Set out a scale and the equipment for Cocido. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry chickpeas, chicken thigh, beef sirloin, green cabbage, carrot, potato, pork tenderloin, smoked paprika, kosher salt, olive oil. Cocido is cooked in Madrid as its own plate, not as a copy of a restaurant menu. Simmer chickpeas with beef, chicken, and pork, then cook cabbage and potato in the broth. Chopped pork stands in for chorizo, with paprika for the color. Amounts are for 4 from foods this library can count.
