Recipes, Sausage Recipes

Chorizo, chickpea, trotter & ear cocido

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An extremely rustic and comforting stew with various cuts of pork and big juicy chickpeas. A true expression of Spanish food and cooking. A cocido is what we might refer to as a stew, and, as such, can refer to any number of dishes. In Spain, region by region, and even village by village, there are varying styles and recipes for this dish.

This particular one doesn’t claim to be authentic to a region but, rather, is informed by the cooking I have had the pleasure of eating throughout Andalucia. It is a very simple preparation and only really requires good quality ingredients and a little patience. The trotter gives the whole thing a wonderful depth of flavour, as well as a gelatinous, lip-sticking finish.

Chorizo, chickpeas, trotter & ear cocido (stew).

Serves 4-6

Ingredients

Shop the ingredients

Directions

  1. Give the trotter and ears a rinse under cold water and then place in a large pan and add the chicken stock and enough water just to cover. Set over a high heat. Once boiling, reduce the heat to a gentle simmer. After ten minutes of simmering, use a ladle to skim off any foam and fat that has risen to the surface, and then add the chickpeas, 2 bay leaves, the fennel seeds, cloves, and black peppercorns. Cover with a lid and allow to simmer for 2 hours.
  2. Meanwhile, set a large, heavy-bottomed pan over a medium heat and add 2 tablespoons of olive oil, plus the onions, garlic, carrot, and bay leaves. Season with salt and cook for 10 minutes, stirring regularly. Then add the chorizo and continue cooking on a medium heat for a further 5 minutes, then deglaze with the glass of Oloroso.
  3. Remove the ears and the trotter from the pot, then add the chickpeas and all the cooking liquid to the chorizo pot. Season again with salt and a good splash of vinegar, and bring to a simmer.
  4. Pull all the skin and flesh off the trotter and discard the bones. Then chop all the ears and trotter meat and skin and fold through the chickpeas.
  5. Continue cooking on a gentle heat until the cocido has the desired consistency. Check for seasoning and adjust as necessary before serving.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.