Cocido madrileño is one of Madrid's most emblematic dishes, perfect for cold days. It is served in three courses: the soup, the chickpeas and vegetables, and finally the meat.
Ingredients (for 4 people):
- 400 g dried chickpeas
- 300 g of veal shank
- 200 g fresh bacon
- 1 chorizo
- 1 black pudding
- 1 ham bone
- 1 knee bone
- 1 piece of bacon
- 1 large potato
- 2 carrots
- 1 leek
- 1 turnip
- Thin noodles (for the soup)
- Salt
Elaboration:
- Soaking the chickpeas: The night before, soak the chickpeas in warm water with a pinch of salt to hydrate them.
- Initial cooking: Fill a large pot with 3 litres of water and add the ham and knee bones. Bring to the boil and skim constantly to remove any impurities that form on the surface.
- Add the meats: Once the broth is clean, add the veal shank, bacon and bacon. Simmer on a low heat for one hour.
- Add the chickpeas and vegetables:
- Drain the chickpeas and add them to the pot.
- Then add the carrots, leek, peeled and whole potato and turnip. Cook on a low heat for about two more hours, stirring occasionally and skimming if necessary.
- Add the chorizo and black pudding:
- Approximately 30 minutes before the end of cooking time, add the chorizo and black pudding. This will prevent them from falling apart and help them retain their texture.
- Check the salt content and adjust if necessary.
- Prepare the soup (first pour):
- Once all the ingredients are cooked, remove some of the broth from the pot and strain it to make sure it is clean.
- In a separate pan, bring the stock to the boil and add the noodles. Cook until tender, about 5 minutes.
- Serve the turnovers:
- First rollover: Serve the noodle soup as a first course.
- Second rollover: Place the chickpeas and the vegetables (potato, carrot, leek and turnip) in a bowl. And the tomato and garlic picadillo that I indicate in the additional tips, if you like it.
- Third rollover: Serve the meats in a separate dish, including the blood sausage, bacon, chorizo, black pudding and bacon.
Calories and nutritional data (per approximate serving):
- Approximately 800 calories per full serving, depending on the amount of meat and fat.
Processing time:
- Approximately 3 hours, plus soaking time.
Additional advice:
- For a more intense flavour, add a serrano ham bone or some pig's ear.
- If you prefer a lighter stew, remove the fat from the broth before serving.
- With chickpeas, it is very tasty to eat them with a mixture of crushed natural tomato and a little garlic.
- If you have leftover stew, you can prepare delicious stew croquettes the next day.
- If you prefer the broth to have less fat, you can cool it and remove the layer of fat that forms on the surface.
Suggested presentation:
- Ladle the soup into individual bowls and, to accompany the chickpeas, add a drizzle of extra virgin olive oil or the chopped tomato and garlic. For the third bowl, arrange the meats on a platter so that each diner can serve themselves as they like.
Don't miss out on the experience of a good cocido madrileño! If you try it, let us know what you thought in the comments.
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