Spanish cocido

Spanish cocido

Cocido is a typical Spanish stew. It is the perfect meal for cold winter days, making you feel warm and even cozy. Comforting and full of flavor, this dish includes chickpeas, vegetables and different kinds of meats such as chorizo, beef, bacon and chicken. In addition, cocido is actually two courses, soup and a main dish. Although the cook time is about three hours, the preparation is quite simple and effortless, and surely worth the wait.  

Serves 6


Spanish cocido
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  • 250 g/10 oz dried chickpeas, soaked overnight in water and drained
  • 500 g/18 oz beef shank
  • 100g/4 oz fresh ham meat, in one piece
  • 225g/8 oz bacon, in one piece
  • cocido, stew, spanish food, chorizo, chickpeas 1 fresh pig’s foot, cut in half
  • 1/2 chicken, cut into pieces
  • 1 onion, peeled and chopped in quarters
  • 4 chorizo sausages
  • 1 morcilla (blood sausage)
  • 3 carrots, peeled and cut in chunks
  • 1 cabbage, cut into eighths
  • 5 small boiling potatoes
  • Salt to taste


  1. Place the chickpeas in a large pot of cold water and let them soak for 12 hours. Water must cover the chickpeas entirely so that they soften.
  2. Fill a large pot with water and heat on medium heat. Add the beef, ham, bacon, pig’s foot and chicken. Skim any fat or foam off the top using a skimmer.
  3. Bring water to a boil and stir in the chickpeas, soaked and drained.
  4. Once it starts boiling again, add the onion and salt to taste. Simmer gently for 2 ½ hours or until the chickpeas are soft. Don’t forget to add additional water to avoid the pot from getting dry.
  5. After 2 hours, add the blood sausage, chorizo sausages and chopped carrots to the stew.
  6. Chop the cabbage into eighths. In a large pot, pour 2 cups of water and 2 cups of broth from the stew, then add the cabbage and salt to taste. Boil until tender (about 25 minutes).
  7. Peel and wash the potatoes. Cut in half and add to the pot 15 minutes before the time is up. Wait for those 15 minutes, make sure that the meat and the chickpeas are soft and then remove the pot from the heat.
  8. When the cabbage is tender, use it to prepare a soup. To do it, remove the cabbage from the broth. Keep the broth in the pot and add as many cups of broth from the stew as you need. Bring it to a boil and stir in the pasta. Cook until al dente.
  9. Serve the soup as a first course. To serve cocido as the main dish, drain the chickpeas, potatoes, meat, cabbage and sausages, and arrange everything (including the cabbage) in different dishes or bowls.

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