Cocido Madrileño

Name: Cocido Madrileño
Cook time: 230 min
Total time: 230 min
Yield: 24 servings
Cuisine: Spanish
Ingredients: 500g Dried Chickpeas, soaked overnight and drained; 500g Beef Shank, jarrete; 700g Chicken, on the bone; 1 Jamón Serrano (Bone-in)s, rinsed; 2 bones of Beef Bone Marrow; 200g Pork Belly, tocino, in one piece; 300g Spanish Chorizo, 2–3 links; 250g Morcilla de Cebolla, 1–2 links; 1 Leeks, trimmed; 1 Onions, peeled; 2 Carrots, peeled; 4 medium Potatoes, peeled; 700g Green Cabbage, small, cut into wedges; 4 cloves of Garlic, lightly crushed; 2 Bay Leaves; 10 Black Peppercorns, whole; 150g Fideo Noodles; 2 tbsp Olive Oil; 1 cloves of Garlic, sliced; 1 tsp Sweet Paprika, pimentón dulce; Some Saffron Threads, a pinch; Some Salt, to taste; Some Crusty Bread; Some Pickled Guindilla Peppers

Cocido Madrileño is a comforting, hearty Spanish stew of tender meats, plump chickpeas and seasonal vegetables simmered in a golden, saffron-infused broth. The meal is traditionally served in stages — a rich noodle soup to start followed by the stew of chickpeas, meats and vegetables — and finished with crusty bread and tangy pickled guindillas. It’s rustic, deeply flavorful, and perfect for sharing on a chilly evening.

Cocido Madrileño is a comforting, hearty Spanish stew of tender meats, plump chickpeas and seasonal vegetables simmered in a golde... Show more

Traditional Spanish Recipe

Health Grade

B · Healthy

Rating

4.0

Time

3 hrs30 min

Price

3,16 €

Calories

617 kcal

one pot

high protein

low carb

keto

Method

Soak the chickpeas

Put the dried chickpeas in a large bowl, cover them with plenty of cold water, and leave them to soak overnight. Drain and rinse them well before cooking.

Prep the ingredients

Trim the leeks and cut them into big chunks, peel the onion and halve it, peel the carrots, cut the potatoes into large chunks, and cut the green cabbage into wedges. Lightly crush the garlic cloves for the pot and keep the sliced clove aside for the sofrito. Rinse the jamón serrano bone-in if it seems salty, then set out the beef shank, bone-in chicken, beef marrow bones, pork belly, Spanish chorizo, morcilla de cebolla, bay leaf, and black peppercorns.

Build the broth

Put the drained chickpeas in a very large pot with the beef shank, chicken, jamón, marrow bones, pork belly, chorizo, morcilla, onion, leeks, crushed garlic, bay leaf, black peppercorns, and a pinch of saffron threads. Cover with plenty of cold water, bring it to a boil over high heat, and skim away any foam that rises. Lower the heat to a bare simmer, partly cover the pot, and cook for 2 hours; add a little hot water if the liquid drops below the ingredients. Season with salt near the end, once the chickpeas are almost tender.

Finish the stew

After 2 hours, add the carrots and potatoes and simmer for 15 minutes. Add the cabbage wedges and cook for another 15 minutes, just until the vegetables are tender but still hold their shape. Lift out the cabbage with a slotted spoon and keep it warm for the sofrito, then taste the broth and adjust the salt if needed.

Make the sofrito

Warm the olive oil in a skillet over medium heat. Add the sliced clove of garlic and cook for 1 minute until fragrant, then take the pan off the heat and stir in the sweet paprika so it doesn't burn. Add the reserved cabbage, toss it through the red oil, and cook for 2 minutes more until glossy and well coated.

Cook the noodles

Ladle some of the broth into a saucepan and bring it back to a boil. Add the fideo noodles and simmer for 3 minutes, stirring once or twice so they don't stick, until just tender. Serve the soup right away so the noodles stay silky instead of soaking up too much broth.

Serve the cocido

Arrange the beef shank, chicken, jamón, pork belly, chorizo, morcilla, marrow bones, chickpeas, carrots, potatoes, and cabbage on a warm serving platter. Spoon the cabbage sofrito over the cabbage or alongside it, then bring out the noodle soup first, followed by the chickpea-and-vegetable course and the meat platter. Pass crusty bread and pickled guindilla peppers at the table.