Chef Isabel
Olla Podrida Burgalesa
Olla podrida is Burgos at its most serious: red Ibeas beans, pork from the matanza, and a slow pot served in two vuelcos, beans first and meats after.
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Chef Isabel
Cocido Maragato
Leon's Maragateria cocido is served meat first, then chickpeas and cabbage, then the fideo soup. Build the broth slowly and serve it in vuelcos, the old order.
Chef Isabel
Cocido Gallego
Cocido Gallego is Galicia's winter and Carnival pot: desalted matanza pork, garbanzos, grelos, and cachelos cooked in one broth until every platter tastes of the same deep, clean pot.
Chef Isabel
Cocido Pasiego
Cantabria's Pasiego valleys cocido is a shepherd's pot of lamb, chickpeas, cabbage, potatoes, and bread sopas, slow-simmered until the broth is deep and the meat gives way.
Chef Isabel
Cocido Castellano
Cocido Castellano is the chickpea stew of the Castilian meseta: clear broth first, garbanzos and cabbage next, meats and fried relleno last.
Chef Isabel
Cocido Lebaniego
Cocido Lebaniego is Liébana's mountain pot from Cantabria: small chickpeas, pork from the larder, cabbage, potato, and a fried bread-and-egg relleno. Hold it at a tremble.
Chef Isabel
Sopa de Cocido Madrileño
Madrid's first vuelco is the cocido broth served with fine fideos: clear, deep, and clean enough to begin the meal before the chickpeas and meats arrive.
Chef Isabel
Cocido Montañés (Cantabrian White-Bean Stew)
Cocido Montañés is Cantabria's mountain spoon food: white beans, berza, and pork from the matanza larder, cooked slow and served all together. No chickpeas here; that is Cocido Lebaniego.
Chef Isabel
Cocido Madrileño
Cocido Madrileño is Madrid's winter pot: chickpeas, beef, hen, pork, cabbage, and fideos served in three vuelcos. Keep it at a bare simmer and the broth stays clear.
Chef Isabel
Olla Ferroviaria de Burgos
Olla Ferroviaria de Burgos is cocina de cuchara from the La Robla railway: chickpeas and pork cooked slowly in an iron pot until the broth is thick, smoky with pimentón, and steady enough to feed a working table.
Chef Isabel
Pote Asturiano
Pote Asturiano is Asturias in a winter pot: fabes, berza, potato, and smoked compango cooked slow until the greens soften and the broth turns thick and green-gold.
Chef Isabel
Cocido Aragonés con Cardo
Cocido Aragonés is Aragón's chickpea stew, marked by cardo from the Ebro garden and a bread-and-meat pelota. Keep the pot gentle and the garbanzos stay whole.
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