Easy Cocido Madrileno Recipe

Ingredients

• 2 cans (425 g each)chickpeas
• 450 gbeef shank or brisket
• 450 gbone-in pork ribs
• 450 gSpanish chorizo sausage, cut into chunks
• 450 gmorcilla (blood sausage)
• 3potatoes
• 2carrots
• 2 litresshop-bought beef or vegetable stock
• 1onion
• 2 clovesgarlic
• 1bay leaf
• to tastesalt and pepper

Instructions

1. 1

   Heat the stock

   Put the stock, peeled whole onion, garlic and bay leaf in a large pot. Season with salt and pepper, then bring to a simmer.

2. 2

   Add the meats

   Add the beef, pork ribs, chorizo and morcilla. Simmer for about 30 minutes, skimming off any foam that comes to the surface.

3. 3

   Prepare the vegetables

   While the meat simmers, drain and rinse the chickpeas. Peel and cut the potatoes into chunks, then slice the carrots.

4. 4

   Simmer the vegetables

   After 30 minutes, add the chickpeas, potatoes and carrots to the pot. Simmer for a further 40 minutes, or until the vegetables are tender.

5. 5

   Arrange the platter

   When everything is cooked, lift the meats and vegetables out of the broth and arrange them on a serving platter.

6. 6

   Serve the chickpeas

   Put the chickpeas in a separate bowl, as in the traditional way of serving cocido madrileño, and drizzle with extra-virgin olive oil.

7. 7

   Serve the stew

   Serve the cocido madrileño hot. If you like, sprinkle Spanish paprika over the meats and vegetables.

What is cocido madrileño?

Cocido madrileño is a substantial chickpea and meat stew associated with Madrid, Spain. Its name comes from the Spanish word for something cooked or simmered, and the dish is traditionally served in separate courses or bowls.

This version uses tinned chickpeas and shop-bought stock to make the preparation straightforward. A mix of beef, pork ribs, chorizo and morcilla gives the broth and platter a range of savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1265 calories, 97g protein, 84g carbs, 63g fat.

The chickpeas and potatoes supply most of the carbohydrates, while the beef, pork ribs and sausages contribute much of the protein and fat. Add a green salad or extra non-starchy vegetables alongside to balance the hearty serving.

Choosing the ingredients

Chickpeas: Tinned chickpeas are already cooked, so they go into the pot with the vegetables rather than at the start. Drain and rinse them first to remove the canning liquid.

Meat: Beef shank or brisket, ribs, chorizo and morcilla each bring a different texture and flavour. Keep the pieces large enough to lift out and arrange on the platter.

Skimming the broth

First simmer: As the meats cook, foam can collect on the surface of the stock. Skim it off with a spoon during the first 30 minutes for a clearer-looking broth.

Gentle heat: Keep the pot at a steady simmer rather than a vigorous boil. This helps the meats cook in the broth without making it turbulent.

Getting the vegetables tender

Cut size: Cut the potatoes into chunks and slice the carrots so they can cook alongside the chickpeas during the final 40 minutes. Try to keep the pieces fairly even so they finish at around the same time.

Doneness: The vegetables are ready when a knife passes easily through the potato and carrot. If they need longer, continue simmering until tender.

Serving it the traditional way

Separate components: Lift the meats and vegetables out of the broth and arrange them on a platter, with the chickpeas served in a separate bowl. This makes it easy for everyone to choose what they want.

Finishing touch: The recipe suggests a drizzle of extra-virgin olive oil over the chickpeas and optional Spanish paprika over the meats and vegetables. Serve everything hot.

Planning the cooking time

The stated total time is 90 minutes: the meat simmers for about 30 minutes, followed by 40 minutes with the chickpeas and vegetables. Allow a little of the remaining time for preparing the vegetables and arranging the platter.

Start checking the vegetables near the end of their cooking time. The exact time to tenderness can depend on the size of the pieces.

What to serve alongside

The stew is filling on its own, with chickpeas, potatoes, vegetables and several kinds of meat. A little bread is useful for the broth, or serve a simple green salad alongside for contrast.

Recipe notes & tips

• Drain and rinse the chickpeas before adding them to the pot.
• Skim the broth during the first 30 minutes of simmering.
• Keep the broth at a gentle simmer rather than letting it boil hard.
• Cut the potatoes and carrots into similar-sized pieces for more even cooking.
• Check that the vegetables are tender before lifting the food out to serve.
• Serve the chickpeas separately and keep the platter warm until it reaches the table.

Variations

• Use brisket: Choose brisket instead of shank if that is the beef cut available.
• Choose the stock: Use beef stock for a meatier broth or vegetable stock for a different flavour.
• Add paprika: Sprinkle Spanish paprika over the cooked meats and vegetables before serving.
• Adjust the vegetables: Add more carrot or potato while keeping the stated simmering method.
• Serve with bread: Put crusty bread on the table for soaking up the broth.

Common mistakes to avoid

• Boiling the broth hard: Keep it at a gentle simmer so the pot does not churn.
• Skipping the rinse: Drain and rinse the tinned chickpeas before adding them.
• Leaving the foam: Skim the surface during the first 30 minutes for a cleaner broth.
• Cutting unevenly: Make the vegetable pieces similar in size so they cook more evenly.
• Serving before vegetables are tender: Test a potato and carrot, then simmer longer if needed.
• Overcooking the morcilla: Keep to the recipe's simmering times and lift the cooked components out once ready.

How to store

Cool leftovers promptly and store the broth, meats, chickpeas and vegetables in covered containers in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little broth or water if needed.

Frequently asked questions