How to Cook Cocido Madrileño - authentic recipe for Madrid's most famous dish

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.

Introduce 1 kilogram of chickpeas into a large pot.

Add all the vegetables: tomato, turnips, carrots, leeks, and potatoes into the pot with the chickpeas.

Add the 5 blood sausages, 5 chorizos, 3 pieces of chicken, 1 piece of morcillo beef, and 2 beef bones into the pot.

Pour in enough water to cover all the ingredients and cover the pot with a lid.

Bring the pot to a boil and let it cook for about 1 to 1.5 hours, skimming off any impurities that rise to the surface.

After the initial cooking time, add salt to taste, starting with one tablespoon.

While the cocido is cooking, separately boil the chorizos to reduce their fat content, then add them to the main pot.

After boiling, add the blood sausages for a couple of minutes to heat through.

Cut the cabbage into quarters and boil in salted water for about 20-25 minutes until tender.

Once the cabbage is tender, drain it and chop it into smaller pieces.

In a pan, heat some olive oil and sauté chopped garlic until golden brown, then add the chopped cabbage to the pan and stir-fry for about 5 minutes.

Prepare a sauce by mixing tomato with a bit of broth and cumin for flavor.

In the broth, add 500 grams of fine noodles and cook for about 3 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary