Spanish Cocido time. The good weather is coming, but we still have some cold days to eat spoon dishes. How would you like to enjoy a good Madrid stew? The Spanish Cocido is the typical dish of Madrid that all tourists want to taste while visiting the capital. A strong and exquisite traditional dish
It is no longer necessary to go to a restaurant in Madrid to taste a magnificent spanish cocido . Do not spend hours in the kitchen to make this great traditional dish. Gastronomic Spain offers you the option of ordering an authentic stew and receiving it in your own home.
The Spanish cocido is one of the most famous dishes in Spain. Ours is made in an artisan way with top quality ingredients. Its main ingredient are the milky chickpeas, accompanied by beef and sausages such as chorizo and bacon, from Asturias. Vegetable of the best quality, coming from the Riojan vegetable garden (carrot, potato, cabbage and onion) and all of it sautéed with an excellent olive oil, paprika and salt.
It is cooked over low heat, without haste and with much care. It is a 100% natural product, without added colorants or preservatives. When you receive it at home you only have to warm it up and … enjoy it.
The origin of the stew is in the famous “olla podrida” Castilian. Actually its name is pot “power” that comes from power, since it was a stew only accessible to the most affluent people. It is a forceful medieval stew of great nutritional value. In turn, the “power pot” comes from the “adafina”, a Jewish recipe that was formerly prepared to eat on Fridays, since the surplus could be eaten on Saturdays, thus respecting the Jewish “sabbat”. Evidently, pork was a later contribution of Christians.
Originally, the stew was a humble dish, consumed by the lower classes. Its denomination of “Madrid” appears in the late seventeenth century, but the true identification with the Spanish capital takes place between the end of the nineteenth century and mid-twentieth, when it is “discovered” by the bourgeois class and the Court. Since then, it always appears on the menus of fashionable restaurants.
Basically, its preparation consists of cooking the chickpeas (previously soaked), with meat, sausages and vegetables in a clay pot, where it is left to cook for several hours. Currently this casserole is replaced by the super fast pressure cooker.
A real pleasure for your palate that you can now have at home with just one click!
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