🛒 Ingredients
- 400g chickpeas (soaked for 12h)
- 400g beef shank
- 200g Iberian bacon
- 2 Asturian chorizos
- 2 blood sausages
- 1 pork knuckle bone
- 4 medium potatoes
- 1/2 cabbage
- 4 carrots
- Salt
👨🍳 Step-by-step instructions
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The night before, soak the chickpeas in cold water with a pinch of baking soda.
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The next day, put the drained chickpeas, bacon, chorizo, blood sausage, and pork knuckle bone in a large pot.
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Cover with cold water and bring to a boil. Remove the foam that forms with a skimmer.
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When it starts boiling, add the chicken, beef, and vegetables: carrot, celery, turnip.
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Season with salt and cook over low heat for 2 hours in a traditional pot (45 min in a pressure cooker).
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Remove the meats and vegetables. Strain the broth and cook the fine noodles in it for the soup.
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Serve in three courses: first the soup, then the chickpeas with vegetables, finally the meats.
💡 Chef's tip
The secret to clear broth: start the meats in cold water and bring slowly to the boil. The first bubbles draw out foam (impurities) that must be carefully skimmed. The cocido should simmer very gently, barely trembling—never at a rolling boil.
📝 Our take
Cocido madrileño is the most complex dish in Spanish cooking, with its variety of ingredients and staggered cooking times. The key is the quality of chorizo and morcilla—with mediocre cured meats, the broth will never have that characteristic depth. The three courses (soup, chickpeas with vegetables, meats) are not a whim: each has its moment and its temperature.
🍷 Wine & food pairing
Madrid red wine: a Tempranillo from Arganda del Rey or Colmenar de Oreja. The Madrid DO wines pair perfectly with the capital's most traditional dish.
Suggested wine: Vinos de Madrid DO
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