Best 2 Spanish Cocido Recipes

Spanish cocido is a hearty and flavorful stew that is a staple of Spanish cuisine. It is typically made with a variety of meats, vegetables, and chickpeas, and is often served with a side of bread or rice. Cocido is a popular dish to serve at gatherings and special occasions, and there are many different regional variations of the recipe. In this article, we will explore the history and origins of cocido, and provide you with a few of the most popular recipes so that you can create this delicious dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH COCIDO

Spanish Cocido image

This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.

Provided by kittykarate

Categories Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs casserole steak, cut into 1 inch squares
3 tablespoons olive oil
1/2 lb chorizo sausage
1 medium onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (8 ounce) can chopped tomatoes
2 (8 ounce) cans chickpeas
2 cups beef stock
salt and pepper
1/4 cup sherry wine

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 - TRADITIONAL SPANISH STEW - HEARTY!

Cocido - Traditional Spanish Stew - Hearty! image

Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as...

Provided by Martha Price

Categories Other Main Dishes

Time 1h35m

Number Of Ingredients 15

Ingredients

1 lb pork shoulder, cut into 1-inch cubes
12 chicken legs or thighs
2 Tbsp olive oil
2 clove garlic, minced
1 and 1/2 tsp salt
3/4 tsp crushed oregano
1/2 tsp pepper
3 c boiling water
1 lb cooked ham, diced
1 jar(s) (4 and 3/4 oz) pimento-stuffed green olives, drained
2 medium green peppers, sliced
1 and 1/2 c sliced scallions
1/2 c cabbage, shredded
1 c chopped celery
2 can(s) (1 b., 4-oz.) chick peas (garbanzos) drained

Steps:

1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

Tips:

Use a variety of meats for a more flavorful broth. Common meats used in Cocido include beef, pork, chicken, and chorizo.
Don't overcrowd the pot. If you're using a large pot, you may need to cook the ingredients in batches.
Bring the broth to a boil, then reduce the heat to low and simmer for at least 2 hours. This will allow the flavors to develop.
Add the vegetables in stages. The root vegetables, such as potatoes and carrots, should be added first, followed by the leafy greens, such as cabbage and kale.
Serve Cocido with a variety of accompaniments, such as bread, rice, or noodles. You can also add a dollop of garlicky mayonnaise or a squeeze of lemon juice.

Conclusion:

Cocido is a hearty and flavorful stew that is sure to warm you up on a cold day. It's a great way to use up leftover meats and vegetables, and it's also a very affordable meal. With a little planning and effort, you can make a delicious Cocido that your whole family will enjoy.

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