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News | Jul 30 2019

The Cocido Doughnut, the Latest Innovation from a Basque Pintxos Expert

Josean Merino has created a savory doughnut made from traditional Madrid-style cocido, complete with “sugar-like” coating.

A pintxo by Chef Josean Marino from Perretxico restaurants. Photo by: Perretxico.

Spanish chefs are known for their modern creations and innovative techniques, but the latest dish from chef Josean Merino may very well take the cake. Merino, who hails from the Basque Country, is a trailblazer when it comes to pintxos, and he recently opened up a new restaurant in Madrid, a sister to his popular outpost in Vitoria, both of which are called PerretxiCo. He has won a slew of pintxos competitions and distinctions, among them Best Cutting-Edge Tapa and Best Pintxos Restaurant, so he definitely knows what he’s doing with his latest creation: the Madrid-style cocido doughnut.

It’s made from the popular traditional stew, with chickpeas and chicken and a bit of chistorra and morcilla sausage included for good measure, and a broth that takes around eight hours to make. The chef and his team prepare a traditional cocido, they strain it, and then they freeze the broth. Later they make it into a dough and fry it. To make it look like a real doughnut with a sugar coating, they coat it with smoked eel, which gives it the same aesthetic and an intense flavor. This doughnut is obviously savory and enables diners sample this fantastic stew in just one bite.

According to Merino, combining all of the ingredients in the right proportions, and finding the right balance, is essential. And he must have done just that: customers will attest to the fact that to try his doughnut is to love it.

A pintxo by Chef Josean Marino from Perretxico restaurants. Photo by: Perretxico.

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