The ultimate winter dish, cocido is a very meat centric stew. This is a common winter dish in most parts of Spain bar the hotter south, and although the core ingredients remain the same, regional variety is exhibited especially with the meats.
The dish starts with a noodle soup in a rich stock. It can either be combined with garbanzos or have the garbanzos served separately. In this case we had them separately which I quite liked due to the even richer sauce the garbanzos were presented with. After this is a dish of meats all of which were perfectly cooked and presented. The regional touch were the "bollas", delicious little fritter like composites from the stews and stock of the different meats.
We were lucky enough to get this cocido at a local restaurant as part of their daily menu, an extreme bargain that had the usually calm restaurant overflowing with anyone from a 15km radius. Turnover was quick and efficient as the business tried to maximize flows and make their August on cocido day. With a dessert included it was 15 Euros per person, fantastic value especially in the calorie to cost ratio!
To say cocido is a rich meal is an understatement but if you're looking for a heart meal to warm you up, this might be one of the ultimate choices.
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