Spanish Pot Cookeo: Recipes, Tips, and Delicious Ideas

Spanish Pot Cookeo: Prepare to embark on a culinary adventure that will transport you straight to the heart of Spain, all from the comfort of your own kitchen! Forget slaving over a hot stove for hours; with the magic of the Cookeo multicooker, this authentic and deeply flavorful dish is surprisingly simple to create. Have you ever dreamt of a one-pot wonder that bursts with savory goodness and evokes the warmth of a Spanish family gathering? This is it!

Spanish cuisine is renowned for its vibrant flavors and hearty, comforting dishes, often rooted in centuries of tradition. Many of these recipes, passed down through generations, were originally created as humble, peasant fare, designed to nourish families with readily available ingredients. The Spanish Pot Cookeo recipe we’re sharing today pays homage to this rich culinary heritage, adapting a classic cooking style to the modern convenience of the Cookeo.

What makes this dish so irresistible? It’s the harmonious blend of tender meats, flavorful vegetables, and aromatic spices, all simmered together to create a symphony of taste and texture. People adore the Spanish Pot Cookeo for its incredible depth of flavor, its satisfying heartiness, and, of course, its ease of preparation. The Cookeo allows you to achieve that slow-cooked, melt-in-your-mouth tenderness in a fraction of the time. Get ready to experience a taste of Spain that will leave you craving more!

Ingredients:

• 1 kg pork shoulder, cut into 2-3 cm cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (400g) crushed tomatoes
• 1 can (400g) diced tomatoes
• 1 cup chicken broth
• 1/2 cup dry red wine (optional)
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 bay leaf
• Salt and pepper to taste
• 500g potatoes, peeled and cubed
• 200g chorizo, sliced
• 1 can (400g) chickpeas, drained and rinsed
• Fresh parsley, chopped (for garnish)

Preparing the Pork:

1. First, we need to prepare the pork. Pat the pork shoulder cubes dry with paper towels. This will help them brown nicely.
2. Season the pork generously with salt and pepper. Don’t be shy! This is your base flavor.

Searing the Pork:

3. Now, let’s sear the pork. Turn on your Cookeo and select the “Brown” or “Sear” function. If your Cookeo doesn’t have a specific “Brown” or “Sear” function, use the “Manual” mode and set it to a high temperature.
4. Add the olive oil to the Cookeo pot. Let it heat up for a minute or two until it’s shimmering.
5. Add the pork in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature and the pork will steam instead of sear. We want a nice, golden-brown crust on all sides.
6. Sear each batch for about 3-4 minutes per side, until browned. Remove the seared pork from the Cookeo and set aside.

Building the Flavor Base:

7. With the pork set aside, it’s time to build our flavor base. Add the chopped onion to the Cookeo pot. If there’s not enough oil left from searing the pork, add a little more olive oil.
8. Cook the onion for about 5 minutes, stirring occasionally, until it’s softened and translucent.
9. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
10. Add the chopped red and green bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until they’re slightly softened.

Adding the Tomatoes and Spices:

11. Now for the tomatoes! Add the crushed tomatoes and diced tomatoes to the Cookeo pot.
12. Stir in the smoked paprika, cumin, oregano, and cayenne pepper (if using). The smoked paprika is key for that authentic Spanish flavor.
13. Add the bay leaf. This will infuse the stew with a subtle, aromatic flavor.
14. Pour in the chicken broth and red wine (if using). The red wine adds depth and richness to the stew. If you’re not using wine, you can substitute it with more chicken broth.
15. Stir everything together well, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor!

Pressure Cooking the Stew:

16. Return the seared pork to the Cookeo pot. Make sure the pork is mostly submerged in the liquid.
17. Close the lid of the Cookeo and select the “Pressure Cook” or “Fast Cook” function.
18. Set the cooking time to 35 minutes. This will ensure the pork is tender and fall-apart delicious.
19. Once the cooking time is up, let the Cookeo release the pressure naturally for about 10 minutes. This helps prevent the stew from splattering. After 10 minutes, you can manually release any remaining pressure.
20. Carefully open the lid of the Cookeo. Be cautious of the steam!

