When it comes to traditional Spanish cuisine, few dishes evoke the warmth and heritage of Madrid like Cocido Madrileño. This hearty chickpea stew has deep roots in Spain’s capital and is much more than just a meal—it’s a cultural experience steeped in history.
Cocido Madrileño traces its origins to humble beginnings, evolving from a dish known as olla podrida during the Middle Ages. This earlier version was a slow-cooked stew consumed across Spain, varying by region. In Madrid, it adapted to local tastes, becoming what we now recognise as Cocido Madrileño.
Traditionally, this dish was a staple for working-class families. Its simplicity and affordability made it ideal for feeding large households. Over time, however, it gained popularity among all social classes, even making appearances on royal tables.
Today, Cocido Madrileño is a cherished symbol of Madrid’s culinary identity, often enjoyed in traditional bars, restaurants and fine dining establishments alike. Its preparation remains a labour of love, with multiple ingredients cooked slowly to perfection.
A ritual meal in three acts
One of the most fascinating aspects of Cocido Madrileño is its unique serving style, often enjoyed in three stages (tres vuelcos):
- The soup: The rich broth is served first, typically with fine noodles (fideos).
- The chickpeas and vegetables: These include chickpeas, cabbage, carrots, and potatoes, often drizzled with olive oil or vinegar.
- The meats: The final course features an assortment of meats, such as chorizo, blood sausage (morcilla), pork belly, ham bone, and chicken or beef.
This sequential serving allows diners to fully savour the flavours of each component.
A homemade Cocido Madrileño recipe
Recreating Cocido Madrileño at home is a rewarding experience. While it requires patience, the result is a comforting and flavourful dish perfect for a cosy meal.
Ingredients (Serves 6)
- 200g dried chickpeas (soaked overnight)
- 1 chicken leg or breast
- 200g beef shank
- 200g pork belly
- 1 chorizo sausage
- 1 morcilla (blood sausage)
- 1 ham bone or pork bone
- 2 potatoes, peeled
- 2 carrots, peeled
- ½ head of cabbage, chopped
- 200g fine noodles (fideos)
- Salt and olive oil, to taste
Instructions
- Prepare the Base:
In a large pot, place the soaked chickpeas, chicken, beef shank, pork belly, chorizo, morcilla, and bones. Cover with cold water, add a pinch of salt, and bring to a boil. Skim off any foam that rises to the surface. - Simmer:
Reduce the heat to low and simmer gently for about 2–3 hours, or until the chickpeas and meats are tender. Add water as needed to keep the ingredients submerged. - Cook the Vegetables:
About 30 minutes before the stew is done, add the potatoes, carrots, and cabbage to the pot. Let them cook until tender. - Prepare the Soup:
Once everything is cooked, carefully strain the broth into a separate pot. Bring the broth to a boil, add the fine noodles, and cook according to package instructions. - Serve in Stages:
- First, serve the broth with noodles as a soup.
- Next, plate the chickpeas, potatoes, carrots, and cabbage. Drizzle with olive oil if desired.
- Finally, arrange the meats on a platter for everyone to enjoy.
The tradition lives on
Whether enjoyed at home or in one of Madrid’s renowned cocido restaurants like La Bola or Malacatín, Cocido Madrileño remains a beloved tradition. It’s a dish that brings people together, offering not just nourishment but a sense of community and a connection to Madrid’s rich culinary heritage.
Next time you’re in Madrid, don’t miss the chance to savour an authentic Cocido Madrileño. Or better yet, bring a taste of Spain into your kitchen by preparing it yourself.
Enjoy this classic with a glass of robust Spanish red wine, and transport yourself to the heart of Madrid with every bite.
Also read: Fabada Asturiana – a comfort dish and recipe to make at home