When it comes to traditional Spanish cuisine, one dish that stands out is the cocido. This hearty stew is a staple in many Spanish households and is often served as a main course. It is perfect comfort food for cold winter days, and specially during Carnival!
The origin of Spanish cocido is thought to have a Jewish influence. It is believed that Sephardic Jews, who lived in Spain for centuries before being expelled in the late 15th century, brought the dish with them from their Middle Eastern and Mediterranean roots. The Jewish version of the stew, known as hamin, was made with beans, meat, and vegetables cooked together for hours. Over time, the dish evolved and incorporated local ingredients to become the Spanish cocido that is enjoyed today. The stew symbolises the “melting pot” that Spanish gastronomy is, showing the cultural fusion that has shaped the country’s culinary traditions.
Spanish cocido is a staple dish throughout Spain, but the regional variations make it interesting. These demonstrate the diversity and adaptability of Spanish cocido, and show how it has evolved over time to incorporate local ingredients and cooking techniques.
In the Castilla y León region, for example, cocido is often made with garbanzo beans, meat (usually beef), and vegetables such as carrots, turnips, and potatoes. The dish is known in Catalonia as “escudella i carn d’olla” and is typically made with a mix of beans, meat (including pork and poultry), and vegetables. In Galicia, the stew is sometimes known as “pote” and often includes ingredients such as cabbage, potatoes, and turnips. In the Basque Country, “talos” is a similar dish that is made with cornmeal, beans, and meat.
How to cook this Spanish stew
Cooking cocido can be time consuming, but the results are worth it. This delicious stew is the perfect dish for a family get-together, and it fits everyone’s tastes and nutritional needs. It can also be made in large quantities and frozen for later, so it’s a great dish to prepare in advance.
Ingredients for Galician cocido:
Although there are many versions of cocido, even in the same region, these ingredients would make a traditional Galician cocido that would feed around 8 persons:
- 1/2 kg of chickpeas
- 1 large cabbage heads or turnip greens (“grelos”)
- 1/2 Galician beef shank
- 1/2 chicken
- 1/2 kg of Galician potatoes
- 4 chorizo sausages
- 1/2 ham hock (“lacón”)
- A bit of lard
- Water and salt
To make cocido, the first step is to soak the chickpeas overnight in water. The next day, drain and rinse the chickpeas and place them in a large pot. Add enough water to cover the chickpeas and bring to a boil. Once the chickpeas are tender, add the meat and the vegetables. Cook for several hours, until the meat and vegetables are tender.
As the stew cooks, the flavors of the ingredients will meld together to create a delicious and satisfying dish. The chickpeas will absorb the flavors of the meat and vegetables, while the meat and vegetables will also take on the flavors of the chickpeas and spices.
When the cocido is cooked through, it is ready to serve. It can be served in a bowl, with the chickpeas and vegetables on the bottom, and the meat on top. Some people like to add a little bit of olive oil to the stew before serving to add a touch of richness.
