Beef bones

tray mixed vegetables for cocido (includes celery, carrots, parsnip, leek) • tray mixed meats for cocido (beef, pork belly, hen, ham with bone) • Chicken carcasses • potatoes, peeled and cut into pieces • blood sausage (you can also add chorizo if you like!) • dried chickpeas (unsoaked) • garlic cloves • Water • salt • smoked paprika (Pimentón de la Vera) • Olive oil

Water • beef soup bones • beef shank • small piece of ham • chicken breast • pork belly • Green beans • Potatoes • carrots • chickpeas (about 28 ounces total, drained and rinsed)

Assorted vegetable tray (leek, carrot, turnip, and cabbage) • potatoes • Chickpeas • Assorted meats (beef shank, Spanish chorizo, chicken, beef bone, pork belly, ham end, ham bone) • Minced garlic • Sweet and hot paprika • Olive oil • Angel hair pasta • Pickled peppers (optional)

assorted meat: beef shank, pork, stewing hen, and free-range chicken • bones: marrow bones, knee bones, and knuckle bones • tray free-range chicken carcasses • blanquets (Valencian white sausages) • potatoes • carrots • parsnips • white turnip and 1 yellow turnip • leek • cabbage • frozen chickpeas • For the meatballs (pelotas) •

beef (shank and short ribs) • beef bones • ripe tomatoes • large onion • garlic cloves • red bell pepper • dried guajillo chiles • whole clove • oregano • cumin • Bay • Oil •

Beef shank • Pork ham meat • chicken thigh • large piece of pork fatback • serrano ham • ham bone • salted rib bone • leek • celery • white turnips • pumpkin • large carrots •

Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)

beef shank (about 500 grams) • beef brisket • beef bone • pork shoulder • pork belly • pork backbone • pork meatball • chicken leg quarter • cooked chickpeas (about 250 grams) • cardoon stalk • parsnip • rutabaga •

beef shank (about 600 grams) • fresh pork belly • beef marrow bone • cured pork fat • dried chickpeas (about 300 grams) • potatoes • Salt • onions • all-purpose flour (about 60 grams) • –1 1/4 cups broth from the cocido (200–300 ml) • ground nutmeg • eggs •

beef brisket (750 grams) • pork ribs (600 grams) • pork belly (250 grams) • Spanish-style chorizo sausage (100 grams) • ham bone or 7 oz ham ends (200 grams) • dried chickpeas (about 750 grams) • chicken • large carrots • large potatoes • small pumpkin or squash • sweet potato • green cabbage •

Chicken carcasses • chicken leg quarter (you can add a hen leg quarter if you like) • pork belly • beef brisket • salt pork • Fresh bones: white bones and pork backbone • ham bone tip • potatoes • carrots • turnip • leek • Chickpeas, soaked overnight (I freeze them after soaking) •

chicken leg quarter • stewing hen • beef brisket (optional) • cocido vegetable mix (carrot, leek, turnip, cabbage) • Knee bone, ham bone tip, beef marrow bone, Spanish chorizo sausage • Chickpeas • Olive oil • Salt

whole chicken legs • potato • carrots • beef soup bone • cooked chickpeas (about 400 grams) • garlic cloves • fresh parsley • eggs • breadcrumbs • Salt and oil

water (2000 ml) + 3 tablespoons salt (for soaking the chickpeas) • dried chickpeas (about 500 grams) • water (3500 ml) (for cooking) • carrots (about 200 grams) • potatoes (about 320 grams) • beef shank (about 1000 grams) • fresh pork belly (about 300 grams) • ham ends (about 500 grams, preferably Spanish-style if available) • stewing hen (about 220 grams, 1 small quarter) • chicken (about 250 grams, 1 small quarter) • Spanish cooking chorizo (about 70 grams) • beef marrow bone (about 130 grams, 1 bone) •

Chickpeas • Beef • Pork belly • ham bone • soup bone • Chicken • Celery • Rice • Mint • Salt

