Spanish Cocido
Discover the heartwarming flavors of traditional Spanish Cocido, a one-pot stew that showcases the essence of Spanish comfort food. This hearty dish is a slow-cooked medley of tender beef shank, chicken, Serrano ham, chorizo, and salted pork belly, paired with creamy chickpeas and an array of vibrant vegetables like cabbage, carrots, and potatoes. Infused with aromatic bay leaves, garlic, and a hint of smoky paprika, Cocido’s rich, flavorful broth is perfect for sipping or repurposing with pasta. This classic Spanish recipe, ideal for feeding a crowd, is a meal in itself, served with the meats and vegetables arranged on a platter and the silky broth in a separate bowl. Whether you’re embracing tradition or simply craving a robust, satisfying stew, Spanish Cocido is a must-try culinary experience that’s perfect for gatherings or cozy family dinners.
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Recipe Information
Ingredients
- 500 grams Dried chickpeas
- 500 grams Bone-in beef shank
- 500 grams Chicken thighs or drumsticks
- 200 grams Serrano ham
- 2 links Chorizo sausage
- 200 grams Salted pork belly or pancetta
- 1 small head Cabbage
- 4 Carrots
- 4 medium Potatoes
- 2 Leeks
- 1 large Onion
- 4 Garlic cloves
- 2 Bay leaves
- 1 teaspoon Sweet paprika
- 2 tablespoons Olive oil
- 1 to taste Salt
- 1 to taste Black pepper
- 4 liters Water
Instructions
Begin by soaking the dried chickpeas in cold water overnight, or for at least 12 hours. Drain and rinse them before cooking.
In a large stockpot, add the chickpeas, beef shank, salted pork belly, Serrano ham, chicken thighs, and water. Bring the pot to a boil over medium heat, removing any foam that rises to the surface.
Once boiling, reduce the heat to a simmer and add the onion (peeled and halved), garlic cloves, and bay leaves. Allow everything to simmer gently for 2.5–3 hours, skimming off any impurities occasionally.
While the meat and chickpeas cook, peel the carrots and potatoes, and cut them into large chunks. Rinse the cabbage and cut it into quarters. Slice the leeks into thick rounds and rinse thoroughly.
After the initial 2.5 hours of cooking, add the carrots, potatoes, leeks, and cabbage to the pot. Season with salt and black pepper. Let the stew simmer for another 45–60 minutes, or until the vegetables are tender.
As the stew cooks, heat the olive oil in a small pan and sauté the chorizo sausage slices until browned. Add the sweet paprika to the pan and stir for about 30 seconds. Remove from heat and set aside.
When the stew is complete, remove the meat, chorizo, and vegetables from the pot and arrange them on a large serving platter. Serve the broth separately in bowls, or use it to cook small pasta for an additional course.
Enjoy this traditional Spanish Cocido with crusty bread on the side!
Nutrition Facts
Calories |
7042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.8 g | 425% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1138 mg | 379% | |
| Sodium | 12744 mg | 554% | |
| Total Carbohydrate | 575.3 g | 209% | |
| Dietary Fiber | 127.1 g | 454% | |
| Total Sugars | 105.9 g | ||
| Protein | 444.1 g | 888% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1443 mg | 111% | |
| Iron | 70.6 mg | 392% | |
| Potassium | 13738 mg | 292% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
