cook for 30 minutes more.
• Season with salt and pepper and add sherry just before serving.

COCIDO

Steps:

• Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
• Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
• Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
• While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
• Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

COCIDO MONTAñES (TIA BLANQUI'S BEANS)

Steps:

• Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
• Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
• Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!