Cocido Andaluz

Name: Cocido Andaluz
Cook time: 185 min
Total time: 185 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 500g Dried Chickpeas, soaked overnight; 400g Beef Shank, jarrete, cut into large pieces; 2 Chicken Thighs, bone-in, skin-on; 200g Pork Belly, tocino, in one piece; 1 Ham Bones, hueso de jamón; 300g Pork Ribs, costillas, in 2–3 rib pieces; 2 Chorizo Sausages, about 200 g total; 1 Morcillas, about 150–200 g; 1 Leeks, trimmed; 2 stalks of Celery; 1 Onions, peeled; 3 Carrots, peeled; 3 Potatoes, peeled; 1/4 medium Green Cabbage, repollo; 2 cloves of Garlic, peeled; 2 Bay Leaves; 3 l Water, approx., enough to cover; 100g Fideo, thin soup noodles; Some Salt, to taste; Some Rustic Bread, sliced, optional

Cocido Andaluz is a warm, comforting Spanish stew of tender meats, hearty chickpeas and slow-simmered vegetables that yields a rich, golden broth. Serve it in two acts — a fragrant noodle soup to start, followed by a generous platter of chickpeas, meats and vegetables with crusty bread for soaking up every last drop.

Cocido Andaluz is a warm, comforting Spanish stew of tender meats, hearty chickpeas and slow-simmered vegetables that yields a ric... Show more

Traditional Spanish Recipe

Health Grade

B+ · Healthy

Time

3 hrs

Price

2,49 €

Calories

876 kcal

healthy

one pot

high protein

low carb

Method

Soak the chickpeas

Put the Dried Chickpeas in a large bowl and cover them with plenty of cold Water. Leave them to soak overnight, then drain them well before you start the pot.

Prep the vegetables

Trim and slice the Leeks, chop the Celery, peel and quarter the Onion, peel and cut the Carrots into chunky pieces, peel and cut the Potatoes into large chunks, cut the Green Cabbage into wedges, and lightly crush the Garlic. Keep the pieces fairly big so they stay intact during the long simmer.

Simmer the base

Drain the chickpeas and add them to a large heavy pot with the Beef Shank, Chicken Thigh, Pork Belly, Ham Bone, Pork Ribs, the leeks, celery, onion, carrots, garlic, and the Bay Leaf. Pour in about 3 liters of water, bring it just to a boil, skim off any foam that rises, then lower the heat and let it gently simmer for 90 minutes, partially covered.

Finish the stew

Stir in the potatoes and green cabbage and keep everything at a gentle simmer for 25 minutes. Add the Chorizo Sausages and Morcilla for the last 10 minutes so they warm through without splitting. Taste the broth and adjust with Salt at the end.

Cook the soup

Lift the meats and vegetables out to a warm serving dish, discard the bay leaf, then strain the broth into a clean pot. Bring some of the broth back to a boil, stir in the Fideo, and cook for 4–5 minutes, stirring once or twice, until the noodles are tender. Taste and add a little more salt if needed.

Serve the cocido

Ladle the fideo soup into bowls as the first course, then arrange the chickpeas, meats, potatoes, carrots, and cabbage on a big platter for the second course. Put the Rustic Bread on the table for dipping, and serve everything hot.