Spanish
⭐ Highly Rated
25 minmedium
SpanishDinner
Recipe Story
origins & traditionsCocido Madrileño is one of Spain's most iconic comfort dishes, originating from Madrid. This substantial stew combines chickpeas with a variety of meats including beef, pork, and chicken, along with traditional Spanish chorizo and morcilla blood sausage. The dish is traditionally served in three courses: first the rich broth as soup, then the vegetables, and finally the meats. What makes this recipe special is the long, slow cooking process that allows all the flavors to meld together beautifully. The chickpeas absorb the savory essence of the meats while vegetables like cabbage, carrots, and potatoes add earthiness and texture. Perfect for Sunday family gatherings or cold winter evenings, this one-pot meal represents the soul of Spanish home cooking and brings people together around the table for hours of enjoyment.
Instructions
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Soak chickpeas in cold water overnight (at least 8 hours). Drain and rinse before using.
Fill a large stockpot with 4 liters of cold water. Add the drained chickpeas, beef shank, pork ribs, chicken pieces, ham bone, and a whole peeled onion.
Bring to a boil over high heat, then reduce to low. Skim off any foam that rises to the surface during the first 15 minutes.
Add bay leaves, black peppercorns, and a generous pinch of salt. Cover partially and simmer gently for 2 hours.
After 2 hours, add the chorizo and morcilla sausages to the pot. Continue simmering for another 30 minutes.
Add the whole peeled potatoes, carrots cut into large chunks, and the cabbage cut into wedges. Cook for an additional 30 minutes until all vegetables are tender.
Carefully remove all meats and sausages to a cutting board. Remove vegetables to a serving platter.
Strain the broth through a fine-mesh sieve into a separate pot. Skim excess fat if desired.
Slice the meats and sausages into serving portions. Arrange on a large platter.
To serve traditionally: First course - serve the hot broth in bowls with thin noodles or rice. Second course - serve the vegetables. Third course - serve the sliced meats and sausages.
Alternatively, serve everything together on large platters for family-style dining.
Cocido Madrileño
4.0 (30)
A hearty traditional Madrid-style chickpea stew with various meats, vegetables, and chorizo, served in three courses. This warming one-pot wonder showcases the rustic comfort of Spanish home cooking.
medium
3h 30m
8 servings
Ingredients
0 of 13 checked
Main Ingredients
- 500 grams chickpeas, soaked overnight
- 400 grams beef-steak, beef shank with bone
- 300 grams pork-chops, pork ribs
- 400 grams chicken-thigh, bone-in pieces
- 4 links italian-sausage, Spanish chorizo
Vegetables
- 6 pieces potatoes, peeled, whole
- 4 pieces carrots, peeled, cut into chunks
- 1 pieces cabbage, cut into wedges
Aromatics
- 1 pieces onions, whole, peeled
- 4 cloves garlic, whole, peeled
Seasonings
- 3 pieces bay-leaves, whole
- 1 teaspoons black-pepper, whole peppercorns
- 2 teaspoons salt, to taste
Chef Tips
expert advice•For the most authentic flavor, use Spanish chorizo and morcilla from a specialty shop.
•The quality of your meats makes a significant difference in the final broth.
•Don't rush the cooking process - the long simmer is essential for developing deep flavors.
•You can prepare this dish a day ahead; the flavors actually improve overnight.
•When reheating, do so gently to prevent the meats from becoming tough.
•Some families add small pasta to the broth for the first course.
•If morcilla is unavailable, you can omit it, though it adds wonderful richness.
•For a lighter version, reduce the amount of pork and increase the chicken.
•The leftover broth makes an excellent base for other soups.
•This recipe scales well for larger gatherings - just use a bigger pot.
