El Cocido de la Abuela

For this recipe the grandmother will be YouTube, the Spanish grandmother I never had. Cocido Madrileño, or simply cocido, is probably one of Spain's most important national dishes. It is made almost everywhere in the peninsula with variations in ingredients and even in the name. Here in Valencia it’s known as puchero. As Juanry says in his video, cocido doesn't just differ from region to region, it changes from home to home.

Tradition rules that the ingredients of cocido must be served separately. Each serving is known as a vuelco (overturn), as the pot must be overturned to separate the ingredients.

The first vuelco is the soup: the stock of the cocido is drained and noodles are cooked in it. The second vuelco are the chickpeas and the vegetables. The third vuelco is the meat.

Valencia's Arroz al Horno is traditionally made with the stock from puchero.