Spanish Hot Pot | Cocido

This is another example of what we know as “comfort food”. It is commonly eaten in winter but I can’t think of anybody who would say no to this warm stock full of flavours and nutrients at any season. Any Spaniard would be very proud of this dish, but has never been exported yet, no one I know recalls ever seen it abroad. I dream on this dish to become as famous worldwide as Japanese ramen, let’s  make it happen, or is it not

this a Revolution? I had simplified this recipe as much as I possibly could without compromising on quality and flavour. This is the real deal ladies and gentleman, get ready to be wowed!

INGREDIENTS

• 500 gr dry chickpeas (soaked in water for 24 hours)
  2 smoked chorizo sausages
  1 Spanish black pudding

• 50g of dried pork fat “tocino” or dried panceta

• 700g beef shin

• Half small cabbage, cut in wedges
  3 carrots, peeled
  2 potatos, peeled

• 1 celery stalk

• 1 parsnip, peeled

• 1 onion, peeled

• 1 head of garlic, peeled

• 1 hen (or chicken but it will have less flavour) or 4 legs
  1 bone of Spanish ham or

• 1 bay leave

• 7 l of water aprox

• 200g of fideos (thin angel hair pasta)

• 6 litres of water

Preparation

1. The day before you are looking at cooking your “cocido” soak the chickpeas in cold water for 24 hours. Before you cook them, place them inside a muslin cloth to hold them together.

2. In a large enough pot to hold all of the ingredients (about 10 litres in volume) pour 6 litres of cold water and add the chicken legs, the bone of ham, the shin of beef, the “tocino”, the smoked chorizo, the bay leaf and the chickpeas. Place over the highest heat and bring to the boil. When it does, skim the foam that forms on the top with the help of a ladle. Let it simmer on medium heat for 1 hour.

3. Add the black pudding, carrots, parsnip, garlic cloves and celery stick and continue to simmer for another hour.