Cozido à portuguesa

From Wikipedia, the free encyclopedia

This article does not cite any references or sources. (November 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

Cozido or cocido is one of the traditional dishes of Spanish and Portuguese cuisine. A stew made with different meats and vegetables, numerous regional variations exist throughout Spain and Portugal.

Cozido à portuguesa has its in origins in the Beira region. A rich stew made from shin of beef, pork, and, in some regions, chicken served with cabbage, carrots, turnips, Portuguese smoked sausages (morcela, farinheira and chouriço), rice, potatoes, and collard greens.

Spanish stews or cocidos, as they are called in Spanish are typical main dishes in Spain, particularly in the central and northern regions of Spain, typically consisting of meats, sausages, vegetables and garbanzo beans or chickpeas. The most famous is the Cocido Madrileño or Madrid Stew. In this version beef, ham, salt pork, sausage, blood sausage, a stewing chicken, garbonzos, potatoes, cabbage and carrots are the ingredients besides onion and garlic. Often a pig's trotter and a marrow bone and variations of other seasonal vegetables are included. One variation involves the broth of the cocido served as soup before, often with Spanish pasta in it. The cocido is widely regarded in Spain as the foremost representative and beloved national dish, rather than the more renowned paella.