This post is also available in: Español (Spanish)
The Spanish cuisine isn’t just about tapas, Paella or Gazpacho. Moreover, Spain has quite a few famous hearty dishes to choose from, and as the cooler temperatures move into the Iberian Peninsula, the Cocido takes all the protagonism in most Spaniard’s kitchens. For those unfamiliar with the dish, el Cocido is a hearty stew of many different meats, vegetables, sometimes legumes, and potatoes. There are so many versions of Cocidos as Spain has regions. Here are some of the most common Pucheros or Cocidos that you can find depending on the region of the country.
Cocido Madrileño: typical from Madrid (capital of Spain), and located in the Center of the country.
Cocido Lalin: from Galicia which is located in the Northwest of the country
Fabada Asturiana: from Asturias, North of Spain. Click on the link for Fabada if you want to see the recipe.
Puchero Valenciano: from Valencia, located in the Eastern Coast of the country.
Puchero Andaluz: from Andalucia which is located in the most Southern Region of Spain. You can also find this recipe by clicking on the link.
For the most part, all of them follow the same “serving rituals”, the Pucheros, Cocidos or Fabadas are usually served in courses or “vuelcos” as Spaniards, in some regions of the country, refer to this serving manner:
A soup is served first, with either rice, pasta or just the broth, and with or without legumes. This first serving is followed by a second serving composed of meat, and vegetables. Every single person get their individual serving of soup, and a large serving platter containing all the meats, and vegetables is placed in the center of the table.
With the leftover food of the Cocido or Puchero, we can make delicious Croquettes or “Ropa Vieja” (which means: “old clothes” in English). You can click on the “Croquettes or Ropa Vieja links if you want additional information or the recipes for any of those dishes.
AuthorPapeoByPepiCategorySalty Recipes
Strain soaked overnight chickpeas in a colander, and rinse well
In a pressure cooker, place all the ingredients except the chorizo, blood sausage, and the cabbage.
Add salt
Fill the pressure cooker with cold water
Bring to boil, reduce to steady simmer, and skim off the surface scum until no more scum appears.
Meanwhile, in a medium size saucepan, boil water, and add cabbage, blood sausage, chorizo, and simmer for 15 minutes.
Seal the pressure cooker , and cook for 15 minutes under pressure
Remove the lid from the pressure cooker according to pressure cooker manufacturer's instructions, and strain the stock from the pressure cooker into a saucepan.
Bring the stock to boil, and add the pasta. Cook pasta according to package directions.
Place the meat from the pressure cooker in a serving platter surrounded by the chickpeas.
See blog entry for this recipe for serving suggestions.
Ingredients
Directions
Strain soaked overnight chickpeas in a colander, and rinse well
In a pressure cooker, place all the ingredients except the chorizo, blood sausage, and the cabbage.
Add salt
Fill the pressure cooker with cold water
Bring to boil, reduce to steady simmer, and skim off the surface scum until no more scum appears.
Meanwhile, in a medium size saucepan, boil water, and add cabbage, blood sausage, chorizo, and simmer for 15 minutes.
Seal the pressure cooker , and cook for 15 minutes under pressure
Remove the lid from the pressure cooker according to pressure cooker manufacturer's instructions, and strain the stock from the pressure cooker into a saucepan.
Bring the stock to boil, and add the pasta. Cook pasta according to package directions.
Place the meat from the pressure cooker in a serving platter surrounded by the chickpeas.
See blog entry for this recipe for serving suggestions.
