Authentic Spanish Cocido Recipe: A Hearty Feast from Madrid

Ingredients

500g of beef shank
500g of pork belly
4 pieces of Spanish chorizo
1 whole chicken, cut into sections
1 head of cabbage, cut into wedges
4 medium potatoes, peeled and quartered
4 carrots, peeled and sliced
2 turnips, peeled and quartered
400g of chickpeas, soaked overnight
2 leeks, cleaned and cut into chunks
1 whole onion, peeled
3 cloves of garlic, peeled
1 bunch of celery
1 tablespoon of salt
1 teaspoon of black peppercorns
2 bay leaves
1 sprig of fresh parsley
Water

Steps and instructions

Place the beef, pork, chorizo, and chicken in a large pot. Cover with water and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 2 hours.
Add the chickpeas, onion, garlic, celery, leeks, salt, peppercorns, bay leaves, and parsley. Continue to simmer for another hour.
Remove the meat and chickpeas from the pot and set aside. Strain the broth through a fine sieve and return it to the pot. Discard the solids.
Add the potatoes, carrots, and turnips to the broth and simmer until tender, about 30 minutes.
In a separate pot, blanch the cabbage in boiling water for about a minute, then drain.
Add the cabbage to the pot with the broth and vegetables and simmer for another 10 minutes.
While the vegetables are simmering, cut the meats into serving pieces.
To serve, place some meat, chickpeas, and vegetables in each bowl, then ladle the broth over the top. Serve hot.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for simmering.
Fine sieve - A sieve with small holes to strain the broth and remove any solids.
Knife - A sharp knife for cutting the meat and vegetables.
Cutting board - A sturdy cutting board for chopping and preparing the ingredients.
Potato peeler - A tool for peeling the potatoes and carrots.
Measuring spoon - A spoon for measuring the salt and peppercorns.
Tongs - Long-handled tongs for handling hot meat and vegetables.
Slotted spoon - A spoon with slots to retrieve the chickpeas from the broth.
Bowl - Serving bowls for serving the cocido.

Recipe variations

Vegetarian Variation: Replace the meat with tofu or seitan, and use vegetable broth instead of meat broth.
Seafood Variation: Add seafood such as shrimp, clams, or fish fillets to the broth during the final stages of cooking.
Spicy Variation: Add a spicy kick by including hot peppers or red pepper flakes in the broth.
Smoked Variation: Use smoked meats like smoked ham hocks or smoked sausages to enhance the flavor.
Regional Variation: Experiment with regional variations of cocido, such as the Asturian version which includes white beans, or the Madrilenian version which often includes marrow bones.
Herb-infused Variation: Add herbs like rosemary, thyme, or oregano to the broth for a fragrant twist.
Root Vegetable Variation: Replace or add to the traditional vegetables with other root vegetables like parsnips, sweet potatoes, or rutabagas.
Grain Variation: Include grains like barley or farro to make the soup heartier and more filling.
Customized Garnish Variation: Experiment with different garnishes such as chopped fresh herbs, grated cheese, or a drizzle of olive oil.

Recipe overview

Cocido is a hearty, comforting stew that originates from Spain. This one-pot delicacy is a perfect blend of flavors coming from an assortment of meats such as beef, pork, chicken, and Spanish chorizo, coupled with an array of vegetables and chickpeas. This recipe takes a total of about 4 hours to prepare and cook, but the resulting robust, savory stew is well worth the wait. It's a perfect dish for a large family dinner or for warming up on a chilly day. Expect a mouthful of tender meats, soft vegetables, and a flavorful broth with every spoonful.

Common questions

Can I use different types of meat?
Yes, you can use different types of meat according to your preference. Traditional Cocido recipes often include beef, pork, chicken, and chorizo, but you can customize it to your liking.
Do I need to soak the chickpeas?
Yes, it is recommended to soak the chickpeas overnight before cooking. This helps to soften them and reduce the cooking time.
Can I add more vegetables?
Absolutely! Cocido is a versatile dish, and you can add additional vegetables like green beans or peas if you want to enhance the flavors and nutritional value.
How long does it take to cook?
The total cooking time is approximately 3-4 hours. This includes simmering the meats, adding the vegetables, and allowing everything to cook until tender.
Can I make this recipe in advance?
Yes, Cocido can be made in advance. In fact, the flavors often develop more when it sits overnight. Just make sure to store it properly in the refrigerator and reheat before serving.
Can I freeze the leftovers?
Certainly! Cocido freezes well. Allow it to cool completely, portion it into airtight containers or freezer bags, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Large pot - A large pot is needed to cook the cocido and simmer the ingredients.
Fine sieve - A fine sieve is required to strain the broth and remove any solids.
Knife - A knife is necessary for cutting the meats and preparing the vegetables.
Cutting board - A cutting board provides a stable surface for chopping and preparing ingredients.
Soup ladle - A soup ladle is useful for scooping and serving the hot broth.
Bowls - Bowls are needed for serving the cocido.

Origin stories

Cocido is a traditional Spanish stew, beloved for its hearty warmth and rich flavor. A true testament to Spain's culinary tradition, cocido has its roots firmly planted in the Madrid region, where it is known as "cocido madrileño." However, like many tales spun in the kitchen, the dish's origins venture beyond the borders of a single region. It is said that cocido can trace its lineage back to the Jewish dish adafina, a slow-cooked Sabbath meal. With the expulsion of the Jews from Spain in the 15th century, the dish was adapted by the remaining population and given a new name: cocido. Over time, it evolved into its present form, a hearty mix of meat, chickpeas, and vegetables. Every bubbling pot of cocido is thus a simmering historical tapestry, a delightful culinary chronicle of the people of Spain.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.