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. 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