A Winter-Warming Recipe
If you’re in need of wholesome food to warm
you through after a brisk winter walk on the
beach or in the mountains, try the recipe
below. Spanish stew, Cocido, can be served
as a meal on its own, or with roast potatoes,
or maybe Yorkshire pudding. The recipe
serves six to eight people and will take about
half an hour for preparation and less than
three hours to cook.
Ingredients
500g belly pork
300g chicken thighs
250g beef braising steak, sliced
175g streaky bacon (tocino) cut into 4 pieces
4 small onions cut into quarters
1 small ham bone
2 garlic cloves, sliced
4 tablespoons olive oil
4 small pork spare ribs
175g chorizo, chopped into 4 pieces
175g black pudding (morcilla)
100ml white wine
1 bay leaf
8-10 small potatoes
4 or 5 carrots, sliced lengthways
400g can chick peas, drained
1 green cabbage heart, cut into quarters
Salt and black pepper
3 tablespoons freshly chopped parsley
(garnish)
Method
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Heat 1 tablespoon of olive oil, the onions and garlic in a large saucepan and fry for
ten minutes. Stir occasionally.
Heat the rest of the oil in a frying pan and fry the pork, beef, chicken, tocino and spare
ribs until lightly browned, then transfer to the pan with the onions and garlic.
Add the wine to the frying pan, reduce by half and then pour into the saucepan.
Add the chorizo, morcilla, ham bone and bay leaf. Season to taste with the salt and
pepper.
Cover with cold water and bring to the boil.
Once boiling, cover the pan and simmer for 1 hour 30 minutes.
Add the potatoes and carrots and continue cooking for another 30 minutes.
Add the cabbage and chickpeas. Cook for a further 15 minutes.
Before serving, remove the ham bone and the bay leaf.
Sprinkle the stew with freshly chopped parsley immediately before serving.