Cocido Madrileño

Name: Cocido Madrileño
Total time: 7200 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 lb (500 g) dried Pedrosillano chickpeas; 1 package soup vegetables (carrots, celery, turnip, etc.); 1/2 lb (about 1/4 kg) stewing hen or chicken; 10 1/2 oz (300 g) beef shank (morcillo); 1 ham bone or small piece of cured ham; 2 Spanish chorizo sausages; 1 blood sausage (morcilla); 1 piece pork belly or salt pork; 6 1/3 cups water (about 1.5 liters); Pinch salt; Drizzle of olive oil; 2 garlic cloves; 1 tomato; 1 potato; 1 turnip; 1 celery stalk; 2 carrots

Tonysantos @tonysantos_cocina

Madrid

Main dishes. I made it again—always delicious.

Tonysantos @tonysantos_cocina

Madrid

Main dishes. I made it again—always delicious.

Saved

Ingredients

About 2 hours

Serves 6 servings

1 lb (500 g)dried Pedrosillano chickpeas
1 packagesoup vegetables (carrots, celery, turnip, etc.)
1/2 lb(about 1/4 kg) stewing hen or chicken
10 1/2 oz (300 g)beef shank (morcillo)
1ham bone or small piece of cured ham
2Spanish chorizo sausages
1blood sausage (morcilla)
1 piecepork belly or salt pork
6 1/3 cupswater (about 1.5 liters)
Pinchsalt
Drizzle of olive oil
2garlic cloves
1tomato
1potato
1turnip
1celery stalk
2carrots

Saved

Steps

About 2 hours

1

In a large pot, add about 8 1/2 cups water (2 liters), a drizzle of olive oil, salt, cleaned and washed vegetables, chickpeas, and all ingredients except the chorizo and blood sausage.
2

Skim off any foam that forms on the surface.
3

In a separate saucepan, boil the blood sausage and chorizo for 20 minutes to remove excess fat.
4

Cook the vegetables separately for about 20 minutes. At the end, combine the vegetable broth with the main broth for the soup.
5

Once the vegetables are cooked, remove and drain them. In a skillet with olive oil, sauté 2 chopped garlic cloves, sweet paprika, and the vegetables. Set aside.
6

After the chickpeas have cooked for about 90 minutes, drain everything into a pot. Remove the pork belly, meats, and ham, and cut them into pieces.
7

In the pot, combine the chickpea broth and vegetable broth with 1 mashed garlic clove and a little broth. Add this to the soup along with a couple of sprigs of fresh mint. Add about 4 handfuls of fine soup noodles (fideos cabellín).
8

Tip: In a blender, blend 1 tomato, 1 garlic clove, salt, and olive oil until smooth. Serve this over the chickpeas. Serve with chopped green onion, salt, and olive oil as a side—and enjoy this delicious dish!