Recipe of Cocido, a traditional Spanish stew from Madrid, is a rich and hearty dish made with chickpeas, various meats, and vegetables. This dish is deeply rooted in Madrid’s culinary history and is typically enjoyed in three courses: first, the broth as soup, then the chickpeas and vegetables, and finally, the meat. It is a comforting meal, especially popular during colder months.
Cooking Time:
3 hours
Ingredients:
1 lb dried chickpeas, soaked overnight
1 lb beef shank
½ lb pork belly
½ lb cured ham
1 ham bone
2 chorizo sausages
2 morcilla (Spanish blood sausages)
1 whole chicken breast
1 large potato, peeled and halved
2 carrots, peeled and sliced
1 small cabbage, quartered
1 onion, whole
1 clove garlic, whole
1 bay leaf
salt, to taste
water, enough to cover
vermicelli pasta (for the soup)
Recipe:
Prepare the broth:
Drain the soaked chickpeas and place them in a large pot.
Add the beef shank, pork belly, ham, ham bone, chorizo, and chicken.
Cover with water and bring to a gentle simmer. Skim off any foam that forms.
Cook slowly:
Add the whole onion, garlic, bay leaf, and salt.
Simmer on low heat for about 2 hours, occasionally skimming the surface.
Add the vegetables:
After 2 hours, add the potatoes, carrots, and cabbage. Cook for another 45 minutes.
Prepare the soup:
In a separate pot, bring some of the broth to a boil.
Add the vermicelli pasta and cook until tender.
Cook the blood sausages:
Add the morcilla to the main pot during the last 15 minutes of cooking.
Serve in three courses:
First, serve the soup made from the broth with vermicelli.
Second, serve the chickpeas and vegetables.
Finally, serve the meats, cut into portions. Enjoy Cocido Madrileño with crusty bread and a glass of red wine for a truly traditional experience.
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