There's a reason La Bola's cocido tastes different, and it's no modern trick: it's the clay pot and the oak charcoal.
One pot per guest
Instead of a single large pot, we cook each cocido in its own individual clay vessel. Clay is porous and spreads the heat slowly and evenly, with no violent boiling. That's what keeps the chickpeas buttery and the broth clean and full-bodied.
The slow fire of oak
The pots sit over oak-charcoal embers, which give a steady, gentle heat for hours. There's no rush: cocido demands time, and that time is part of the recipe.
Just as more than 150 years ago
We could have switched to faster methods decades ago. We haven't. Cooking as in 1870 isn't nostalgia: it's the only way we know to get it right.
Come and taste the difference: choose your set menu and book your table.