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Cocido Madrileño
Spain
Madrid's defining dish. Served in three courses called vuelcos — turns of the pot.
Madrid's great chickpea stew — chickpeas, three types of meat, marrow bone and vegetables, served as three separate courses. The Sunday dish of every madrileño family.
Prep
30 mins
Cook
180 mins
Difficulty
Hard
Calories
375 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
400gdried chickpeas, soaked overnight
400gbeef shin
300gpork belly
200gchorizo
1morcilla blood sausage
1marrow bone
3carrots
3potatoes
200ggreen beans
200gcabbage
Method
1
Cover chickpeas, beef, pork and bone with cold water. Bring slowly to a simmer. Skim.
2
Add chorizo after 1 hour. Add vegetables in the final 30 minutes.
3
Serve in three courses: first the rich broth as soup; then vegetables; then meats.
Chef's Tip
Never let cocido boil vigorously — a gentle simmer keeps the broth clear and the chickpeas whole.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.