Cocido Valenciana

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

This is a Spanish version of a boiled dinner, superior, in my view, to the New England variety. It is the recipe of Vicente de Crespo of Denia, Spain, and was given to me by Trin Yarborough. The bright yellow coloring and rough chunks of vegetables and meats inspire a hearty appetite. Serve it with rice and a big, garlicky salad.