Cocido

Name: Cocido
Yield: Serves eight
Cuisine: Spanish
Ingredients: 250 g/9 oz smoked streaky (fatty) bacon, in one piece, or 250 g/9 oz belly pork; 250 g/9 oz smoked streaky (fatty) bacon, in one piece, or 250 g/9 oz belly pork; 500-800g/1¼-1¾ lb cured brisket or silverside (pot roast); 500-800g/1¼-1¾ lb cured brisket or silverside (pot roast); 1 knuckle gammon (smoked or cured ham) bone, with some meat still attached; 500-750g/1¼-1¾ lb beef marrow bone, sawn through; 1 knuckle gammon (smoked or cured ham) bone, with some meat still attached; 1 knuckle gammon (smoked or cured ham) bone, with some meat still attached; 2 bay leaves; 5 ml/1 tsp black peppercorns, lightly crushed; 1 pig’s trotter (foot), sawn through; 1 whole garlic bulb; 2 quarters corn-fed chicken; 250 g/9 oz/1¼ cups dried chickpeas, soaked overnight and drained; 1 small onion, studded with 2 or 3 cloves; 1 small onion, studded with 2 or 3 cloves; 2 leeks, cut into chunks; 2 large carrots, cut into big pieces; 500 g/1¼ lb small new potatoes, scrubbed; 2 leeks, cut into chunks; 1 morcilla or 250g/9 oz black pudding (blood sausage); 2 red chorizo sausages; 1 morcilla or 250g/9 oz black pudding (blood sausage); 1 morcilla or 250g/9 oz black pudding (blood sausage); 1 small (bell) pepper, finely diced; 30 ml/2 tbsp long grain rice; salt

Preparation info

Serves
eight

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Spanish national dish, cocido is also Madrid’s most famous stew. The name simply means “boiled dinner” and it used to be made more than once a week. A pot of fresh and salt meat with chicken and sausages is simmered with chickpeas and some fresh vegetables. The broth makes a soup course and then the rest is displayed on two splendid platters. Serve with a bottle of Viña Arana from La Rioja Alta or Bodegas Bilbaonas Viña Pomal.

Ingredients

Europe
Spain
La Rioja
Mediterranean

Cocido

Ingredients

Method

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