Spain’s BEST Dish — Ep. 8: Madrid Cocido Madrileño 🍲

Episode 8 takes us to Madrid! 🇪🇸🔥

Meet Cocido Madrileño, Madrid’s legendary slow-cooked comfort food. This hearty dish combines chickpeas, meats, vegetables, and flavorful broth into one incredible traditional meal. 🍲❤️

🛒 Ingredients — Serves 6

For the Cocido

400 g dried chickpeas
500 g beef chuck or beef shin
250 g chicken
150 g chorizo
150 g morcilla (Spanish blood sausage), optional
100 g pancetta or bacon
2 carrots
2 potatoes
½ cabbage
1 onion
2 garlic cloves
1 bay leaf
2–2.5 liters water
Salt, to taste

For the Soup

100–150 g fine noodles
Reserved cocido broth

👨‍🍳 How to Make It

1. Soak the Chickpeas

Cover the dried chickpeas with plenty of cold water and soak overnight, about 8–12 hours.

2. Start the Cocido

Drain the chickpeas and place them in a large pot with the beef, pancetta, onion, garlic, and bay leaf. Cover with water and bring slowly to a boil.

Skim off any foam from the surface.

3. Slow Cook

Reduce the heat and simmer gently for about 1½–2 hours. Add the chicken and continue cooking until the meats and chickpeas become tender.

4. Add the Vegetables

Add the carrots and potatoes during the final 30–40 minutes. Cook the cabbage separately or add it toward the end.

Add the chorizo and morcilla near the end so they remain flavorful and intact.

5. Make the Soup

Strain some of the rich broth into another pot. Bring it to a boil and add the noodles. Cook until tender.

6. Serve the Madrid Way 🇪🇸

Traditionally, Cocido Madrileño is served in three vuelcos:

🥣 First: the flavorful noodle broth
🫘 Second: chickpeas and vegetables
🥩 Third: all the delicious meats

🔥 Madrid Cocido Secrets

Soak the chickpeas overnight for a creamy texture.
Simmer gently—don't aggressively boil the stew.
Use several types of meat for a deeper, richer broth.
Let the cocido rest for a few minutes before serving.
The broth is the heart of the dish, so don't rush it!

🇪🇸 Madrid on a plate: humble ingredients, slow cooking, and incredible flavor. ❤️🍲