Legendary Dishes | Cocido Catalan (chickpea, meat and vegetable casserole)

SPAIN | CENTRAL AMERICA | SOUTH AMERICA

The slow-cooked casserole of the Iberian peninsula was once an elaborate affair consisting of three dishes. The first dish was vermicelli served in the clear stock from the long cooking of meat bones. It was followed by a dish of beans and vegetables cooked in the stock. The third dish contained meats slow-cooked in the stock. This is a basic version of the modern cocido Catalan.

1 litre water
650 g potatoes, peeled, cut into large pieces
600 g red peppers, sliced
500 g chorizo, skinned, chopped thickly
500 g plum tomatoes, mashed
400 g white beans / chickpeas, soaked overnight in bread soda, boil until tender (or pre-cooked, available in jars)
300 g onions, chopped
15 ml olive oil
15 g Spanish sweet smoked paprika
5 g bouillon powder
5 g saffron, soaked in hot water for 15 minutes
5 g black pepper
Salt, pinch

Put tomatoes, water and bouillon into a pot and bring to the boil, simmer for 15 minutes until tomatoes break up. Combine beans, chorizo, onions, paprika, peppers, potatoes and seasonings into a deep casserole dish, sprinkle with olive oil. Bake in a low oven, around 150°C for 60 minutes. Add tomato liquid and saffron water, increase heat to 180ºC and bake for 30 minutes.

LEGENDARY DISHES


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