Tuesday, February 7, 2012

Cocido Madrileño

Cocido is a chickpea stew made from a collection of different meats. It's one of my favorite Spanish dishes. I can't think of anything more perfect that a hot plate of Cocido with some crusty bread on a rainy winter's day.
This is going to be a difficult recipe to write since the amounts of everything are all to taste. Apologies in advance if it's hard to follow, because I'm not going to write exact amounts at all. Basically, meat + stew vegetables + chickpeas=cocido. I hope you're good at math because that formula is key here.

you will need:

-cooked chickpeas
-morcilla (blood sausage)
-fatty, streaked bacon in a block, or lard
-cured ham bones with some meat still attached
-sliced cabbage
-cubed potatoes
-cut carrots

cover meat in water in a large pot and cook slowly for about an hour. remove ham from bones.

add chickpeas, onions, and garlic. simmer for about 30 minutes and add vegetables. continue cooking until vegetables are done.

drain off all the broth. Save the broth or cook noodles in it to be served as the first course (as they do in restaurants here).

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