Adding the Potatoes, Chorizo, and Chickpeas:

21. Now it’s time to add the potatoes, chorizo, and chickpeas. Stir them into the stew.
22. Close the lid of the Cookeo again and select the “Pressure Cook” or “Fast Cook” function.
23. Set the cooking time to 10 minutes. This will cook the potatoes until they’re tender and heat through the chorizo and chickpeas.
24. Once the cooking time is up, let the Cookeo release the pressure naturally for about 5 minutes. After 5 minutes, you can manually release any remaining pressure.
25. Carefully open the lid of the Cookeo.

Finishing Touches:

26. Give the stew a good stir. The potatoes should be tender and the chorizo should have released its flavorful oils.
27. Taste the stew and adjust the seasoning as needed. You may need to add more salt, pepper, or smoked paprika to taste.
28. If the stew is too thick, you can add a little more chicken broth to thin it out. If it’s too thin, you can simmer it on the “Simmer” or “Keep Warm” function for a few minutes to allow it to thicken.

Serving:

29. Ladle the Spanish Pot Cookeo into bowls.
30. Garnish with fresh chopped parsley.
31. Serve hot with crusty bread for dipping.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder stew, omit the cayenne pepper altogether.
• Vegetables: Feel free to add other vegetables to the stew, such as carrots, peas, or green beans.
• Beans: You can substitute the chickpeas with other types of beans, such as cannellini beans or butter beans.
• Meat: You can use other types of pork, such as pork loin or pork belly. You can also add other meats, such as chicken or beef.
• Wine: If you don’t have red wine, you can use white wine or sherry instead.
• Herbs: You can add other herbs to the stew, such as thyme or rosemary.
• Thickening: If you want to thicken the stew further, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last few minutes of cooking.
• Make Ahead: This stew can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and improve over time.
• Freezing: This stew can also be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Enjoy your delicious and authentic Spanish Pot Cookeo!

Conclusion:

So there you have it! This Spanish Pot Cookeo recipe is truly a game-changer for weeknight dinners and impressive weekend feasts alike. It’s a must-try because it delivers authentic Spanish flavors with minimal effort, thanks to the magic of the Cookeo. Forget slaving over a hot stove for hours; this recipe lets you enjoy a rich, flavorful, and satisfying meal in a fraction of the time. The combination of tender meat, smoky chorizo, and perfectly cooked vegetables, all simmered in a deeply savory broth, is simply irresistible. But the best part? It’s incredibly versatile! Feel free to adjust the ingredients to your liking. If you’re not a fan of chorizo, you can substitute it with Spanish morcilla (blood sausage) for an even more authentic flavor. Or, if you prefer a vegetarian option, simply omit the meat and add more vegetables like artichoke hearts, green beans, or even some chickpeas for added protein. Serving Suggestions and Variations: This Spanish Pot Cookeo is fantastic served on its own as a hearty stew, but it also pairs beautifully with a few simple accompaniments. A crusty loaf of bread is essential for soaking up all that delicious broth. A dollop of sour cream or a sprinkle of fresh parsley adds a touch of brightness. For a more complete meal, serve it alongside a simple green salad or some roasted potatoes. Looking for variations? Consider adding a splash of dry sherry or white wine to the pot for an extra layer of flavor. You could also experiment with different types of beans, such as cannellini beans or butter beans. And if you’re feeling adventurous, try adding a pinch of saffron to the broth for a truly luxurious touch. Why You Should Try This Recipe: I know there are countless recipes out there, but I truly believe this Spanish Pot Cookeo is special. It’s not just about the ease of preparation; it’s about the incredible depth of flavor and the feeling of warmth and comfort it brings. It’s a dish that’s perfect for sharing with family and friends, and it’s sure to become a new favorite in your household. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, what are you waiting for? Dust off your Cookeo, gather your ingredients, and get ready to embark on a culinary adventure to Spain! Share Your Experience! I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Don’t forget to take a picture of your finished dish and tag me on social media! I can’t wait to see your creations. Happy cooking, and ¡Buen provecho! I hope this Spanish Pot Cookeo becomes a staple in your kitchen, bringing joy and deliciousness to your table for years to come.

Print