Let me share with you one of the most iconic recipes from Spain: Cocido Madrileño. Its main ingredient is chickpeas, accompanied by a variety of vegetables, meats, pork fat, and some sausages. This humble dish, like many great recipes, was originally consumed by the lower classes of Spain before making...
Ingredients
Main Ingredients
beef shank700g
chicken1/2lb
chickpeas1000g
ham tip1can
ham bone1can
streaky pork fat150g
cabbage1/2lb
carrots6
medium potatoes5
onions2
cloves2clove
Salt1dash
chorizos3
blood sausages (morcillas de cebolla)2
beef bones with marrow2
beef knee bone1
Olive oil1tbsp
For the Meatballs (Pelota)
- ladle olive oil1
eggs2
slice bread4
parsley1sprig
garlic cloves2clove- ladle flour1
Nutrition (per serving)
Calories
1140.0kcal (57%)
Protein
92.5g (100%)
Carbs
62.5g (22.73%)
Sugars
7.5g (15%)
Healthy Fat
35.5g
Unhealthy Fat
17.5g
% Daily Value based on a 2000 calorie diet
How to make Cocido Madrileño
Soaking the Chickpeas
- Step 1
Soak the chickpeas in water the night before preparing the dish.
Preparing the Ingredients
- Step 1
Clean the vegetables and set them aside. Peel the potatoes and leave them whole. Clean the beef, bones, blood sausages, and chorizos.
Cooking the Base
- Step 1
In a large pot, place the beef, bones, ham, and ham bone. Add water and salt, and bring to a boil over high heat.
- Step 2
After 30 minutes, skim off any foam that forms on the surface.
Adding Ingredients
- Step 1
Add the chicken, chickpeas, and one onion with the cloves inserted into it. Cook for 1 hour.
Adding Vegetables and Sausages
- Step 1
Lower the heat and add the vegetables, potatoes, and sausages (chorizo and blood sausage).
Preparing the Meatballs (Pelota)
- Step 1
If the bread is fresh, remove the crust and crumble the interior with your fingers. If the bread is from the previous day, soak it in water or a bit of broth for 15 minutes.
- Step 2
Combine the bread crumbs, minced garlic, chopped parsley, eggs, salt, and pepper. Mix well until the ingredients are fully incorporated.
- Step 3
Form small balls with the mixture. If using fresh bread crumbs, add a bit of broth to bind the mixture if necessary.
- Step 4
Roll the balls in flour and fry them in olive oil until golden.
Final Cooking
- Step 1
Add the meatballs to the pot during the last 30 minutes of cooking so they can simmer with the rest of the ingredients.
Serving
- Step 1
Once the cooking is complete, strain the broth. Use it to prepare a soup with pasta as the first course.
- Step 2
For the second course, serve the vegetables, chickpeas, meatballs, and meats.
Nutrition (per serving)
Nutrition (per serving)
Calories
1140.0kcal (57%)
Protein
92.5g (100%)
Carbs
62.5g (22.73%)
Sugars
7.5g (15%)
Healthy Fat
35.5g
Unhealthy Fat
17.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Soak the chickpeas overnight to ensure they cook evenly and soften properly.
Skim off the foam that forms during boiling to keep the broth clear and flavorful.
Use fresh bread crumbs for the meatballs to achieve a better texture.
Serve the broth as a soup with pasta for a complete meal experience.
Add the meatballs during the last 30 minutes of cooking to avoid overcooking them.
FAQS
Can I use canned chickpeas instead of dried ones?
While dried chickpeas are traditional, you can use canned chickpeas to save time. However, the flavor and texture may differ slightly.
What type of chorizo should I use?
Use Spanish chorizo for authenticity, preferably a mild or slightly spicy variety.
Can I make this recipe without blood sausage?
Yes, you can omit the blood sausage if you prefer, but it adds a unique flavor to the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the flavors.
Can I freeze Cocido Madrileño?
Yes, you can freeze the broth and solid ingredients separately for up to 2 months. Thaw and reheat before serving.
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