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Post by ellise on Jul 21, 2005 17:25:00 GMT 10
2 cans garbanzo beans (or chick peas) 1 - 4 pound stewing hen, quartered 2 pounds beef short ribs 1 pound smoked ham 5 quarts water 1 pound fresh spinach, washed 2 leeks 2 large carrots sliced 2 tomatoes, diced 1 Tbsp salt 2 Chorizos (Spanish sausages) 2 Tbsp extra virgin olive oil 1 cup chopped onions 2 cups raw rice 2 tsp Spanish Paprika 2 tsp tomato paste
If dried chick peas are used, wash them, cover with water and bring to a boil; cook 2 minutes, remove from the heat, and let soak 1 hour. Drain. Combine the dried chick peas (if canned chick-peas are used, add with the sausages) chicken, beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and cook over low heat 1 1/2 hours. Tie the spinach and leeks with white thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes, then add the sausages. Cook 30 minutes longer.
Transfer meats to a heated platter, cover, and keep hot. Strain the broth, reserving all the vegetables and chick- peas; put on the platter with the meat. Heat the oil in a sauce pan; saute the onions 5 minutes. Mix in the rice until translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and cook over low heat 20 minutes or until rice is tender and dry.
To serve the cocido, pour the remaining hot broth into a tureen. put the meats on a plate surrounded with some of chick-peas and spinach. Pile the rice in a deep bowl. The soup is eaten first, then the meats and rice. Serves 6-10.
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