Cocido, specifically Cocido Madrileño, is a traditional Spanish stew that is hearty and perfect for a filling meal. It’s typically made with various meats, chickpeas, and vegetables. Here’s the recipe of Cocido Madrileño for six people.
Ingredients:
For the Meats:
- 1 pound beef shank or stewing beef
- 1/2 pound pork belly or pork shoulder
- 1/2 pound chicken (legs or thighs)
- 1 chorizo sausage
- 1 morcilla (blood sausage)
- 1 bone with marrow
- 1 ham bone or a piece of cured ham
For the Vegetables and Chickpeas:
- 1 pound dried chickpeas, soaked overnight
- 2-3 carrots, peeled and cut into large pieces
- 2 potatoes, peeled and cut into large chunks
- 1 leek, white part only, washed and cut into large pieces
- 1 small cabbage, cut into wedges
- 1 onion, peeled and left whole
- 1 clove garlic, peeled
- Salt, to taste
- Water
For the Soup and Sides:
- 1 cup fideos (short vermicelli noodles) or small pasta
- 1 loaf crusty bread
- Olive oil, for drizzling
- Vinegar, for drizzling (optional)
Instructions:
1. Prepare the Meats and Chickpeas:
- Soak Chickpeas: Drain the soaked chickpeas and set aside.
- Boil Meats: In a large pot, add the beef, pork, chicken, bones, and ham. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
- Add Chickpeas: Add the chickpeas to the pot along with the onion and garlic. Lower the heat and simmer for about 1.5 hours, or until the chickpeas are tender.
2. Add Vegetables and Finish Cooking:
- Add Vegetables: Add the carrots, potatoes, leek, and cabbage to the pot. Continue to simmer for another 45 minutes to an hour, until all the vegetables and meats are tender.
- Cook Sausages: About 20 minutes before the stew is done, add the chorizo and morcilla to the pot.
3. Prepare the Soup and Serve:
- Make Soup: Remove some of the broth from the pot and strain it into another pot. Bring the strained broth to a boil and add the fideos or small pasta. Cook according to the package instructions.
- Serve Cocido: Traditionally, Cocido Madrileño is served in three parts:
- First: The soup with noodles.
- Second: The chickpeas and vegetables, drizzled with a bit of olive oil and vinegar if desired.
- Third: The meats and sausages, sliced and arranged on a serving platter.
Tips:
- Layering Flavors: The different stages of cooking allow the flavors to meld beautifully.
- Serving: Serve with crusty bread for dipping.
- Variations: Cocido recipes can vary; feel free to adjust the types and quantities of meats and vegetables based on availability and preference.
Enjoy your homemade Cocido Madrileño
