🛒 Ingredients
- 400g chickpeas (soaked 12h)
- 400g beef shank
- 200g Iberian bacon
- 2 Asturian chorizos
- 2 blood sausages
- 1 marrow bone
- 4 medium potatoes
- 1/2 cabbage
- 4 carrots
- Salt
👨🍳 Step-by-step instructions
-
The night before, soak the chickpeas in cold water with a pinch of baking soda.
-
The next day, put the drained chickpeas, bacon, chorizo, blood sausage, and ham bone in a large pot.
-
Cover with cold water and bring to a boil. Remove the foam that forms with a skimmer.
-
When it starts boiling, add the chicken, beef, and vegetables: carrots, celery, turnip.
-
Season with salt and cook over low heat for 2 hours in a traditional pot (45 min in a pressure cooker).
-
Remove the meats and vegetables. Strain the broth and cook the fine noodles in it for the soup.
-
Serve in three courses: first the soup, then the chickpeas with vegetables, finally the meats.
💡 Chef's tip
The secret to a clean broth: put the meats in cold water and bring to a gentle boil. The first boils remove the foam (impurities) that must be carefully removed. The stew should be cooked over very low heat, almost simmering, never boiling.
📝 Our take
Madrid-style stew is the most complex dish in Spanish cuisine due to the variety of ingredients and differentiated cooking times. The key is the quality of the chorizo and blood sausage: with mediocre cold cuts, the broth will never have that characteristic depth. The three courses (soup, chickpeas with vegetables, meats) are not a whim: each one has its moment and temperature.
🍷 Wine & food pairing
Red wine from Madrid: a Tempranillo from Arganda del Rey or Colmenar de Oreja. The Madrid Denomination of Origin wines pair perfectly with the city's most traditional dish.
Suggested wine: Madrid DO wines
⭐ Have you tried this recipe?
Select a rating
