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Madrilenian stew. The easiest traditional recipe.

Madrilenian stew. The easiest traditional recipe.

What better day than that of the Community of Madrid to prepare the cocido madrileño that we love so much! This recipe is one of our recipes with pulses favourite, because of the traditional Spanish gastronomy.

Cocido madrileño. The easiest traditional recipe ????

 

 

As in almost all traditional recipes, in every house there is a different way of making cocido madrileño, some people use bacon, others bacon, and some use chicken instead of hen. With all this, try our recipe and you will see how delicious it is! 

Ingredients for 6 people:

➡️300g chickpeas

➡️400g morcillo

➡️200g bacon

➡️2 veal knee bones

➡️3 salted pork backbone bones

➡️3 cane bones with marrow

➡️2 fresh chorizos (to be cooked separately)

➡️150g hen

➡️0.5 cabbage (to be cooked separately)

➡️Morcilla onion (to be cooked separately)

 

Here's the step-by-step! 

 

  1. Start by boiling the cabbage, the meat, the tip of the ham and the bones, starting with cold water. Add water as it evaporates so that the stew does not run dry.
  2. Turn the heat to medium power and when the water starts to boil, add the chickpeas, drained and washed.
  3. Bring the water back to the boil, it will take two to three hours for them to be tender.
  4. In another saucepan, cook chorizo and black pudding, so that they do not fill our broth with fat.
  5. Remove the meats and serve them in a serving dish to which we add chorizo and black pudding.
  6. Sauté the cabbage and put it in a dish with the chickpeas, chorizo, black pudding and bones.
  7.  And that's it - always with the last splash of Emerald Green!

Afterwards, it is worth having some leftover stew to make ropa vieja cocido or cocido croquettes. Also, don't miss out on other similar but different spoon recipes typical of our gastronomy, like the salmorejo or the gazpacho.

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