How to prepare (and serve) Cocido Madrileño the way they do it in Madrid

Eating cocido in Madrid is quite a ritual. Usually a dish usually eaten as a family on weekends, with small (or big) changes made in each house. Therefore, chances are that if you find a recipe that aspires to be canon, you will surely take it differently. We explain you the variants of this delicious and healthy dish and how to take it with each of its upsets.

The authentic Madrid stew with all its twists

However, el cocido is one of the most typical dishes in Madrid (if not the most typical). In every home of every Madrilenian they eat with variations in relation to the dumplings and what each of them contains.

First hit, the soup

The most traditional way to eat cooked is to start with a first course of pasta soup, to which a few chickpeas can sometimes be added. However, there are those who prefer to skip it, considering it too much food and saving the broth for another time.

Second hit, the chickpeas

The second dish has chickpeas as protagonists. You will simply be served cooked with the remaining ingredients in a large tray so that every guest can conjure up the desired amount on their plate. There are those who, in this second round, serve the vegetables together: boiled cabbage, collards, kohlrabi, carrots, potatoes … and there are those who place them at the same time but in separate sources.

This second tipping over may also be accompanied by some sort of dressing. It is the most common Extra virgin olive oil and maybe salt and vinegar. However, there are houses that go a little further and prepare a dressing that, in addition to these ingredients, contains cooked and mashed tomatoes, garlic and parsley. Another option is to make a garlic and pepper infusion and pour it over the chickpeas.

Third blow, the meat

The third overthrow is the strongest, that of the flesh. The essence is the drumstick, the bacon and the chicken or hen However, you can also add chorizo, black pudding and ham ends. There are some people from Madrid who prefer it Combine the second and third flips and prepare a mixture of chickpeas with the morcillo and chicken pieces. It’s also common to end the meal with a small chorizo ​​sandwich.

How to cook an authentic Madrid stew, the best recipes

With all this knowledge, is there a single recipe for Cocido Madrileño? Obviously not, everyone adapts it to their own taste. Madrid stew recipes are also influenced by the origins of the members of each family. In Madrid it is more than usual to note that each grandparent comes from a different part of Spanish geography and their own way of preparing cocido has influenced the way their children now prepare it. Because of this, different ingredients and dressings are added in each house.

What must not be missing, however, is clear, are broth, chickpeas and meat. You always have to remember to soak the chickpeas the night before. The preparation is usually started by cooking these together with the meat that everyone has chosen. Then the broth is separated and part of it is used to prepare the vegetables (or boil them directly in water) and the soup, chickpeas and meat.

Here you have several recipes to prepare Madrid stew:

Traditional Madrid stew

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Classic Madrid stew

Classic Madrid stew

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Light Madrid stew

Light Madrid stew

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vegetable stew
Light stew from Madrid, with more vegetables and less fat

Light stew from Madrid, with more vegetables and less fat

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