Best 2 Cocido Madrileno Recipes

Cocido Madrileño is a traditional Spanish stew that is considered the national dish of Spain. It is a hearty and flavorful dish that is made from a variety of meats, vegetables, and chickpeas. The stew is typically cooked in a large pot over a low heat for several hours, allowing the flavors to meld together.

The main ingredients in Cocido Madrileño are beef, chicken, pork, chorizo, morcilla, garbanzos (chickpeas), potatoes, carrots, turnips, celery, and cabbage. The stew is seasoned with garlic, paprika, saffron, and bay leaves. There are three traditional servings of Cocido Madrileño: the first is the broth with noodles or rice, the second is the chickpeas and vegetables, and the third is the meats. The article includes recipes for all three servings, as well as a recipe for the complete Cocido Madrileño stew.

Check out the recipes below so you can choose the best recipe for yourself!

COCIDO MADRILENO

Cocido Madrileno image

This Spanish cocido hails from Madrid and is a hearty all-in-one meal, perfect for a chilly winter evening. Serve with bowls of noodle soup.

Provided by Luis Luna

Categories World Cuisine Recipes European Spanish

Time 9h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ cups dried chickpeas
¾ pound beef shank
¾ pound chicken thighs
¾ pound pork belly
2 (4 ounce) links chorizo sausage
1 beef soup bones
1 ham bone
salt to taste
6 cups cold water, or as needed
½ medium head cabbage, thinly sliced
4 tablespoons olive oil, or as needed
2 cloves garlic, minced
2 cloves garlic, chopped
½ cup uncooked orzo pasta or other small pasta

Steps:

Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

Nutrition Facts : Calories 1308.4 calories, Carbohydrate 108.4 g, Cholesterol 152.8 mg, Fat 65.2 g, Fiber 25.6 g, Protein 74 g, SaturatedFat 17.7 g, Sodium 1449.3 mg, Sugar 18.1 g

COCIDO

Cocido image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon extra-virgin olive oil
1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
2 leeks
1 large carrot, peeled and grated
Salt and freshly ground black pepper
1 fresh or dry bay leaf
1 (15-ounce) can chick peas, drained
6 cups chicken stock
3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
3/4 pound ground beef pork and veal mix
1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
1 teaspoon smoked sweet paprika or paprika
1/4 teaspoon ground cinnamon
A few grates fresh nutmeg
1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided
1 egg, beaten
2 cups fideos or medium egg noodles
1 lemon, zested
2 cloves garlic, finely chopped
2 firm plum tomatoes, seeded and finely chopped

Steps:

Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, seasonal vegetables, high-quality meats, and a flavorful broth.
Pay attention to the cooking time: Each ingredient has a different cooking time, so it's important to pay attention to the recipe and adjust the cooking time accordingly. Overcooking can result in mushy vegetables and tough meat.
Don't skimp on the spices: Spices are what give cocido madrileno its distinctive flavor. Use a generous amount of paprika, cumin, and bay leaves. You can also add other spices to your taste, such as oregano, thyme, or saffron.
Serve with a variety of accompaniments: Cocido madrileno is traditionally served with a variety of accompaniments, such as crusty bread, rice, and vegetables. You can also serve it with a dollop of sour cream or yogurt.

Conclusion:

Cocido madrileno is a hearty and flavorful stew that is perfect for a cold winter day. It's a great way to use up leftover vegetables and meat, and it's also a budget-friendly meal. With a little planning and effort, you can easily make this classic Spanish dish at home. So what are you waiting for? Give cocido madrileno a try today!