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Cocido Relámpago – Quick Cocido

Ok… my favourite is definitely the “Traditional Cocido” but since it’s only my daughter and me and I don’t feel like eating “Cocido” for 2 weeks,  here is what I made for lunch today, the “Quick Cocido”.   It only took one hour!

A mini version of the “Traditional Cocido”

First the meat and bones: (all in small doses)

  • Bone Marrow,
  • Knee bone
  • chicken legs
  • Skirt Steak
  • Lean Bacon

Then the Vegetables:

  • Leek
  • Celery
  • Parsnip
  • Turnip
  • Nabicol
  • Carrots
  • Onion

You get the meat in the pan, in my case, my magic pan, perhaps in your case, a pressure cooker.

Then you get the vegetables in

Then you add some potatoes

Some precooked chick peas from a jar

Some tomato

Some food colourant (I’ve run out of saffron), and some salt.

Fill the pan with water.

Close the pan and cook.

It took me about 50 minutes with my magic pan and with no loss of liquid.  In a pressure cooker it could probably take an hour and a half.

Here is the ensemble.

The broth:

The chick peas:

The meat and the bones.  (the big bones will be for the dog):

And the vegetables:

This is what you can do with the leftovers: 

  • The following day you can make some Baked Rice – “Arroz al Horno” which is traditionally made in a clay pot and in the oven, of course.
  • You can also make some croquettes with the vegetables that you have left over and from what you got out of the bones and the chicken spine.
  • And of course, a lovely soup with either rice, short noodles, stars or letters…. (don’t forget to squeeze a tiny bit of lemon on your soup, it makes a difference!.
  • You can also fry chunks of meat and vegetables together with some garlic, and then throw an egg in and scramble everything…
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