Discovering the Rich and Delicious World of Spanish Cocido: A Guide for UK Foodies

Discovering the Rich and Delicious World of Spanish Cocido: A Guide for UK Foodies

If you're a fan of hearty, comforting meals, but hate the thought of washing up all those pots and pans afterwards, then Cocido is the dish for you. This beloved Spanish one-pot wonder has been enjoyed for centuries by people all over the world, and is a favourite of foodies everywhere. In this blog post, we'll explore the rich history of Cocido, the regions where it's most commonly enjoyed and the gastronomy of the dish. We'll also provide links to the authentic Spanish products you'll need to make your own Cocido at home.

History of Cocido

Cocido has a long and fascinating history, dating back to the Middle Ages. Like many great Spanish foods, Cocido was originally a peasant dish, made with whatever ingredients were available, such as beans, vegetables, and meat. Over time, the dish became more refined, with different regions adding their own unique twists and ingredients. Now, the recipe has become a staple in many households around the world.

Cocido’s Regional Variations

It is a popular dish throughout Spain, with each region putting its own unique spin on the recipe. Some of the regions where Cocido is most commonly enjoyed include:

1. Madrid: Cocido Madrileño is typically made with a variety of meats, including beef, chicken, and pork, as well as chickpeas, vegetables, and spices. We’ve made it even easier to taste this delicious dish with our ready-made Cocido Madrileño

2. Galicia: Galician Cocido is traditionally served with potatoes and turnips, along with a range of meats such as beef, pork, and chicken.

3. Asturias: This region is known for its Cocido Asturiano, which is made with pork shoulder, black pudding, and chorizo, as well as chickpeas, cabbage, and potatoes.

4. Castilla y León: Cocido Maragato is a specialty in this region, made with a range of meats including chorizo, pork belly, and black pudding, as well as chickpeas, cabbage, and potatoes.

5. Catalonia: Here, Cocido is often served with rice, along with a variety of meats, vegetables, and legumes, depending on the recipe.

6. Andalusia: In this southern region of Spain, Cocido or, Puchero, is typically made with chickpeas, a range of meats, and a variety of vegetables, such as potatoes, carrots, and green beans.

Gastronomy of Cocido

The gastronomy of this hearty, comforting dish is as diverse as the regions where it is cooked. In general, it is made with a combination of vegetables, legumes, and meats, which are cooked together in a single pot. The result is a rich and flavourful broth, with tender meat and vegetables that have absorbed all the delicious flavours of the broth. To make your own Cocido at home, you'll need a selection of high-quality Spanish ingredients, such as our chorizo, pancetta, chickpeas, and spices.