Cocido Madrileño recipe

Cocido Madrileño recipe

Cocido Madrileño recipe

Imagine a dish so hearty and comforting that it feels like a warm hug from a Spanish abuela. That’s Cocido Madrileño, Madrid’s iconic stew and a culinary symbol of the city. This dish is a labor of love, simmered slowly to perfection, and served in multiple courses that showcase its rich flavors.

At its core, Cocido Madrileño is a humble yet luxurious mix of chickpeas, tender meats (like beef, pork, and chorizo), and vegetables (such as potatoes, cabbage, and carrots), all cooked together in a flavorful broth. The magic lies in its simplicity and depth—each ingredient adds its own character, creating a symphony of taste and texture.

Cocido Madrileño Recipe

Ingredients (Serves 6-8):

For the Stew:

  • 2 cups (400g) dried chickpeas, soaked overnight

  • 1 lb (450g) beef shank or brisket

  • 1 lb (450g) pork belly or shoulder

  • 1 chorizo sausage, whole

  • 1 morcilla (blood sausage), optional

  • 1 ham bone or ham hock

  • 1 chicken thigh or drumstick

  • 1 onion, peeled and halved

  • 2 carrots, peeled and chopped

  • 2 potatoes, peeled and quartered

  • 1 small cabbage, cut into wedges

  • 2 celery stalks, chopped

  • 2 garlic cloves, peeled

  • 1 bay leaf

  • Salt & pepper, to taste

For the Broth Course:

  • 1 cup (100g) fine noodles (fideos) or rice 

Instructions:

1. Cook the Stew:

  1. Drain the soaked chickpeas and place them in a large pot with the beef, pork, chorizo, morcilla (if using), ham bone, and chicken.

  2. Add onion, carrots, celery, garlic, and bay leaf. Cover with water (about 12 cups/3 liters) and bring to a boil.

  3. Skim off any foam, then reduce heat to low. Simmer for 2-2.5 hours until the meats are tender.

  4. Add potatoes and cabbage during the last 30 minutes of cooking. Season with salt and pepper.

2. Prepare the Broth Course:

  1. Remove 4 cups of broth from the pot and strain into a separate saucepan.

  2. Cook the noodles or rice in the broth until tender.

3. Serve:

  1. First Course: Serve the broth with noodles or rice.

  2. Second Course: Serve the chickpeas and vegetables.

  3. Third Course: Slice the meats and serve on a platter.

Pro Tips:

  • Soak Chickpeas: Soaking ensures they cook evenly and become tender.

  • Make Ahead: Cocido tastes even better the next day as flavors meld.

  • Shortcut: Use a pressure cooker to reduce cooking time to about 1 hour.