Prepare the ingredients for the croquettes.

Prepare the meat: Clean and shred the chicken from the cocido, separate any ham from the bone, and shred the piece of beef shank as well.

In a pot, add the milk with the onion, cloves, and bay leaf. Heat over medium, stirring occasionally so it doesn't stick.

Finely chop the onion.

In a separate saucepan, melt the butter or margarine over medium-high heat. Add the chopped onion and sauté until soft.

Meanwhile, in a blender, add the shredded meats and the half leek from the cocido and blend. If it's too thick to blend, add half of the hot milk from the pot (strain it first to remove the spices).

Once the onion is sautéed in the saucepan, add the flour and stir with a whisk.

Let the flour cook until it turns a light golden color, stirring occasionally.

Add the blended meat and milk mixture to the saucepan and stir well until it forms a thick paste.

Gradually add the rest of the strained milk from the pot, stirring constantly so it blends smoothly. Season with salt, white pepper, and nutmeg to taste. Taste and adjust seasoning if needed. You can also finely chop the leftover onion from the milk and add it to the mixture.

The croquette mixture is ready. Prepare one plate with beaten eggs (add more if needed) and a pinch of salt, and another plate with breadcrumbs. Using a spoon, scoop small amounts of the mixture, shape them, dip first in egg, then in breadcrumbs, and set aside on a plate or in a container. (Optional: you can dip them in flour first if you like.)

Once the croquettes are formed, you can freeze them if you don't plan to cook them the same day.

Now for the potatoes: Wash them well since you'll leave the skin on, cut them in half, then into wedges. Prepare the seasonings.

Sprinkle salt and all the spices over the potatoes—about 1 teaspoon of each, but use less hot paprika to taste. Drizzle generously with oil and mix well with clean hands until the wedges are well coated. Arrange them neatly on a plate.

Microwave the potatoes (covered with a microwave-safe lid) for 5 minutes. Check with a fork to see if they're tender; if not, microwave for another couple of minutes.

Once cooked, heat a skillet with a splash of olive oil and fry the potatoes until golden and crispy.

Meanwhile, fry the croquettes in plenty of very hot oil (be careful they don't fall apart), turning so they don't burn.

Remove the croquettes and potatoes to a plate lined with a paper towel to absorb excess oil.

That's it! Serve the potatoes with the croquettes. A fried or grilled egg goes great with this meal, too.