Best 5 Cocido Traditional Spanish Stew Hearty Recipes

COCIDO

Steps:

• Put the chickpeas, oxtail, jamón serrano (or bacon or prosciutto), and ham bone or beef shank in a large stew pot with 4 cups of the cold water. Bring to a simmer slowly, about 30 minutes, then cook for 1 hour, skimming the foam off the surface occasionally.
• Meanwhile, in a mortar pound the garlic, peppercorns, saffron, and cumin together until mushy. Add the whole tomato and continue pounding until the mixture is homogeneous. This step can also be done in a blender or food processor.
• Add the green beans, chicken legs, chorizo, potato, and the chopped tomato to the stew pot along with the remaining cup cold water. Carefully stir the stew and salt lightly. Add the spice mixture to the pot and stir carefully to blend well.
• Cook over very low heat for 2 to 4 hours, checking doneness occasionally after 2 hours. The cocido is done when the meat is falling off the chicken legs and the potato has lost its crunch, but before it begins to fall apart. Taste and correct the seasoning.
• Note: A Spanish chorizo sausage is not as hot as the Mexican sausage of the same name. It is best to substitute it with a Portuguese chouriço sausage, a Polish kielbasa, or a mild Italian sausage.

TRADITIONAL SPANISH STEW FROM MADRID (COCIDO MADRILEñO)

Steps:

• In a large stockpot, heat the olive oil and brown the chorizo sausages on all sides, then add the cabbage, leeks and carrot and saute until lightly browned. Set aside the chorizo, then cut into chunks and add back into the pot.
• Add the chickpeas and chicken broth, then bring to a boil. Add the chicken and potatoes and reduce heat to simmer.
• While the stew is cooking, season the ground meat with salt and pepper, then form into 1" balls. Add them to the pot.
• Add the pimentón, nutmeg, parsley, garlic, and lemon. Simmer for 15 more minutes. When the potatoes are tender. Add the noodles to the pot and cook until al dente. Remove from heat.
• Serve in large bowls and top with a few tablespoons of sofrito.

SPANISH COCIDO

Steps:

• Saute beef in oil in casserole dish until lightly browned.
• Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
• When onion limp and golden, add tomatoes and stock.
• Puree one can of chickpeas and add to mixture.
• Cover casserole and cook at 100 C for 5 hours.
• Drain second can of chickpeas and add to stew, cook for 30 minutes more.
• Season with salt and pepper and add sherry just before serving.

COCIDO

Steps:

• Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
• Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
• Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
• While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
• Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

COCIDO MADRILENO

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.