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

Left: "Cozido à portuguesa" (Portuguese stew) plate with its traditional rice and beans.

The Portuguese cozido has its origins in the Beira region and is commonly referred to as Cozido à Portuguesa. 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, chorizo, morcilla, a stewing chicken, garbanzos, 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.


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