The Madrid stew comes from the
Mediterranean
Madrid stew
Traditional and complete recipe for Madrid stew in three parts: soup, chickpeas and meat.
- Spain
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 540 kcal
- Protein 38 g
- Carbohydrates 35 g
- Fat 26 g
Story behind the dish
Preparation
Cocido Madrileño is a preparation from Spain with medium difficulty. Reserve about 200 minutes in total (20 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g dried chickpeas.
- Have ready: 300 g of beef blood sausage.
- Have ready: 150 g of bacon.
- Have ready: 1 chorizo.
- Have ready: 1 blood sausage.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the chickpeas the night before
Soak the chickpeas the night before. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a large pot cook the meat
In a large pot, cook the meat, bacon and chickpeas (in a net) with plenty of water for 2 hours over low heat, skimming off any impurities. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the potatoes and carrots
Add the potatoes and carrots, cook for 30 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the cabbage separately and add it along with the chorizo and…
Cook the cabbage separately and add it along with the chorizo and blood sausage for the last 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain part of the broth
Strain part of the broth, boil it with the noodles to make the soup as a first course. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Served in three ways: noodle soup
Served in three dishes: noodle soup, chickpeas with vegetables, and chopped meat. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cook the chickpeas in a net or mesh so they don't fall apart and are easy to serve.
- The chorizo and blood sausage are cooked separately so as not to color the broth.
Variations
- Mountain stew (with beans instead of chickpeas)
- Cooked maragato (the dumplings are served in reverse order)
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