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Spanish cocido - Madrid Hotpot

3874 Views 439 Liked Posted on: 03/12/2019
 

spoon+50px.png  15 minutes   bw-timer 50px.png  90 minutes   persons 50px.png  4

Description:
Madrid Hotpot, Cocido Madrileno, is a traditional chickpea-based stew from Madrid, Spain.  It is most popular during winter and it is best enjoyed with red wine.

Recipe method:

  1. Chickpeas should be soaked overnight.
  2. Cut the chicken into pieces, dice the speck, crush the peppercorns, cut the carrots and celery into pieces, thickly slice the chorizo, lastly cutting the potatoes into quarters.
  3. Drain the chickpeas, place them in a stockpot, adding enough cold water to cover them by a few centimetres, bringing to the boil. Skim off any scum.
  4. Add the speck, chicken, beef, ham or bacon bone, garlic, bay leaf and peppercorns. Bring to the boil, continue skimming off any scum that appears, cover and simmer for 1 hour. (The liquid should always cover the ingredients so add water during cooking if needed).
  5. Add the chorizo, potatoes, carrots, celery into the pan and then season it with salt. Cover and cook for another 30 minutes.
  6. When the meat and vegetables are tender, stir in shredded cabbage and cook for a few more minutes until it wilts.
  7. Serve from the pot or, as traditional in Spain, serve the broth as the first course, the vegetables as the second course, and the meat as the third course.


Ingredients and Quantities:
300grams / 10oz chickpeas
300grams / 10oz boneless beef shank
600grams / 21oz chicken legs
150grams / 5oz speck
1 ham bone
3 cloves garlic
1 bay leaf
4 peppercorns
2 large carrots
1 stick of celery
150grams / 5oz potatoes
150grams / 5oz fresh chorizo
1 cup of cabbage
Salt

 
Posted in: Type of meal, Lunch, Main, Events and Markets

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