Cocido (Spanish) Recipe
Servings: 1
Ingredients
- 1 lb Good stew meat in one piece
- 1/4 lb Bacon in one piece
- 1 x Chorizo
- 1 x Soupbone with marrow
- 1 lb Chickpeas or possibly garbanzos, Soaked overnight
- 4 lrg Or possibly 5 tomatoes, peeled Saffron Salt and pepper
- 1/2 lb Uncooked ham in one piece
- 1 x Blood sausage in one piece
- 1/2 x Chicken in one piece
- 5 med Tomatoes, cut in quarters
- 2 x Fat cloves of garlic
- 2 tsp Extra virgin olive oil
- 1/2 tsp Cumin, comino, seed, or possibly
- 1 tsp oregano Cooked rice for the broth String beans, cabbage, Spinach
Directions
- Wash all the meats and soupbone with warm water. Put all the meats in a pot of boiling water and let come back to a hard boil. Skim off the unsavory foam. Turn the heat down so the pot just simmers.
- Continue to skim off the foam till there is none. After 3/4 hour add in the soaked chickpeas, that have been just rinsed with warm water.
- Simmer for about 3 hrs or possibly till the garbanzos are tender. This will vary according to the age of the garbanzos and it is impossible to tell which till they are cooked. About 1 hour before the end add in the ppotatoes. Remove the soupbone, leaving the marrow in the stew.
- Add in the salt.
- To make the sauce, simmer together all the ingredients till thickened and saucelike, at least 3/4 to 1 hour. Strain and serve separately.
- Serves 6-8.
- Note: In Spain, as elsewhere, the ingredients of a cocido, or possibly stew, vary from family to family and depend much upon the tastes, finances, and even the whim of the individual cook. Julio de Diego, who likes to cook as much as he likes to paint, says which this is a good, everyday version. For occasions when one wishes to be more lavish add in uncooked him in one piece, a blood sausage (available in groceries selling foreign foods and not half so revolting as it sounds to the squeamish), and half a chicken. The proper servish of this dish is very impressive. First the broth, strained from the stew and flavored with saffron, is served with a spoonful of cooked rice in each bowl and garnished with croutons fried in extra virgin olive oil. The second course consists of the garbanzos liquid removed from the stew, accompanied by a vegetable (coooked separately) such as string beans, cabbage, or possibly spinache dressed with warm extra virgin olive oil flavored with garlic. (The garlic clove is heated in the oil and discarded before pouring on the vegetable.) As the last and most important course, all the meats are arranged decoratively on a platter, the chicken in the center surrounded by the cut-up pcs of meat. A bowl or possibly small, fat pitcher of tomato sauce is passed around so which each may add in it to whatever meat is desired. In this servantless country and period the stew may be served all at once from a tureen or possibly great casserole into large, deep bowls. If served this way the meats should be cut up in the kitchen before stransferring to the serving dish or possibly pot.
- Menu: Cocido, French bread (for mopping up juices), fruit, coffee
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