Leftovers from cocido: • chicken drumsticks • ham (from the bone) • leek • beef shank (piece of beef) • For the béchamel: • flour (40 grams) • butter or margarine (40 grams) • onion • milk (700 ml) • bay leaf, 2 whole cloves • Salt, white pepper, nutmeg •

chickpeas (500 g) • Spanish chorizo sausages • blood sausages (morcilla) • beef shank (about 350 g) • fresh beef bone • ham bone • chicken leg • fresh pork belly • carrots • green cabbage or white cabbage • garlic cloves • Water, salt •

dried chickpeas (about 450 grams) • pork backbone bones • carrots • beef marrow bone • potatoes • beef shank (about 400 grams) • chicken • Spanish-style chorizo sausages • blood sausage (morcilla) • fresh ham bone • slab bacon (about 200 grams) • green cabbage •

chicken carcass • onion • turnip • carrots • leeks • medium potato • celery stalk • salted pork backbone bone • beef shank (about 200 grams) • garlic cloves • Salt • Black pepper •

chickpeas (500 grams) • carrots • large potato • onion • green bell pepper • peeled tomato • garlic clove • pork backbone bone • ham bone • chicken thigh • beef shank (500 grams) • slab bacon •

dried chickpeas (325 g) • beef shank (300 g) • fresh beef bones • ham end • pork backbone bone • potato • carrots • tomato • sweet paprika

dried chickpeas (200 grams) • ham bone with some meat • small piece of pork fatback • salted pork backbone bone • chicken broth (1 liter) • beef shank (osso buco) • fresh chorizo sausages • Strained broth from the cocido • pasta

dried chickpeas (250 g) • thin soup noodles (fideo cabellín) • beef bone • beef shank • Spanish chorizo sausage • blood sausage (morcilla) • large potatoes • ham end • ham bone • fresh pork belly • stewing hen • chicken carcass •

dried Pedrosillano chickpeas (about 400 grams) • beef shank (about 400 grams) • slab pork belly (about 150 grams) • salt-cured pork belly (about 150 grams) • beef marrow bone • beef knee bone • salt-cured pork backbone bone • ham end • fresh or semi-cured chorizo sausages • blood sausage (morcilla) • large potato (about 10 oz or 300 grams) • carrots (about 7 oz or 200 grams) •

dried Pedrosillano chickpeas • soup vegetables (carrots, celery, turnip, etc.) • (about 1/4 kg) stewing hen or chicken • beef shank (morcillo) • ham bone or small piece of cured ham • Spanish chorizo sausages • blood sausage (morcilla) • pork belly or salt pork • water (about 1.5 liters) • salt • Drizzle of olive oil • garlic cloves •

hen (about 1 kg) • beef shank (about 500 grams) • beef bones (knee) • small ham bone • pork backbone bone • pork belly (about 300 grams) • pork snout and ear (about 300 grams) • pork foot • blood sausage (morcilla or butifarra negra) • cooked white sausage (butifarra blanca) • carrots • turnip •

chickpeas (about 1 kg) • beef shank (about 500 grams) • pork shoulder (about 500 grams) • ham bone • carrots • potatoes • celery stalk • leek • Salt • Optional: 1/2 chicken breast

chicken leg and thigh • pork ribs • beef shank • pork belly (about 3/4 inch thick) • chorizo sausages, depending on size • peeled potatoes • peeled carrots • cabbage • small sweet potato • parsnip (if available) • meaty ham bone • chickpeas •

Chickpeas • Beef bones • Beef shank • Hen or chicken • Pork belly • Ham • Cabbage • Leek • Potato • Carrot • Chorizo sausage • Blood sausage (morcilla)

dried chickpeas per person or canned chickpeas • - Meats and bones: • chicken thigh • chicken carcass • good piece of beef (stewing cut) • ham tip • ham bone, beef bone, or pork backbone • salt pork (optional) • - Vegetables: • potatoes • large carrots • turnip, leek, and parsnip to taste •