Have you ever wanted to prepare an authentic cocido madrileño in your own kitchen? Would you like to enjoy a traditional Spanish dish, full of flavor and history, without having to travel to Spain? If the answer is yes, you’re in the right place. In today’s post, we’ll show you how to recreate this delicious dish at home. Keep reading to discover how to make cocido madrileño and where to find the authentic products you need.
Recipe for Cocido Madrileño for 6 People
Cocido is one of the most iconic dishes in Spanish cuisine and is perfect for sharing with family or friends, especially during the colder months. At Trastienda Market, we bring you a little closer to Spain with the authentic products you need to prepare a traditional-style cocido.
Ingredients
1 handful of chickpeas per person (6 in total)
1 handful of noodles per person (6 in total)
2 leeks
1 turnip
3 large carrots
6 medium potatoes (1 per person)
1 zucchini
1 cabbage
3 garlic cloves (for sautéing the cabbage)
1/2 kg of beef shank
1/4 kg of pork ribs
250 g of white or streaky pork belly
1/4 of a chicken (thigh and drumstick)
1/2 chicken breast
200 g or 1 piece of ham
1 ham bone
1 marrow bone
1 knuckle bone
4 chorizos
Extra virgin olive oil and salt (to taste)
Preparation
Before Starting the Cocido
Prepare the broth the day before (optional but recommended): although not mandatory, it’s a good idea to make the cocido broth the day before. This allows you to easily remove the fat and avoid a broth that is too strong. To do this, simply let the broth cool in the refrigerator overnight. The next day, you can easily remove the solidified fat from the surface with a spoon. This step improves the final quality of the cocido, making it lighter and smoother.
Preparation of cocido madrileño
Prepare the ingredients in the pressure cooker: place the zucchini (washed and unpeeled), the peeled turnip, and the washed and chopped leeks in the pressure cooker. Add the meats (except for the chorizos and morcilla) along with the bones.
Cook the chorizo and morcilla separately: in a separate pot, cook the chorizos (pricking them beforehand) and the morcilla for about 15 minutes. This helps reduce the fat they release, improving the final result of the cocido. Reserve the chorizos and morcilla to add later.
Add water and cook at controlled heat: pour enough water into the pressure cooker to cover all the ingredients. Close the lid and set the cooker to maximum heat. Once the water starts to boil, reduce the heat to medium and continue cooking.
Prepare the carrots and potatoes: meanwhile, peel the carrots and potatoes, and set them aside to add later in the process.
Add the carrots and continue cooking: after an hour of cooking since the pot started to boil, remove the pressure cooker from the heat. When it is safe to open, add the carrots and close the pot again to continue cooking.
Final Preparation and Presentation of Cocido Madrileño
Prepare the cabbage: remove the leaves from and thoroughly wash the cabbage. Cook the cabbage in a pot with water and a bit of salt for about an hour over medium-high heat. Once cooked, drain the cabbage.
Sauté the cabbage: in a skillet, add a splash of olive oil and sauté some chopped garlic cloves. Once the garlic is golden, add the cooked cabbage and sauté it over low heat for about 15 minutes, stirring to infuse it with the garlic flavor. Finish by adding salt to taste.
Add the potatoes to the cocido: after adding the carrots to the cocido and 5 minutes of cooking, remove the pressure cooker from the heat. Once it is safe to open, add the potatoes and cook for an additional 12 minutes with the rest of the ingredients, until they are perfectly done.
Add the chickpeas: after the 12 minutes have passed, add the chickpeas and let them boil for a few more minutes to integrate well with the rest of the ingredients.
Adjust the broth: if, when opening the pot, the broth is very concentrated or has a deep red color due to the paprika from the chorizo, you can remove some of it and store it. Add a bit of water to the pot to balance the intensity. The removed broth can be added back to the soup to retain its flavor.
Cocido Soup
With the strained and degreased broth, check the salt level (though it usually doesn’t need more). Next, prepare the soup by adding the noodles and cooking them for the time indicated on the package.
Cocido madrileño is traditionally served in two or three courses, according to each household's customs. First, serve the hot soup, adjusting the amount of noodles to each diner’s preference. Then, serve the vegetables and chickpeas in one dish, and the meats and sausages in another.
There is no strict rule: each family has its own way of enjoying it. Bon appétit!
Tips for a Perfect Cocido
Authenticity: using a clay pot not only adds a traditional touch but also improves heat distribution, highlighting the flavors of each ingredient.
Leftovers: cocido yields quite a bit, so if you have leftovers, you can use them to make croquettes or even a delicious broth for another meal.
With products from Trastienda Market, you can recreate this Spanish classic in your home, no matter where you are. Enjoy the authentic flavor of a good cocido, ideal for family gatherings and sharing special moments around the table. Bon appétit!
Tags: cocido madrileño, traditional recipes, spanish cuisine, mediterranean gastronomy, stew recipes, home cooking, family recipes, traditional dishes, flavors of Spain, spanish gastronomy, homemade cooking, eas recipes, cooking with history, foodie, culinary culture, traditional dish, restaurant recipes, New York
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