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Cooking "cocido madrileño"

Real Academia de Gastronomía

Real Academia de Gastronomía

A historical dish in Spanish cuisine associated with winter, there are many versions of "Cocido Madrileño," or Madrilenian Stew, across the country. The most famous comes from Madrid.

As with most stews, this dish takes time and patience. The chickpeas must be soaked for 12 hours, and then cooked with the vegetables and some of the meat. Some recipes specify that the chorizo, black pudding, and cabbage are cooked separately. The soup is served with noodles, and accompanied by a "pelota" (ball), a dumpling made from chickpeas, breadcrumbs, garlic, and parsley.

In Madrid, tradition dictates that the stew is served in 3 "vuelcos" (emptying or tipping out); the pot is emptied 3 times to separate the ingredients for serving. In the first "vuelco" the broth is eaten with noodles, and in the second the chickpeas are accompanied by potatoes and vegetables. Finally, the meat is consumed. It is prepared and served differently in each region of Spain, and perhaps even in every house.

The leftover stew is usually used the next day to prepare a dish known as "vieja ropa" (old clothes): chickpeas, boneless meat, and a little broth are added to sautéed onions and sweet peppers. It is also common to make croquettes from the leftover meat.

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  • Title: Cooking "cocido madrileño"
  • Location: Alambique, Spain
  • Rights: David de Luis
  • Photographer: David de Luis
  • Food styling: Sandra Jiménez Osorio

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