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

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.