During the icy cold winter months, “Cocidos” (traditional stews) used to be the staple Sunday meal in many homes across Spain. They are the ultimate comfort food and a fantastic way of feeding the family with minimum effort. The trick is that by using a small selection of delicious meat, you can pack healthy cabbage, pulses, and potatoes with stacks of flavour.
As a result, these dishes are not only fantastically simple, but remarkably healthy because of the overall low proportion of meat. The pulses bring the protein, making this an ideal dish for the fitness fanatics. Similar dishes are served across Europe but having the rich, decadent flavours from the morcilla and the warming earthy kick of the paprika in the chorizo, make these recipes authentically Spanish.
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POTE ASTURIANO
Ingredients
570 gr Cooked White Beans (PULC101)
2 Boneless Chicken Thighs (Skin Off)
1½ Litres of Water
1 pack of Asturian Compango (Chorizo, Panceta and Morcilla) (COOT010)
4 red skin potatoes
1 Cabbage/ 2 Spring Greens.
Steps to make it
This is a remarkably simple dish to prepare.
1. Take a heavy bottomed pot, or simply a big saucepan and place over a medium heat. Slice the Chorizo and Panceta into decent chunks, and fry gently with a drizzle of OO. Dice the chicken and add to the mix until it is nicely coloured.
2. Peel and slice the potatoes ¾ through and then snap the final section – this ‘rough cut’ method means they will release more starch as they cook, naturally thickening the broth.
3. Add to the pot with the beans, before pouring over the water and bringing the heat right up. One the pot is bubbling, add your greens, stir through and cover.
4. Reduce the heat, and leave to simmer quietly for at least 2 hours, but 3 is preferred. You will know it is ready when the potatoes are soft, the broth has thickened nicely and the smell in your kitchen is irresistible.
5. At this point we recommend slicing the morcilla, adding to the pot and leaving for another 10-15 minutes. This will imbue the dish with all the flavour, but wont cause it to melt down into nothing.
Serve in hot bowls, with crusty bread.
COCIDO MADRILEÑO
Ingredients
570 gr Cooked Chickpeas (PULD001)
2 Boneless Chicken Thighs (Skin Off)
1 Ham Bone
1 pack of Asturian Compango (Chorizo, Panceta and Morcilla) (COOT010)
6 potatoes
4 big carrots
1/2 cabbage
2 Clusters of dried egg noodles for soup
2 Litres of Water
4 cloves of Garlic
Steps to make it
1. Take a heavy bottomed pot, or simply a big saucepan and place over a high heat. Add the ham bone, garlic and chickpeas to cold water and bring to the boil. Reduce the heat, and let it simmer for a ½ hour.
2. Peel and slice your potatoes and carrots. Add these with the chicken and sliced pancetta after ½ an hour has passed.
3. Slice your chorizo and morcilla into decent sized chunks and with your cabbage, cook in a separate pan of boiling water for 30 minutes. Drain thoroughly and put to one side. Leave your main pan bubbling quietly for at least 3 hours.
4. When times up, drain almost all the liquid from your main pan into another pot. Bring this wonderful stocky liquid to the boil, then add your noodles. Leave to simmer for 10 minutes.
To serve: decant your noodles into a bowl with plenty of broth. Arrange your chickpeas, carrots, potatoes, and cabbage on one dish. On another place the chicken, chorizo, morcilla and pancetta.
Enjoy at your leisure.
