This is one of the great one-pot dishes of the world. It’s the Spanish equivalent of the Italian bollito misto or French cassoulet. It is a year-round national favourite in Spain but I reckon this fits best into the Australian autumn and winter. A friend with a vineyard in central Victoria cooks cocido during vintage because she can feed the pickers from one big pot and still have time to work the crusher.
That said, it is a three-course meal. First, there is an invigo