SATURDAY COOKING: SPANISH STEW (COCIDO)

I found this recipe for SPANISH STEW or COCIDO a long time ago in one of my favourite cookbooks, “The slow cookbook” from DK Editions. And as you will see, it requires a lot of different meats. So I suppose I was waiting for my freezer to be full of stuff to chuck in a pot and make this very simple but flavoursome stew. It will serve 6.

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3 tbsp olive oil
2 small onions, quartered
2 garlic cloves, sliced
2 slices pork belly, about 550g, cut into large chunks
4 chicken thighs, about 600g
115g beef braising steak, cut into bite-sized pieces
115g tocino or smoked streaky bacon, cut into bite-sized pieces
4 small pork spare ribs, 150g
100ml white wine
115g chorizo, chopped in 4 pieces
115g morcilla (Spanish black pudding) (optional)
1 bay leaf
salt and freshly ground pepper
6 small waxy potatoes, chopped into large chunks
3 carrots, peeled and chopped into large chunks
400g can chickpeas, drained
1/2 Savoy cabbage or green cabbage heart, cored and quartered
3 tbsp chopped parsley, to serve

Method:

    1. Heat 1 tbsp of the oil in a large flameproof casserole over medium heat, add the onions and garlic, and cook for 10 minutes, stirring occasionally. Remove and set aside in a bowl. Heat the remaining oil in the casserole and cook the pork, chicken, beef, tocino and spare ribs, in batches, until lightly browned on all sides. Transfer to the bowl with the onions.
    2. Pour the wine into the casserole and reduce by half over high heat. Add the chorizo, morcilla, if using, and bay leaf together with the onions and browned meat. Season with salt and pepper, then pour in enough cold water to cover. Bring to the boil, then reduce the heat and simmer, covered, for 1 ½ hours.
    3. Add the potatoes and carrots to the casserole, continue to cook for 15 minutes, then add the chickpeas and cabbage and cook for a further 15 minutes.
    4. Remove the bay leaf, bones, and chicken skin from the stew. Divide the meat and vegetables between warmed serving plates. Add a few spoonfuls of the hot broth and sprinkle with parsley. Serve with crusty bread.
    5. Eat!

I used skinless chicken thighs; speck instead of smoked streaky bacon; no pork spare ribs but extra beef (gravy beef) and I didn’t put morcilla.
And I had this with mustard.
It’s a very MEATY dish, so I think you could easily stretch this to serve 8, by also adding extra vegetables like turnips, green beans or pumpkin.

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