Best 4 Cocido Recipes

**Co**cido is a traditional Spanish stew made with chickpeas, meat, and vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. There are many different variations of cocido, but the most common ingredients include chickpeas, beef, pork, chicken, chorizo, morcilla (blood sausage), and vegetables such as potatoes, carrots, turnips, and cabbage. The stew is typically cooked in a large pot over low heat for several hours, allowing the flavors to meld together. Cocido is often served with a side of bread or rice, and it can also be used as a filling for empanadas or tacos.

In this article, you will find three different recipes for cocido:

* **Traditional Cocido Madrileño:** This is the classic version of cocido, made with a combination of beef, pork, chicken, and chorizo. It is a hearty and flavorful stew that is perfect for a special occasion.
* **Cocido Andaluz:** This version of cocido is made with a lighter broth and includes seafood such as shrimp, mussels, and clams. It is a refreshing and flavorful stew that is perfect for a summer meal.
* **Cocido Montañés:** This version of cocido is made with a rich beef broth and includes vegetables such as cabbage, potatoes, and carrots. It is a hearty and comforting stew that is perfect for a cold winter day.

No matter which recipe you choose, you are sure to enjoy this delicious and traditional Spanish dish.

Here are our top 4 tried and tested recipes!

COCIDO

Cocido image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
2 leeks
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups chicken stock
3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
3/4 pound ground beef pork and veal mix
1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
1 teaspoon smoked sweet paprika or paprika
1/4 teaspoon ground cinnamon
A few grates fresh nutmeg
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 lemon, zested
2 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

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

Cocido Madrileno image

This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.

Provided by Luis Luna

Categories World Cuisine Recipes European Spanish

Time 9h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ cups dried chickpeas
¾ pound beef shank
¾ pound chicken thighs
¾ pound pork belly
2 (4 ounce) links chorizo sausage
1 beef soup bones
1 ham bone
salt to taste
6 cups cold water, or as needed
½ medium head cabbage, thinly sliced
4 tablespoons olive oil, or as needed
2 cloves garlic, minced
2 cloves garlic, chopped
½ cup uncooked orzo pasta or other small pasta

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.

Nutrition Facts : Calories 1308.4 calories, Carbohydrate 108.4 g, Cholesterol 152.8 mg, Fat 65.2 g, Fiber 25.6 g, Protein 74 g, SaturatedFat 17.7 g, Sodium 1449.3 mg, Sugar 18.1 g

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:

Choose the right chickpeas: Use dried chickpeas that have been soaked overnight or canned chickpeas that have been rinsed and drained.
Use a variety of vegetables: This will give your cocido more flavor and texture. Some good options include potatoes, carrots, turnips, and cabbage.
Don't overcrowd the pot: Make sure there is enough space for the chickpeas and vegetables to cook evenly.
Season the cocido well: Use a combination of salt, pepper, garlic, and paprika to taste.
Cook the cocido until the chickpeas are tender: This will take about 1 hour for dried chickpeas and 30 minutes for canned chickpeas.
Serve the cocido hot: This is a hearty and comforting dish that is perfect for a cold day.

Conclusion:

Cocido is a delicious and traditional Spanish stew that is easy to make. It is a great way to use up leftover vegetables and meat. You can also add or remove ingredients to taste. Cocido is a hearty and flavorful dish that is perfect for a family meal. It is also a great way to learn about Spanish culture.