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.
