Ingredients

1 pound dried chickpeas (2 1/3 cups)

1 (1-pound) smoked ham hock

1 (1/2-pound) piece slab bacon

1 (1/2-pound) piece salt pork

1 (2-inch-thick) cross-cut veal shank (ossobuco; 1/2 pound)

1 (1/4-pound) piece cured dried beef such as Italian bresaola

1 (4- to 6-ounce) pig's ear, slice of pig's snout, or piece of pig's foot (optional)

5 (4-ounce) Spanish chorizo links (cured spiced pork sausage)

1/2 tablespoon Spanish smoked sweet paprika

10 to 11 cups water

1/4 pound fideos (dried coiled vermicelli noodles; needed only if serving broth as a first-course soup)

For cabbage:

• 2 pounds Savoy or green cabbage, cored and cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 1/2 tablespoon Spanish smoked sweet paprika
• 1/4 cup olive oil

For dumplings:

• 5 large eggs
• 1/4 teaspoon salt
• 1/4 cup chopped fresh flat-leaf parsley
• 2 1/2 cups fine bread crumbs from a day-old country round or baguette (1/2 pound)
• 1/4 cup olive oil

Description

The Hearty Pork Stew Known As Cocido Is Eaten All Over Spain But Varies From Region To Region. This One Comes From Liébana, The Westernmost Part...

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