Cocido Madrileño
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The Tale of Cocido Madrileño
Story updated
Cocido Madrileño, a chickpea stew served in courses, developed from older Sephardic Jewish dishes like adafina and Spain's broader olla podrida tradition of slow-simmered pots. Over time it became Madrid's own signature version, layering broth, vegetables, and meats into a full, multi-course meal.
Ingredients
Scale:· 8 servings
- 1 lb chickpeas, soaked overnight
- 1 lb beef shank
- 1/2 lb chicken pieces
- 1/2 lb pork belly
- 1 chorizo
- 1 morcilla
- 1 ham bone
- 1 cabbage, quartered
- 3 carrots
- 4 potatoes
- 1 cup fine noodles or rice, for the soup course
Instructions
- 1Simmer chickpeas with beef, chicken, pork belly, and ham bone in a large pot, skimming foam.
- 2Cook gently 2 hours, adding water as needed to keep everything covered.
- 3Add carrots and potatoes and continue simmering 30 minutes.
- 4Cook cabbage and chorizo and morcilla separately or in a second pot to keep the broth clear.
- 5Strain some broth into a separate pot and cook noodles in it for the first course.
- 6Serve broth with noodles first, then the chickpeas and vegetables, then the meats as separate courses.
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