Calling all comfort-food fans. If you enjoy proper home-style cooking, generous portions and dishes that have stood the test of time, cocido madrileño is one recipe worth knowing.
This classic stew from Madrid brings together chickpeas, meats and vegetables in a slow-cooked meal that has fed Spanish families for generations. What began as a practical way to use simple ingredients has become one of the capital’s signature dishes, still served in homes, bars and restaurants across the city.
Cocido is cooked slowly so the flavours develop naturally, creating a rich broth and tender ingredients. Traditionally, it’s served in three stages, known as vuelcos: first the soup made from the broth, then the chickpeas and vegetables, and finally the meats.
What to serve with cocido madrileño
Cocido works best with simple accompaniments. A crusty loaf of bread is ideal for dipping into the broth. Pickled green chillies are often served on the side to add a sharp contrast to the richness of the stew.
Ingredients (serves 4)
- 400 g dried chickpeas
- 300 g beef shin or stewing beef
- ½ chicken
- 1 ham bone
- 1 marrow bone
- 200 g fresh pork belly
- 2 chorizo sausages
- 1 black pudding (optional)
- 2 carrots
- 1 leek
- ½ cabbage
- 2 medium potatoes
- Salt to taste
- Fine noodles for the soup
Tips for a good cocido
Use good-quality ingredients, especially the chickpeas and chorizo. Soak the chickpeas overnight in warm salted water so they cook evenly.
Skim the surface of the broth during cooking to keep it clear. Let everything simmer gently rather than boil vigorously. Like many stews, cocido often tastes even better the next day.
How to make cocido madrileño
- Soak the chickpeas overnight in warm water with a little salt.
- Place the beef, chicken, bones and pork belly in a large pot and cover with cold water.
- Bring to the boil and skim off any foam that rises to the surface.
- Add the drained chickpeas and simmer gently for about one hour.
- Add the chorizo and black pudding and continue cooking.
- Add the carrots, leek, cabbage and potatoes. Cook until everything is tender.
- Remove some broth and cook the noodles separately to make the soup.
- Serve and enjoy.
