Hola! today I’m thrilled to share the magic of Cocido Madrileño, a beloved traditional stew from Madrid, Spain. This hearty dish is a symphony of flavors, featuring tender meats like beef, pork, and chicken, simmered with chickpeas, vegetables, and smoky sausages, all in a rich broth. Often served in multiple courses—first the broth as a soup, then the meats and veggies—it’s a comforting meal that warms the soul, straight from Spanish home kitchens. Having grown up savoring this dish at family gatherings, I’ve perfected my own version to share with you. Let’s dive into this step-by-step recipe and bring a taste of Madrid to your table!
IngredientsFor the Stew:
- 1 lb (450g) dried chickpeas (soaked overnight)
- 1/2 lb (225g) beef shank or brisket, cubed
- 1/2 lb (225g) pork belly, cubed
- 1/2 lb (225g) chicken thighs (bone-in)
- 2 chorizo sausages (about 200g), whole
- 1 morcilla (blood sausage, about 150g), whole
- 1 ham bone or 1/4 lb (115g) jamón scraps
- 1 onion, halved
- 2 carrots, peeled and halved
- 2 leeks, trimmed and halved
- 1 small cabbage, quartered
- 2 potatoes, peeled and quartered
- 2 cloves garlic, whole
- 1 bay leaf
- 8 cups (2L) water
- 2 tbsp olive oil
- Salt and pepper to taste
Equipment:
- Large pot or Dutch oven
- Slotted spoon
- Colander
- Knife and cutting board
Step-by-Step Recipe for Cocido Madrileño
Step 1: Soak the Chickpeas
As a lover of traditional cooking, I start with the chickpeas—the backbone of this stew. Rinse 1 lb of dried chickpeas under cold water, then soak them in a large bowl of water overnight (at least 8–12 hours). This softens them and ensures a creamy texture. Drain and rinse again before cooking—clean chickpeas make a cleaner broth!Tip: If you’re in a rush, a quick soak works—boil for 2 minutes, then let sit for an hour. But the slow soak gives the best results.
Step 2: Build the Flavor Base
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the halved onion, whole garlic cloves, and bay leaf, sautéing for 2–3 minutes to release their aromas. This base sets the stage for the rich flavors to come, a technique I learned from my abuela’s kitchen.
Step 3: Add the Meats
Toss in the cubed beef shank, pork belly, and chicken thighs, stirring for 5–6 minutes until they start to brown. Add the ham bone, whole chorizo, and morcilla, letting them release their oils for another 2–3 minutes. The meats’ fat and smokiness are key to the stew’s depth—don’t rush this step!Note: Keep the sausages whole for now; they’ll slice better after cooking.
Step 4: Simmer the Base
Pour in 8 cups of water and add the soaked chickpeas. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, skimming any foam that rises to the surface with a slotted spoon. This keeps the broth clear and flavorful. The chickpeas will start to soften, and the meats will tenderize.
Step 5: Add the Vegetables
After 2 hours, add the carrots, leeks, cabbage, and potatoes to the pot. Stir gently to submerge them in the broth. Cover and simmer for another 1–1.5 hours until the chickpeas are creamy, the meats are fall-apart tender, and the veggies are cooked through. Check occasionally and add a splash of water if needed.Pro Tip: The timing depends on the chickpeas—taste one to ensure it’s soft but not mushy.
Step 6: Season and Rest
Remove the pot from heat and take out the bay leaf. Taste the broth and adjust with salt and pepper—go light on salt initially, as the cured meats add plenty. Let the Cocido rest for 15–20 minutes to let the flavors meld. This step is crucial for that authentic Madrid taste.
Step 7: Serve in Courses
Traditionally, Cocido Madrileño is served in stages. First, ladle the hot broth into bowls as a light soup—perfect with a sprinkle of parsley if you like. Next, remove the meats, sausages, and vegetables with a slotted spoon, arranging them on a platter. Slice the chorizo and morcilla, then serve alongside the chickpeas. It’s a feast that keeps giving!Serving Suggestion: Pair with crusty bread and a glass of Spanish red wine for the full experience.
Nutrition and Health Benefits
Cocido Madrileño is a nutrient-packed dish, ideal for a hearty meal. The chickpeas offer about 15g of protein and 12g of fiber per 100g, supporting digestion and satiety. The meats and sausages add another 20–25g of protein per serving, along with iron and B vitamins, though they also contribute fat (around 20–25g, mostly saturated) and sodium. The vegetables provide vitamins A and C, while the broth is low in carbs (about 5–7g per serving).Nutrition per 200g serving (approximate):
- Calories: 350–400 kcal
- Protein: 20–25g
- Fat: 20–25g
- Carbohydrates: 5–7g
- Sodium: 900–1100mg (varies with meats)
Caution: This is a rich, salty dish, so enjoy it in moderation, especially if monitoring sodium or fat intake.
Prep Time and Cook Time
- Prep Time: 20 minutes (plus 8–12 hours for soaking chickpeas)
- Cook Time: 3.5–4 hours
- Total Time: About 4–4.5 hours (including soaking)
Tips for Success
- Chickpea Choice: Use large, high-quality chickpeas for the creamiest texture—smaller ones cook faster but lack the same bite.
- Meat Variety: Don’t skip the mix of meats—each adds a unique flavor to the broth.
- Low and Slow: Patience is key—simmering low ensures tender ingredients and a rich broth.
- Traditional Touch: Serve it in courses for the authentic Madrid experience, even if it’s just for yourself!
Cooking Cocido Madrileño is like a warm hug from my Spanish heritage, where every spoonful tells a story of family and tradition. The tender chickpeas, flavorful meats, and vibrant veggies come together in a dish that’s both rustic and refined. Whether you’re new to Spanish cuisine or a longtime fan, this stew is a labor of love worth every minute.
