The night before, soak the chickpeas in lukewarm salted water.
In a large pot, bring the water to a boil with the veal, chicken, and bones. Skim off the foam and cook over low heat for 1 and a half hours.
Cocido Madrileño
- Total time - 3 hours 30 minutes
- Prep time - 30 minutes
- Cooking time - 3 hours
- Servings: 6
- Country: Spain
Cocido madrileño is much more than a simple stew; it is a symbol of Madrid's gastronomy and a social event in itself. Its slow preparation allows the flavors to blend and deepen, creating a unique culinary experience. The dish is served in three separate 'vuelcos': first the noodle soup with the broth, then the chickpeas and vegetables, and finally the meats. The key to success is the quality of the ingredients and patience. Although it sounds complex, the final result is a comforting dish that is worth every minute of preparation.
Ingredients
Ingredients
- 500 g dried chickpeas, soaked overnight
- 400 g veal shank
- 2 pieces ham bone and marrow bone
- 200 g chicken or hen
- 150 g fresh bacon or pancetta
- 1 piece chorizo
- 1 piece morcilla (blood sausage)
- 3 pieces potatoes
- 2 pieces carrots
- 1 small piece cabbage
- 3 l water
- salt
For the first course (soup)
- 100 g thin noodles
Instructions
Soaking Chickpeas and Preparing the Broth
Cooking Chickpeas and Vegetables
Add the drained chickpeas and bacon to the pot. Cook over low heat for another 1 hour.
Separately, cook the cabbage in salted water until tender. Drain it and fry with garlic and paprika.
Add the peeled potatoes and carrots to the pot with the stew and cook until they are soft.
Finishing and Serving
Add the chorizo and morcilla to the pot during the last 15-20 minutes of cooking.
For the first course, take out some of the broth, strain it, and use it to cook the noodles. Serve the broth with the noodles.
For the second course, serve the chickpeas with the vegetables. For the third course, present the sliced meats.