Cocido madrileño
240 min792 kcal each
Madrid's stew in three courses from one pot: a noodle soup, then chickpeas and vegetables, then the meats.
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Plan this recipeIngredients
for 8 servings- Chickpeas, dry500 g
- Beef chuck, in large pieces500 g
- Chicken thighs, boneless and skinless400 g
- Panceta (cured pork belly)150 g
- Chorizo for cooking200 g
- Morcilla (blood sausage)150 g
- Potatoes600 g
- Carrots300 g
- White cabbage500 g
- Fine soup noodles (fideos), dry150 g
- Garlic2 clove
- Olive oil2 tbsp
- Water4 l
- Salt2 tsp
Method
Prep 30 min · cook 210 min- Soak the chickpeas overnight in warm salted water.
- Bring the water to the boil with the beef, chicken and panceta, skim, then add the drained chickpeas in a net bag. Simmer gently for 2½ hours.
- Add the carrots and potatoes for the last 30 minutes. Cook the chorizo and morcilla separately in a little water for 20 minutes, so their fat stays out of the broth.
- Cook the shredded cabbage separately in salted water for 15 minutes, drain, and fry it briefly with the garlic in the olive oil.
- Strain off 2 litres of the broth and cook the noodles in it for 3–4 minutes for the soup.
- Serve the soup first, then the chickpeas and vegetables, then the sliced meats. Leftovers make ropa vieja the next day.
Nutrition
per servingCal
792
Protein
50g
Carbs
75g
Fat
33g
Of 33g of fat per serving, 9.7g is saturated.
