Castilian Stew
Cocido
This is the equivalent of Spanish couscous, but made with chicken and veal rather than lamb. Cocido Madrileño is considered to be the mother of all Cocido recipes in Spain. This family recipe is slightly simpler, but produces a wonderful meal in less than 30 minutes of handson time. There is a recipe that resembles cocido tremendously in the 13th century Moorish cookbook that was translated into Spanish in the 1960’s by a Spanish academic. It is made with lamb, not pork but it contains the same mixture of meat, chickpeas, broth and fresh vegetables. A red Crianza from Rioja makes a great match for this meal.
3 cups / 500 gr chickpeas – covered in water, brought to the boil, and soaked overnight
Generous 1 lb / 500 gr veal shoulder
1 ½ lbs / 750 gr chicken pieces – legs and breasts
¼ lb / 100 gr piece of smoked bacon (optional)
1 onion
3 bay leaves
Cold water to cover all ingredients – 8 cups / 2 litres4 carrots, cut in quarters
4 ribs of celery, cut in quarters
2 cups of green beans, cut in 2-inch pieces4 potatoes, cut in quarters
¼ lb / 100 gr chorizo, cut in 1 in / 2 cm pieces (optional)Salt to taste
In a large soup pot, place the chickpeas, the veal shoulder, the chicken pieces, the smoked bacon, the onion and bay leaves. Cover with cold water and bring to a boil. When the water begins to boil, skim any impurities that rise to the surface. Cook uncovered on medium heat for 1 ½ hours, occasionally skimming any impurities.
Add the chorizo at this stage if you wish. Chorizo is not added sooner because if cooked too long it would decompose and spoil the delicate clear colour of the broth.
Add the carrots, celery, beans and potatoes. Bring back to a boil and cook for 20 minutes or until potatoes are cooked through.
Remove and discard the bacon.
Traditionally this dish is served as three separate courses. First the broth is served. In some homes, diced egg, Serrano ham and small noodles are added, (this is also the way any leftover broth may be served). Secondly, the chickpeas and vegetables are served. Finally the veal, chicken and chorizo are served. In our home we serve it in two steps, first the broth with noodles, then the meat, garbanzo and vegetables.