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Celebrate the Spanish pace of life with this leisurely stew recipe with a difference.
This is the national lunchtime dish of Spain. It has many variations though it always contains chickpeas, chicken and pork. Put the chickpeas on to soak before you go to bed. Prepare it all and get it into the oven as early as possible then you’ll have plenty of time to go for a walk, read the papers or call in at the pub, safe in the knowledge that your lunch will be waiting for you when you get back. And one of the best things about it is that it provides you with both starter and main course. Traditionally, cocido is cooked in earthenware pots but a large casserole dish or roasting tin, very well sealed with foil – you don’t want any steam to escape – will also do. Buy a large chicken and cut into pieces yourself, otherwise use a mixture of thighs and drumsticks.
Serve the simple soup without wine, and uncork a white Burgundy to go with the cocido. Meursault would be ideal.
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Spanish cocido doesn't have pasta of any sort, neither has cheese on top wether grated or not.
This is a good version but not the truly Spanish cocido!!!!
Cocido the national lunch time dish of spain? Do you think that this is possible at 30ºC in summer? Spain is too big country to have one national dish.
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