STEW WITH MEATBALLS
For 6 to 8 people.
Time: 1 h. and 30 min.
Ingredients
1kg of chicken
½ kg minced pork
½ kg chick peas
4 eggs
6 potatoes (egg-sized)
200g streaky bacon
200g Longaniza (pork sausage)
1 Morcón (blood sausage)
Some white celery leaves
50g pine nuts
4 or 5 cloves of garlic
Parsley
Lemon juice
Pepper
Breadcrumbs
Some saffron threads
Crushed
Salt
Steps
1. Together with the chickpeas, (soaked the night before) boil the chicken, streaky bacon, and celery. Let them boil until the chickpeas are soft and remove from the heat.
2. To prepare the dough for the dumplings: take a piece of chicken breast from the pan, along with the streaky bacon and chop them up with a knife or mincer. Remove the skin from the pork and blood sausage and pull them to pieces. Cut the parsley and garlic into little pieces. Squeeze the lemon. Mix the minced chicken and streaky bacon with the blood sausage, parsley, garlic, mince, pine nuts, pepper, bread crumbs, lemon juice and add the eggs.
3. With this mixture, make the meatballs as big as you want.
4. Add the whole, peeled potatoes, salt and saffron to the pan and let them boil for 10 minutes.
5. Add the meatballs and let them cook for another 10 minutes.
6. Serve as 2 dishes: 1st dish is the broth and the 2nd dish is the rest of the stew.
BROTH: separate the broth in a casserole. Bring it to boil and add Fideos ( short noodles - thick or thin, whichever you prefer). Let them cook for 10 minutes and serve in a hot, deep dish.
CONSOMÉ: this should be served warm in cups accompanied by a couple of meatballs.
STEW: Put the remaining stew, without the broth, into a serving dish so that guests can help themselves.
SUGGESTIONS
TORTILLA COCIDO
1 take the meat from the bones, mash the left-over cocido and fry it.
2 Beat a few eggs, depending on how much cocido is being used.
3 Mix
4 Let it thicken.
FRIED COCIDO WITH GARLIC
Peel the cloves of garlic, cut them in half, fry them and when they are golden, add the Cocido and fry.
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