Categories

Specials

Recipe selection

RECIPE SELECTION

A selection of the best recipes made with products you can find in La Española Meats

  • SPANISH COCIDO

    Easy

    3 votes

    A chickpea stew with vegetables, meat, bacon and some sausages.

    Recipe ingredients

    300g chickpeas “La Catedral” or “Luengo” jar

    1 Chicken thigh

    1 pack Compango

    2 Carrots

    1/2 Cabbage

    2 Potatoes

    Virgen olive oil

    Fideos “Romero”

    Salt

    Recipe steps

    TIME: 3 hours SERVINGS: 4

    1 Soak the chickpeas “La Catedral” with a handful of coarse salt since the night before you plan to cook it. If you want to make it easier you can use our pre-cooked chickpeas “Luengo”.

    2 We put the meats “Compango” (a piece of bone-in Jamón Serrano ham steak and Tocino pancetta) in a pot and we add water and the seasoning. When the meat start boiling, take the spume off and add the chickpeas (if using the pre-cooked, you need to wait longer to add the chickpeas). We cover it and let it boil all together for one hour.

    3 Once the hour is up, we add the chicken, the chorizo and the blood sausage.

    4 We cover the pot again and let it boil for another hour.

    5 Peel the potatoes, and the carrots and add it to the pot. At this moment you can add the chopped cabbage. (Instead, you could also boil it separately with a little bit of oil and a couple garlic cloves)

    6 We cover the pot again, and let it cook for another 45 minutes. If you are using the pre-cooked chickpeas put them in the pot around 15 minutes before the 45 minutes is up.

    7 Before the stew is done, we prepare the broth in a separately pot. Then, you add to that pot the “Pasta Romero” and let it boil for another 10 minutes.

    8 Lastly, serve the soup which you can serve along chopped fresh chives of green onion. Then, put the chickpeas, veggies, and potato in a separated bowl and all the meats in another bowl.


    TIPS:

    For the ham bone not to give too much flavor to the stew, it is best to wash it well before adding it to the pot.


    DOWNLOAD RECIPE

Back