Cocido Madrileño

It is so frosty outside. Anything that helps to warm up during these days is more than welcome.

Although you might think that Spain is a sunny summer paradise, most regions in the counrty can easily drop below 0° C in winter. Well the cititzens from the capital city Madrid have their perfect recipe to stay warm during winter months: Cocido Madrileño or Madrid-style stew. Just perfect to warm up on a cold winter’s day and regain some energy.

This recipe will feature the very basic stew. There are many variations that can be done, such as adding chorizo or blood pudding to the stew. However, we will keep it as light as possible.

What you need (serves 4)

  • 1 chicken leg
  • 1 medium sized pork bone
  • 2 carrots
  • 2 medium sized potatoes
  • 1 cup dry chickpeas
  • 1 slice serrano jamon bone
  • water
  • salt for seasoning

How you do it:

Place the chickpeas in water over night.

Over night the chickpeas should have soaked up large amounts of water. Remove water from chickpeas and rinse them.

Take a pressure pot. (Alternatively you can also use a regular pot although the cooking time will be multiplied by 4).

Peel and cut in half potatoes and carrots. Place all ingredients in the pot and cover with water. Make sure all ingredients are covered with water without exceeding the maximum.

Start cooking with open lid. While boiling remove foam from the top. After aprox 20-30 mins close the lid. Cook for 75-90 minutes.

Cool down

Serve and enjoy

Traditionally Cocido Madrileño is served in 3 steps

  1. Stock with some pasta
  2. Vegetables and chickpeas
  3. Meat
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