Learn how to prepare an authentic COCIDO MADRILEÑO | Spanish Kitchen

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage provides a similar flavor.

blood sausage

🥗Healthier: mushrooms

💰Cheaper: ground beef

Mushrooms add umami without the fat of blood sausage, while ground beef is more economical.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork can be less expensive than beef.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are often cheaper than dried chickpeas.

Soak 150-200 grams of chickpeas overnight.

In a small saucepan, cook salted backbone and chorizo to release salt and fat.

In an express pot, add washed white bone, ham bone, bacon fat, chicken leg, and meat.

Fill the pot with water, leaving about 4-5 fingers from the edge, and add the spinebone and chorizo from the saucepan.

Boil without the lid.

Peel the carrots and potato.

Prepare a mesh for the chickpeas and tie it well.

In a bowl, chop half a garlic and some parsley finely, mix with the egg and a little salt, then add chopped bread and knead to form small balls.

Fry the balls in hot oil until golden brown.

Remove foam from the stew, add carrots, chickpeas, and fried balls, and add half a teaspoon of salt.

Close the pot and pressure cook over medium heat for about 40 minutes.

Open the pot and add potato and blood sausage, cooking with the pot open for 20 minutes.

Remove all ingredients to a serving dish, placing chickpeas in one dish and vegetables and meat in another.

Strain the soup to remove bones.

Cook the pasta according to package instructions.

Serve cocido madrileño in two parts: first the soup, then the rest of the ingredients.

Cooking Techniques

Equipment Needed

Spice Level: