Cocido Madrileño is one of the most iconic and traditional recipes in Spanish gastronomy. This hearty Spanish stew combines chickpeas, a variety of vegetables, and unique cuts of meat and bones, all slowly simmered to achieve tender textures and a rich, unique flavor. Perfect for chilly winter days, Cocido Madrileño is a complete and satisfying meal that brings warmth and comfort to the table. Traditionally, it’s prepared at home on Sundays, meant to be enjoyed with the entire family.

This dish is also highly versatile, allowing ingredients to be adapted to each person’s taste. For me, my mother’s version is the best, and I’m excited to share her authentic Cocido Madrileño recipe with you here.

The Development of Madrileño Cocido

The earliest recipes most likely began to take shape when hearth and clay were discovered. These involved combining food and water in a clay pot and then heating it over an open flame until the ingredients melted into a filling meal. This was, in fact, a revolutionary advancement in prehistoric cooking.

Moving on to subsequent times, historians have three main theories about the origins of Cocido Madrileño, which are based on a variety of cultural influences. First of all, some believe it originated from a Jewish dish known as “Adafina,” which is a customary slow-cooked dinner that is served on the Sabbath. Another theory is that cocido might also have Arabic origins because “Adafina” means “hidden, buried, or hid food,” hinting at the strong cross-cultural interactions that took place in medieval Spain. Finally, some experts argue that the Phoenicians and the Castilian meal “olla podrida,” which many consider to be the true ancestor of cocido, are the food’s earliest beginnings.

Tradicional Spanish Recipe

how to make Madrid cocido

Ingredients (Serves 4):

• Chickpeas: 250 g, soaked overnight with salt
• Meats:
• Beef black pudding: 300 g
• Chicken: ¼ (approx. 250 g)
• Streaky bacon: 100 g
• Black pudding with onion: 100 g
• Spicy sausage: 100 g
• Cured ham end: 50 g
• Marrow bones (around 5 cm long): 4
• Vegetables:
• Cabbage: 1 kg
• Potatoes: 4 medium, peeled and halved
• Carrots: 2, sliced
• Onion: 1 whole, for flavor
• Turnip: 1, sliced
• Garlic: 1 clove, minced
• Others:
• Olive oil, for browning
• Stick noodles: 100 g, for the soup
• Salt, to taste

For the Mix:

• Eggs: 2, beaten
• Breadcrumbs: 75 g
• Garlic: 2 cloves, finely chopped
• Parsley: 2 tsp, finely chopped
• Olive oil
• Salt

Preparation:

1. Chickpeas and Broth Preparation:

1. Cabbage Preparation:

• Soak chickpeas overnight in salted water. Drain before use.
• In a huge, huge-based totally pot, upload the meats, bacon, washed marrow bones, and ham. Cover with about four liters of water.
• Heat the pot and, while boiling, skim off any scum. Add chickpeas and bring it to a boil, then add carrot, onion, and turnips. Reduce to low heat, cooking for about three hours, or till chickpeas are smooth.
• Add potatoes 20 minutes before the quit of cooking. Season with salt to flavor.

• In a separate pot, cook finely chopped cabbage for 30 minutes. Drain and sauté in olive oil with garlic.

1. Separate Sausage Cooking:

• Cook the spicy sausage and black pudding separately to prevent the broth from darkening.

1. Making the Mix:

• Combine beaten eggs, breadcrumbs, finely chopped garlic, parsley, and salt. Shape mixture into small croquettes using two spoons and fry in hot oil.

1. Serving the Soup:

• When the cocido is almost ready to serve, cook noodles in the broth for 5 minutes.

Presentation:

1. First Course – Soup: Serve the broth with noodles.
2. Second Course – Chickpeas and Vegetables: Serve chickpeas with sautéed cabbage, carrots, turnips, and the onion (discarded from the broth).
3. Third Course – Meats: Present the meat pieces, including bacon and marrow bones, with marrow spread on toast for added flavor.

Enjoy your traditional Madrid Cocido in three delectable stages!