Stews or cocidos, as they are called in Spanish are typical main dishes in Spain, particularly in the central and northern regions of Spain. This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.
- 1 ham soup bone
- 1 fresh pig's trotter, cut in half (jointed)
- 450 g beef stewing meat
- 115 g bacon, in one piece (if not available, choose thickly sliced rashers)
- 115 g fresh ham meat (1 piece or large chunks)
- ½ chicken
- 2 cups (450 g) dry chickpeas
- 1 medium carrot, cut into three pieces
- 1 small turnip or swede, cut in half
- 1 small brown onion, chopped in quarters
- 6 - 8 potatoes, peeled
- 1 large savoy cabbage or Swiss chard
- 1 chorizo sausage
- 1½ cups angel hair pasta
- 1 black pudding (blood sausage)
- Soak the chickpeas in a large pot of cold water for 12 hours. (Be sure that the water covers the chickpeas entirely, so that they soften - chickpeas are much harder than other types of beans, such as pintos.)
- In a large pot with 13 cups of water, put the beef, ham bone, pig's foot, bacon and ham. Bring water to a boil and skim any fat, etc. off the top. Add the half chicken, chickpeas, carrot, turnip and onion. Simmer 2½ hours. Peel and wash the potatoes. Cut in half and add to the pot after 2 hours. Add salt to taste. Check pot often and add additional water if too much evaporates.
- Chop the cabbage in to 8 pieces. Remove 2 cups of broth from the stew and put into a large stock pot. Place the cabbage in the pot with 2 cups broth and 2 cups water and boil with the sausages until cabbage is soft.
- Take as much stock from the pot of meat as you need and mix it with equal amount of stock from the cabbage. Bring to a boil. Break angel hair pasta pieces in quarters. Add pasta to pot and cook until al dente.
To Serve - This delicious cocido madrileno is served from two dishes. Serve up the pasta with broth in soup bowls as a first course.
In a deep open serving dish, arrange chickpeas (well-drained) on one side, then on the other side place beef, cabbage and sausages cut in half. Let everyone mix the ingredients and enjoy!
Because this is one of the most traditional regional dishes of Madrid, it is eaten May 15th on the feast day of Saint Isidore, "San Isidro," the patron saint of Madrid.