📝 About This Recipe
A cornerstone of Spanish gastronomy, Cocido Madrileño is a heart-warming, slow-cooked chickpea stew that defines the soul of Madrid. This legendary dish is traditionally enjoyed in three 'vuelcos' or stages: a delicate noodle soup, followed by the buttery chickpeas and vegetables, and finally the succulent assortment of meats. It is a slow-food masterpiece that transforms humble legumes into a rich, aromatic feast perfect for long Sunday family gatherings.
🥗 Ingredients
The Legumes & Vegetables
- 500 grams Dried Spanish Chickpeas (Garbanzo Pedrosillano or Castellano) (soaked in salted water for at least 12 hours)
- 3 pieces Large Potatoes (peeled and halved)
- 4 pieces Carrots (peeled and cut into large chunks)
- 1 medium head Savoy Cabbage (quartered)
- 4 cloves Garlic (smashed)
The Meats (Compango)
- 500 grams Beef Shank (Morcillo) (cut into large pieces)
- 200 grams Fresh Pork Belly (Tocino) (unsalted if possible)
- 1 piece Bone-in Serrano Ham Shank (about 200g for depth of flavor)
- 2 pieces Marrow Bones (fresh)
- 2 links Chorizo (Spanish Smoked Sausage) (firm, for cooking)
- 1 link Morcilla (Spanish Blood Sausage) (added at the very end)
- 2 pieces Chicken Thighs (with skin and bone)
The Soup & Finishing
- 100 grams Fideo Noodles (Fine Vermicelli) (for the first course)
- 3 tablespoons Extra Virgin Olive Oil (for sautéing the cabbage)
- 1 teaspoon Sweet Spanish Paprika (Pimentón de la Vera) (for the cabbage)
- to taste Salt (be cautious as ham and chorizo are salty)
👨🍳 Instructions
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1
Drain and rinse the chickpeas that have been soaking overnight in warm, salted water. Set aside.
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2
In a very large stockpot (at least 8-10 liters), add the beef, pork belly, ham shank, and marrow bones. Cover with 4-5 liters of cold water.
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3
Bring to a boil over high heat. As it begins to boil, use a slotted spoon to skim off the grey foam (impurities) that rises to the surface. This ensures a clear broth.
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4
Once the broth is clear, add the chickpeas. If the water temperature drops, wait for it to return to a gentle simmer. Tip: Put chickpeas in a mesh cooking bag if you want to separate them easily later.
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5
Lower the heat to a gentle simmer, cover partially, and cook for 2 hours. Keep an eye on the water level; add hot water if it reduces too much.
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6
Add the chicken and the chorizo to the pot. Continue to simmer for another 30 minutes.
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7
Add the peeled carrots and potatoes. At this stage, add the morcilla (blood sausage), but prick it with a toothpick first so it doesn't explode. Cook for an additional 30-40 minutes until potatoes are tender.
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8
While the pot finishes, boil the cabbage separately in a different pot with a little of the broth for 20 minutes. This prevents the cabbage from overpowering the main broth's flavor.
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9
Drain the cabbage. In a skillet, sauté the smashed garlic in olive oil until golden, add the paprika for 10 seconds (don't burn it!), and toss with the cooked cabbage. Set aside.
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10
Once everything is tender, carefully strain about 1.5 liters of the broth into a separate medium saucepan.
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11
Bring this strained broth to a boil and add the fideo noodles. Cook for 3-5 minutes until tender. This is your 'First Vuelco' (The Soup).
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12
Arrange the chickpeas, potatoes, carrots, and sautéed cabbage on one large platter (The Second Vuelco). Arrange all the sliced meats, chorizo, and morcilla on another platter (The Third Vuelco).
💡 Chef's Tips
Always start with cold water for the meats to extract maximum flavor for the broth. Never add cold water mid-cook if the level gets low; always use boiling water to avoid toughening the chickpeas. Using a mesh 'legume bag' for the chickpeas makes serving much easier and keeps them from getting lost among the bones. Quality matters—seek out authentic Pimentón de la Vera and Spanish chorizo for that signature smoky depth. If you have leftovers, the chickpeas and meats are traditionally fried the next day to make 'Ropa Vieja'.
🍽️ Serving Suggestions
Serve the noodle soup first, accompanied by pickled 'piparras' (Basque chilies) or spring onions. The second course of chickpeas is traditionally drizzled with a bit of extra virgin olive oil. A simple tomato and garlic sauce (tomate frito) is often served on the side to cut through the richness of the meats. Pair with a full-bodied Spanish red wine, such as a Rioja Reserva or a Ribera del Duero. Finish the meal with a light dessert like sliced oranges with honey to cleanse the palate.