World Flavors Cookbook

Cocido Madrileño

Madrid's grand three-course stew — chickpeas, meats, and vegetables simmered together, then served in three acts: broth, then vegetables, then meats.

Cuisine: Spain

Ingredients

• 500g dried chickpeas, soaked
• 500g beef shank
• 300g pork belly
• 2 chorizos, 2 morcillas
• 1 chicken quarter
• 3 potatoes, 2 carrots
• 1/2 cabbage
• 200g fideos (thin noodles)
• Salt, bay leaves

Instructions

1. Simmer chickpeas with beef, pork, and chicken for 2.5 hours.
2. Add potatoes, carrots, and cabbage in last 45 minutes.
3. Add chorizos and morcillas in last 20 minutes.
4. First course (sopa): Strain broth, cook fideos in it.
5. Second course (verduras y garbanzos): Serve vegetables and chickpeas.
6. Third course (carnes): Slice all meats and serve on a platter.