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Cocido
Created by: Howcan Team
Ingredients
- 1 lb beef shank
- 1 lb pork ribs
- 1 lb chicken thighs
- 1 chorizo sausage
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1/2 head of cabbage, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper to taste
- 6 cups of water
Instructions
- In a large pot, add 6 cups of water, beef shank, pork ribs, and chicken thighs. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the chorizo sausage, onion, carrots, potatoes, chickpeas, cabbage, garlic, bay leaf, and paprika to the pot. Season with salt and pepper.
- Continue to simmer for an additional 2 hours, or until the meats are tender and the vegetables are cooked through.
- Remove the meats from the pot and slice them. Serve the meats and vegetables in bowls, and ladle the broth over the top.
- Enjoy your delicious Cocido!
Cocido, a traditional Spanish stew, has a rich history dating back to the Middle Ages. Originating in the regions of Castile and León, this hearty dish was initially prepared by simmering various meats, vegetables, and chickpeas in a flavorful broth. Over time, different regions in Spain have put their own spin on the recipe, resulting in variations such as Cocido Madrileño and Cocido Montañés. Renowned chefs like Ferran Adrià have elevated the dish, while iconic restaurants like Casa Botín in Madrid have perfected their own versions. The key to a delicious Cocido lies in the slow cooking process, allowing the flavors to meld and develop. Today, the best Cocido can be savored in traditional Spanish taverns and family-run restaurants across the country. Whether it's the succulent meats, the tender chickpeas, or the aromatic broth, every element plays a crucial role in creating the perfect Cocido. For those seeking a unique twist, the Asturian version, known as "Pote Asturiano," substitutes the chickpeas with faba beans, offering a delightful alternative to this classic dish.
210 min
6
350 calories
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