Main CourseDinner

Cocido Madrileño

Name: Cocido Madrileño
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 servings
Cuisine: spanish
Ingredients: 250 g chickpea dried, soaked overnight; 500 g beef shank bone-in; 2 pcs chicken thigh bone-in, skin-on; 200 g pork belly skin-on; 100 g chorizo spanish, whole; 100 g morcilla spanish blood sausage, whole (optional); 1 pcs serrano ham bone; 0.5 pcs cabbage quartered; 3 pcs potato peeled, halved; 2 pcs carrot peeled, whole; 1 pcs onion peeled, whole; 3 clove garlic peeled, whole; 1 tsp salt; 0.5 tsp black pepper freshly ground; 4,000 g water; 100 g noodle fine, for soup

This hearty Spanish stew features tender chickpeas, various meats, and vegetables, all cooked together to create a rich and flavorful broth. It is traditionally served in three courses, starting with the broth, followed by the chickpeas and vegetables, and finally the meats.

An original recipe by Forkin

Total time: 4 hr
Serves: 6
Difficulty: Medium
Per serving: 858 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gchickpea, dried, soaked overnight
500 gbeef shank, bone-in
2 pcschicken thigh, bone-in, skin-on
200 gpork belly, skin-on
100 gchorizo, spanish, whole
100 gmorcilla, spanish blood sausage, whole(optional)
1 pcsserrano ham bone
0.5 pcscabbage, quartered
3 pcspotato, peeled, halved
2 pcscarrot, peeled, whole
1 pcsonion, peeled, whole
3 clovegarlic, peeled, whole
1 tspsalt
0.5 tspblack pepper, freshly ground
4,000 gwater

for soup

100 gnoodle, fine, for soup

Equipment

saucepan · slotted spoon · fine-mesh sieve · large pot · dutch oven

The method

Step by step

1
Rinse the soaked chickpeas and place them in a large pot or Dutch oven.
About 5 min
2
Add the beef shank, chicken thighs, pork belly, chorizo, morcilla (if using), serrano ham bone, onion, and garlic to the pot with the chickpeas. Cover all ingredients with water.
About 5 min
Cook’s note: Ensure all meats and chickpeas are fully submerged.
3
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the chickpeas are tender and the meats are falling off the bone.
About 2 hr
Cook’s note: Skim off any foam that rises to the surface during the first 30 minutes of simmering.
4
After 2 hours, add the carrots and potatoes to the pot. Continue to simmer for another 30 minutes.
About 30 min
5
Add the cabbage quarters to the pot and cook for a final 30 minutes, or until the cabbage is tender.
About 30 min
6
Carefully remove all the meats, chickpeas, and vegetables from the pot using a slotted spoon. Arrange them on a large serving platter.
About 10 min
Cook’s note: Keep the broth in the pot; it will be served as the first course.
7
Strain the broth through a fine-mesh sieve into a clean saucepan. Season the broth with salt and black pepper to taste.
About 5 min
8
Bring the strained broth to a boil and add the fine noodles. Cook until the noodles are al dente, usually 3-5 minutes.
About 5 min
9
Serve the cocido in three courses: first, the noodle soup; second, the chickpeas and vegetables; and third, the various meats, sliced or shredded.
Cook’s note: Offer a side of fresh bread and a glass of red wine for an authentic experience.

Per serving

Nutrition

26%Score

Calories: 858.4kcal
Protein: 52.8g
Carbs: 45.3g
Fat: 52.8g
Fibre: 8g
Sugar: 7.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cocido components separately in airtight containers in the refrigerator.

Reheating

Reheat broth, vegetables, and chickpeas gently on the stovetop or in the microwave. Meats can be reheated similarly or pan-fried for crispy skin.