COCIDO MADRILEÑO (COOKED MADRID STYLE)
9 oz dried chickpeas soaked overnight 1 lb stew beef cubed 9 oz piece of fresh pork belly. 1 lb smoked ham hocks 1 1/2 lb beef marrow bone 4 medium size chicken drum sticks, skinless 1 pig's trotter, split 2 chorizos, or other smoked sausage 1 morcilla or 7 oz black pudding 2 whole garlic bulbs peeled and crushed 2 bay leaves 8 black peppercorns, crushed 1 T salt 2 medium onions 1 diced one whole, 1 1/2 lb Savoy cabbage, quartered 2 carrots, in big pieces 2 leeks, short lengths 1 lb new potatoes scrubbed 1 C diced tomatoes 1 bell pepper diced (any color) 3 super hot peppers (ghost, scorpion or habanero) 2 cups white table wine sunflower oil EVOO
The cocido is practically Spain's national dish. Sometime ago, I saw a package of cocido meats in a supermarket in Finguerola and I decided to try it. It turned out the meats were quite inferior, but the chick-pea, smoked pork and chicken flavored broth was fabulous. So I tried it once again with some modifications and this time, it was all great. I'm describing my simple procedure on the next page. T = Tablespoon EVOO = Extra virgin olive oil
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