The Cofradía Gastronómica del Cocido con Pelotas held Torrevieja’s first Cocido Reposado on Saturday 24 October, bringing traditional cooking, a barbecue and an afternoon of music and dancing to the premises of Cárnicas Ríos.
The gathering took place at number 27, Calle Escultores Hermanos Blanco, under the slogan ‘El sabor de lo auténtico… con tiempo’, with a wood-fired cocido stew at the centre of the meal.
A barbecue, appetisers and cocido with pelotas
The food began with an unrestricted barbecue offering pork belly, marinated meat skewers, sausages, longaniza and chorizo, before the stew that gave this first edition its name.
The appetisers included Murcian-style salad, lettuce hearts with tomato and anchovy, Manchego cheese and sobrasada, at a celebration associated with Pepe Ríos.
The pelota, the meatball served with this traditional stew, had a prominent place in the menu, and diners could have another helping before the wood-fired cocido, a dish rooted in the cooking of Torrevieja and the Vega Baja.
The name Cocido Reposado reflected a commitment to slow cooking and giving stews time, with patience, ingredients and respect for tradition at the heart of the initiative.
The meal finished with fruit and a mini ice-cream cone, following a menu that brought together grilled meats, appetisers and the traditional stew.
Drinks and entertainment after lunch
The menu included Faustino Rivero Ulecia wine, vermouth, water, soft drinks and beer on an open-bar basis until dessert; drinks ordered afterwards were priced separately.
For that later part of the day, the organisers had advertised water at one euro, soft drinks and beer at two euros, mixed spirits and gin and tonic at six euros, and mojitos at seven euros.
From 4.30pm, the programme provided for live music, a dance show and entertainment to accompany the after-lunch gathering and continue the celebration once the meal had been served.
With this first edition, the cofradía combined cocido with pelotas and traditional products with a social gathering in Torrevieja, offering a programme that extended the occasion beyond the meal itself.
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