Save to Pinterest A hearty Spanish stew served in three courses, featuring chickpeas, meats, vegetables, and noodles — a comforting and iconic dish from Madrid.
This traditional cocido madrileño recipe brings back memories of family gatherings where everyone enjoyed each course with delight.
Ingredients
- Meats: 400 g beef shank, 300 g pork belly, 1 bone-in ham hock (approx. 300 g), 1 chorizo sausage (about 150 g) sliced, 1 morcilla (Spanish blood sausage, about 150 g) sliced, 1 chicken thigh (bone-in, skin-on)
- Legumes: 400 g dried chickpeas soaked overnight
- Vegetables: 2 large carrots peeled and cut into chunks, 1 large potato peeled and cut into chunks, 1 leek cleaned and cut into 2 pieces, 1 onion peeled and halved, 1/2 small cabbage cut into wedges
- Soup & Noodles: 150 g fideos (short vermicelli noodles), 3 liters cold water, Salt to taste
- Optional Seasonings: 2 cloves garlic peeled, Black peppercorns (6-8), 1 bay leaf
Instructions
- Step 1:
- Drain and rinse the soaked chickpeas.
- Step 2:
- In a large stockpot, add beef shank, pork belly, ham hock, chicken, chickpeas, onion, leek, garlic, peppercorns, and bay leaf. Cover with 3 liters cold water.
- Step 3:
- Bring to a boil over medium-high heat. Skim off any foam. Reduce to a gentle simmer, cover, and cook for 1 hour.
- Step 4:
- Add carrots, potato, and cabbage. Continue simmering for another 45 minutes.
- Step 5:
- Add chorizo and morcilla. Simmer for an additional 30 minutes.
- Step 6:
- Remove all meats, sausages, and vegetables with a slotted spoon. Set aside on a large platter in separate groups (meats, vegetables, chickpeas).
- Step 7:
- Strain the broth through a fine sieve. Return the broth to the pot.
- Step 8:
- Bring the broth to a boil and add the fideos. Cook for about 5-6 minutes, or until noodles are just tender.
- Step 9:
- Serve as follows First course Broth with noodles Second course Chickpeas and vegetables Third course Meats and sausages sliced and arranged
Save to Pinterest Cocido is even better the next day as flavors meld into a richer taste, making family meals extra special.
Required Tools
Large stockpot, slotted spoon, fine mesh sieve, sharp knife, cutting board, ladle
Allergen Information
Contains Gluten (noodles), Eggs (if noodles contain eggs), Sulfites (in chorizo/morcilla), Pork. May contain Soy (in sausage), traces of nuts (cross-contamination). Always check sausage and noodle ingredients for hidden allergens.
Nutritional Information
Calories 650 Total Fat 30 g Carbohydrates 50 g Protein 45 g per serving
Save to Pinterest Enjoy this traditional Spanish stew that warms the heart and brings families together with every spoonful.
Recipe FAQs
- → What is the best way to soak the chickpeas?
Soak dried chickpeas overnight in plenty of water to ensure they soften evenly and reduce cooking time.
- → How can I tell when the meats are tender?
The meats are tender when they easily pull apart with a fork after simmering for the recommended time.
- → Can I substitute any ingredients to accommodate preferences?
Yes, for example, smoked paprika can replace chorizo for a different smoky flavor, and vegetables can be adjusted based on availability.
- → What type of noodles are traditionally used?
Short vermicelli fideos noodles are used, added to the clear broth and cooked until just tender.
- → How should the dish be served?
Serve in three courses: broth with noodles first, followed by chickpeas and vegetables, and finish with the assortment of meats and sausages.
- → Are there tips to enhance the flavor?
A drizzle of good olive oil and a sprinkle of sea salt on the chickpeas before serving elevate the richness and depth of flavors.