Cocido

Name: Cocido
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick; 1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded; 2 leeks; 1 large carrot, peeled and grated; Salt and freshly ground black pepper; 1 fresh or dry bay leaf; 1 (15-ounce) can chick peas, drained; 6 cups chicken stock; 3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces; 3/4 pound ground beef pork and veal mix; 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled; 1 teaspoon smoked sweet paprika or paprika; 1/4 teaspoon ground cinnamon; A few grates fresh nutmeg; 1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided; 1 egg, beaten; 2 cups fideos or medium egg noodles; 1 lemon, zested; 2 cloves garlic, finely chopped; 2 firm plum tomatoes, seeded and finely chopped

21 ingredients

20 steps

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
2 leeks
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups chicken stock
3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
3/4 pound ground beef pork and veal mix
1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
1 teaspoon smoked sweet paprika or paprika
1/4 teaspoon ground cinnamon
A few grates fresh nutmeg
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 lemon, zested
2 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

Directions

1

Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil.
2

Add chorizo and render 2 to 3 minutes.
3

To chorizo, add cabbage and begin to cook it down.
4

While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice.
5

Soak in large bowl of water to release grit.
6

Repeat of leeks are especially sandy.
7

Wipe down work area.
8

Dry the leeks on kitchen towel and add to cabbage with some grated carrot.
9

Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes.
10

Add chick peas and chicken stock to the pot, cover to bring up to a boil.
11

Uncover pot and turn heat back a bit but keep at a low boil.
12

Stir chicken into soup.
13

Add ground meat to a bowl and top with bread crumbs or crumbled bread.
14

Season the bread with paprika, cinnamon, nutmeg, salt and pepper.
15

Add a handful of parsley to the bowl and an egg.
16

Mix and form 1-inch meatballs, adding them to the soup as you work.
17

Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more.
18

Turn off soup.
19

While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
20

Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.