Cocido is a Madrid classic. One healthy night of bar hopping and you’ll probably notice it in some form or another on half a dozen menus. The beauty of the dish is in throwing different meats, vegetables and some chickpeas into a pot, covering it with water and letting it tick over for a couple of hours.
A traditional version of this dish will involve pork belly, a whole chicken, some form of beef (like shin or brisket) and sausages (chorizo and/or morcilla). In my version I just use the chicken leg because it holds up a lot better than the breast during cooking. I’m not a huge pork belly man so I use ribs instead. The texture and flavor they add is pretty impressive, too.
One healthy night of bar hopping and you’ll probably notice it in some form or another on half a dozen menus.
"I’m not a huge pork belly man so I use ribs instead. The texture and flavour they add is pretty impressive too."
The other ways my version breaks tradition is the way I like to eat it. Traditionally, the broth, chickpeas, vegetables and meat would all be served separately but I think the great thing about cooking a one pot wonder like this is being able to serve it as it is. I finally realized why this was when a Madrid local explained that back in older times, the poor people would be served the broth, perhaps with some rice or noodles cooked in it, and only the rich people would be afforded the meat.
Scott is a Melbourne-born and now Sydney-based chef at acclaimed Spanish restaurant MoVida Sydney, where he's currently sous chef. When he's not perfecting tapas behind the pass, he's turning shoulders of lamb on a spit in the backyard, or cooking six different Indian curries for a feast with a... Read Full Bio