Authentic home cooking from Spain, with US measurements. 
Cocido Madrileño in a Clay Pot
Today, let's make a classic from Spanish cuisine. This is a hearty, warming dish that's perfect for cold days.
To make a good cocido, it takes time to develop the right consistency, and it's best to cook it slowly for about 4 hours.
These days, many people use pressure cookers, but honestly, this dish turns out best when made slowly.
In the past, our grandmothers would get up early to start the cocido. I'm going to make it just like they did.
Let's get started...
Cocido Madrileño in a Clay Pot
Today, let's make a classic from Spanish cuisine. This is a hearty, warming dish that's perfect for cold days.
To make a good cocido, it takes time to develop the right consistency, and it's best to cook it slowly for about 4 hours.
These days, many people use pressure cookers, but honestly, this dish turns out best when made slowly.
In the past, our grandmothers would get up early to start the cocido. I'm going to make it just like they did.
Let's get started...
Open in Cookpad AppSteps
- 1
First, the night before, soak the chickpeas. Place them in a bowl with hot water and salt. The next day, drain the chickpeas and rinse them several times with cold water until the water runs clear. In a clay pot or large Dutch oven, add the chickpeas, then the rest of the ingredients: beef, chorizo, blood sausage, fresh bone, ham bone, chicken leg, pork belly, etc.
- 2
Cover the pot with cold water and bring to a boil over high heat, then reduce to medium heat. Let it cook for at least 4 hours. Tip: Wrap the blood sausage in aluminum foil so it doesn't fall apart. In the last 40 minutes, add the carrots and potatoes.
- 3
Chop the cabbage and cook it in a separate pot with water and salt for at least 30 minutes, until tender. Once cooked, drain well. Slice the garlic and add it to a skillet. Sauté the cabbage with the garlic, and at the last moment, add the sweet paprika. Stir well and remove from heat before it burns, or it will taste bitter.
- 4
Once the cocido is done, strain the broth through a colander. To make the soup, bring the broth to a boil in a saucepan. When it starts boiling, add the angel hair pasta and cook for 10 minutes. Arrange the meat and other ingredients on a serving platter.
- 5
On another platter, place the chickpeas with the potatoes, carrots, and sautéed cabbage. First, serve the soup, then the chickpeas with vegetables, and finally the meat and other ingredients. Enjoy your meal!
- 6
Did you like my recipe? If so, leave a comment. I'll be waiting to hear from you. Enjoy! CocinandoConAmorAlvaro.
- 7
Https://cocinandoconamorconalvaro.wordpress.com/
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