Cocido Recipe

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cocido recipe

Main dish

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Cocido is a classic Spanish dish that has been cherished for centuries. This hearty stew varies by region, but its essence remains the same: a comforting meal that brings together a medley of ingredients, simmered to perfection. Whether you’re looking to impress with authentic Spanish flavors or simply seeking a soul-warming meal, cocido is the perfect recipe.

What is Cocido?


Cocido, which translates to “cooked” in Spanish, is a traditional dish that blends meats, vegetables, and legumes into a flavorful stew. It’s typically served in stages, where the broth is enjoyed first, followed by the meat and vegetable components. The most famous version is Cocido Madrileño (from Madrid), but each region has its twist, using local ingredients and methods.

Ingredients


The ingredients for cocido can vary, but here’s a traditional recipe that captures the essence of this flavorful stew:

For the broth:

1 pound of beef shank or stewing beef
1 pound of pork belly or ribs
1 whole chicken (or a mix of chicken legs and thighs)
1 ham bone or jamón serrano (optional for added flavor)
2 chorizo sausages
1 morcilla (Spanish blood sausage, optional)
1 bone with marrow (adds depth to the broth)
2-3 liters of water


For the stew:

1 cup chickpeas (soaked overnight)
2 carrots, peeled and sliced
2 potatoes, peeled and quartered
1 leek, cleaned and chopped
1 cabbage, cut into quarters
2 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste


Optional Sides:


Rice or vermicelli noodles (for serving with the broth)
Pickles, like gherkins or piparras (mild green chili peppers)
Rustic bread


Step-by-Step Instructions

Prepare the Broth:

In a large pot, add the beef shank, pork belly, chicken, ham bone, chorizo, morcilla, and bone with marrow. Cover with water and bring to a boil. Skim any foam that rises to the surface.

Lower the heat and simmer for about 1.5-2 hours.

Add the Chickpeas:

After the initial cooking period, add the pre-soaked chickpeas, garlic cloves, and bay leaf.

Continue simmering for another hour, allowing the flavors to meld together. Make sure to keep the pot covered, but occasionally check the water level and add more if necessary.

Cook the Vegetables:

Once the meat and chickpeas are tender, add the carrots, potatoes, leek, and cabbage to the pot.

Cook for an additional 30-40 minutes until the vegetables are soft but not mushy. Season the broth with salt and pepper to taste.

Strain the Broth:

Remove the meats and vegetables from the pot. Strain the broth and set it aside. In some variations, rice or vermicelli noodles are cooked in the broth at this stage, making for a heartier soup course.

Serve the Cocido:

Traditionally, cocido is served in two or three stages. First, the broth is served, often with rice or noodles. Then, the meat, chickpeas, and vegetables are presented together on a large platter for everyone to share.

Tips for a Perfect Cocido:


Use high-quality meats: The combination of different meats, from pork to chicken, is key to the depth of flavor. Don’t skimp on the chorizo, as it imparts a smoky, spicy flavor that enhances the entire dish.


Don’t rush the cooking: Cocido is a slow-cooked dish, and it needs time for the ingredients to release their flavors into the broth. Let it simmer gently to get the best results.


Customize to your taste: You can easily customize this dish by adding other vegetables like turnips or parsnips, or even swap out the chickpeas for beans.


A Hearty Tradition


Cocido is more than just a dish; it’s a cultural experience. In many Spanish households, this dish is a weekend family favorite, where everyone gathers around the table to enjoy each serving. Whether you’re celebrating a special occasion or simply craving a hearty meal, cocido is sure to hit the spot.

Enjoy this traditional Spanish stew with a slice of crusty bread and a glass of wine for the full experience!

Variations of Cocido


While the recipe above represents a traditional Cocido Madrileño, cocido has many regional variations across Spain, each with its unique touch. Here are a few notable versions:

Cocido Lebaniego (Cantabria)


This version hails from the northern Cantabrian region, where the focus is on mountain flavors. It includes regional morcilla, bacon, and local sausages. The star ingredient, however, is the cecina (cured beef), which adds a rich, smoky depth to the dish.

Cocido Montañés (Cantabrian Mountains)


This hearty stew is a cousin to the cocido but includes white beans instead of chickpeas. It’s particularly popular in the cold winter months. The stew incorporates cabbage, pork ribs, and a variety of sausages. This version is more soup-like due to the inclusion of beans.

Cocido Maragato (León)


The unique aspect of this version is how it’s served: in reverse! Typically, diners start by enjoying the meats first, followed by the vegetables, and lastly, the broth. The ingredients are similar to the Madrileño version but can include pork ear and snout for a more rustic feel.

Cocido Gallego (Galicia)


In Galicia, cocido is a meat-lover’s dream. The stew is packed with large chunks of pork shoulder, chorizo, bacon, and sometimes even pork face. Potatoes and turnips are often added, reflecting the local Galician produce.

Cocido Andaluz (Andalusia)


The Andalusian version is lighter and often incorporates a wider variety of vegetables, including green beans and artichokes. The meats used in this version lean toward chicken and pork, with less reliance on sausages, making it a bit less rich compared to northern varieties.

Serving Suggestions


While cocido is a hearty meal on its own, there are a few accompaniments that can elevate the experience:

Pickled Vegetables: Serve with Spanish piparras or gherkins for a refreshing, tangy contrast to the rich stew.


Bread: A rustic, crusty bread is perfect for soaking up the broth.


Red Wine: A robust Spanish red wine, such as a Rioja or Ribera del Duero, pairs beautifully with the deep flavors of the meats and broth.


Storing and Reheating


Cocido is an ideal dish to prepare in large quantities since it stores well and the flavors continue to develop as it sits. Here are a few tips for storing and reheating:

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.


Freeze: Cocido can also be frozen. Place the stew in freezer-safe containers, and it will keep for up to 3 months. When reheating, thaw overnight in the fridge and heat slowly on the stove to preserve the texture of the vegetables and meats.


Reheat: When reheating, add a little water or stock to the broth to bring it back to its original consistency. Heat gently to avoid overcooking the meat or making the vegetables too soft.



Cocido is more than just a meal—it’s an experience of Spanish culture, history, and tradition. Whether you’re making it for a family gathering or as a weekend project to savor over a few days, this dish embodies the art of slow cooking and rich, comforting flavors.

This recipe is a versatile base, and you can experiment with different meats and vegetables depending on what you have on hand or what is in season. As you stir the pot, you’re not just cooking a stew—you’re connecting to the culinary heart of Spain.

So, grab your largest pot, and let the slow, rewarding process of making cocido fill your home with warmth and irresistible aromas!

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