Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

cocido a Spanish meat and vegetable stew with a long history and a number of variations both within spain and outside. It is the subject of a remarkable essay by Alicia Rios (1984), who explains that in all its numerous versions it is based on

slow and prolonged cooking that unites water, meat and horticultural products in a single pot. A single dish while it is cooking, it is tripled upon serving, for it provides three different courses (vuelcos, meaning overturns). The first course, or vuelco, is the soup; the second vuelco consists of a platter presenting the chickpeas with the beef, chicken and pork on top of them; and in the third vuelco the vegetables and sausages are served.