Cocido Maragato, one of the most delicious dishes of Spanish cuisine, has an unforgettable taste.
320 gr Chickpeas – ideally of the ‘pico pardal’ variety
500 gr Shin of beef
500 gr Pork ham hock
500 gr Hen
150 gr Bacon
150 gr Pancetta
4 Pork trotters
250 gr Pork ear
250 gr Pork oink
250 gr Pork rib
Salt – to taste
3 l Water
For the soup:
1 kg Cabbage – washed and chopped
4 units Cooking chorizo
Water – enough to cook the cabbage
2 cloves Garlic – sliced
1 tsp Sweet pimenton
2 tbsp olive oil
Salt – to taste
For the dumplings:
20 gr Shin of beef – taken from the beef we’ve already stewed
20 gr Bacon – taken from the bacon we’ve already cooked
20 gr Cooking chorizo – taken from the chorizo we’ve already cooked
0.5 cloves Garlic – finely chopped
200 gr Breadcrumbs
Salt – to taste
1-) To cook the cocido maragato we need to prepare four different elaborations: the ‘cocido’ itself (the cooked meat and the chickpeas), the cabbage, the soup and the dumplings.
2-) To cook the cocido:
Soak the chickpeas in mild water with a good pinch of salt for at least 12 hours. Drain and reserve.
Place all the meats –except for the chorizo– in a big cooking pot and cover with abundant water. Bring to a boil and cook for 1 hour. Keep removing the froth that gets formed in the surface of the boiling liquid as it appears.
Add the chickpeas to the pot, bring to a boil and let it simmer for 4 hours, until the meat and the chickpeas are tender. 30 minutes before the end, season with salt to your taste.
Take the meat out of the pot, chop it in smaller pieces and keep warm together with some of the stock, so that it doesn’t dry out completely. Drain the chickpeas and keep warm. Keep the rest of the stock as we’ll use it to make the soup later on.
3-) To cook the cabbage:
Place the cabbage and the chorizo in a big cooking pot and cover with plenty of water. Bring to a boil and cook for 30 minutes. Remove the chorizo and keep warm. Drain the cabbage and keep warm.
Heat some olive oil in a frying pan and cook the sliced garlic until it turns golden. Remove the pan from the heat and add the finely chopped fresh parsley and the sweet pimenton. Mix everything thoroughly and let it cook with the residual heat before pouring it over the cabbage. Keep warm.
4-) To cook the soup:
Use the stock which resulted from cooking the cocido, add the fideos and bring everything to a boil. Cook over a medium temperature for 20 minutes. Adjust the seasoning if needed.
To cook the dumplings:
Finely chop the shin of beef, the bacon, the chorizo, the parsley and the garlic. Place them in a bowl together with the breadcrumbs and the eggs. Blend everything together using your hands and season to taste.
Roll some medium-sized meatballs and fry them in a pan with abundant olive oil. Take them out of the pan and pat-dry them to remove any excess of oil. Cook them in the soup stock for 5 minutes just before they get served.
To serve the cocido maragato start by plating the meats and the dumplings in one dish. You can also serve some fresh salad leaves as a side. Then plate the chickpeas and the cabbage in a different dish. Although it is completely optional, a good suggestion is to top it with someguindillasor Spanish pickled green chillies. Finally serve the soup in a bowl.