Learn how to prepare an authentic Spanish stew with our step-by-step recipe. Discover the secrets of this traditional dish full of flavour and textures.
Índice
- What is the origin of cocido?
- How to prepare a Spanish cocido with the original ingredients
- Types of cocido in Spain
- Prepared cocido and the best ingredients at Your Spanish Shop
Spanish pulses and vegetables are a fundamental part of our gastronomy, and one of the classic recipes that incorporates both vegetables and pulses is cocido. Knowing how to prepare a Spanish (or Madrilenian) cocido is a real art, here we explain the recipe step by step and the origin of this recipe.
What is the origin of cocido?
Cocido is a traditional Spanish dish with roots dating back to the Middle Ages. Although there are many regional variations, they all share a common base of being a stew that includes meat, sausages and pulses. Cocido is believed to have originated as an adaptation of olla podrida, a medieval dish consisting of a mixture of slow-cooked meats and legumes, its evolution and popularity driven by the need for warm, nutritious meals to endure the harsh winters.
Over time, each region of Spain has developed its own version of cocido, using local ingredients and reflecting the unique culinary traditions of each area. Today, cocido is a staple dish of Spanish gastronomy and is enjoyed throughout the country, especially during the colder months of the year.
How to prepare a Spanish cocido with the original ingredients
Cocido is a slow-cooked dish that varies in ingredients and preparation depending on the region of Spain you are in, however, in most cases the following ingredients are included.
Ingredients
300 grams of chickpeas
200 grams of veal (shank or shin)
1 veal shank bone
200 grams of chicken
1 ham bone
200 grams of fresh bacon
1 chorizo sausage
1 black pudding
2 carrots
2 potatoes
1 turnip
1 cabbage
2 cloves of garlic
1 onion
Salt to taste
Preparation
Step 1: The night before, soak the chickpeas in water to soften them.
Step 2: The next day, in a large pot, add the beef, cane bone, chicken, ham bone and bacon. Add enough water to cover the ingredients and bring to the boil.
Step 3: Once the water begins to boil, reduce the heat and simmer for one hour, skimming off any foam that forms on the surface.
Step 4: After the hour, add the chickpeas, carrots, potatoes, turnip, chorizo and black pudding. Leave to cook for another two hours.
Step 5: While the stew is cooking, cook the cabbage in a separate pot for about 20 minutes, then drain.
Step 6: In a frying pan with a little oil, sauté the chopped garlic cloves until golden brown. Add the cabbage and sauté for a few more minutes.
Step 7: When the stew is ready, serve it in three parts known as "vuelcos". First, serve the broth with noodles as a soup, then the chickpeas, vegetables and cabbage in a bowl. Finally, the meats are served in a separate bowl.
Types of cocido in Spain
El cocido es un plato muy tradicional de España y, con el paso del tiempo, ha generado una multitud de variantes regionales que reflejan los gustos y productos locales. Los siguientes son algunos de los más conocidos:
- Cocido madrileño: Este es probablemente el cocido más famoso de España. Como hemos visto anteriormente, se sirve en tres "vuelcos" o platos separados, el primero es una sopa hecha con el caldo del cocido y fideos, el segundo contiene los garbanzos y las verduras y el tercero contiene las carnes.
- Cocido maragato (León): Este cocido es único porque se sirve al revés que el madrileño. Primero se sirven las carnes, luego los garbanzos y las verduras, y finalmente, la sopa.
- Cocido montañés (Cantabria): En este caso se utilizan alubias blancas en lugar de garbanzos y también contiene berza, una especie de col rizada. Suele incluir morcilla, chorizo, tocino y carne de cerdo.
- Escudella i carn d'olla (Cataluña): En esta versión catalana del cocido, se añade un "pilota", una gran albóndiga, a la mezcla de carnes. A diferencia del cocido madrileño, se suele servir en dos partes, primero la sopa y luego la carne y las verduras.
- Cocido andaluz: Este cocido varía mucho de una zona a otra, pero una versión popular de la provincia de Granada incluye garbanzos, patatas, calabaza, judías verdes, tomate, pimiento, cebolla, ajo, y varias carnes, incluyendo chorizo y morcilla.
Each of these cocidos has its own unique flavour and character, reflecting the rich diversity of Spanish cuisine.
Prepared cocido and the best ingredients at Your Spanish Shop
Cocido is one of the recipes we miss the most when we don't have access to the original ingredients, with Your Spanish Shop you can enjoy the best cocido wherever you are.
In our online catalogue you can buy the ingredients of the cocido, to make it the way you like it, or you can opt for the prepared recipes of reference brands such as Litoral, so you can enjoy the best cocido just as you remember it. Our team is in charge of managing both national and international shipments, to preserve the freshness and properties of each ingredient.
Translated with www.DeepL.com/Translator (free version)