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.
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