Spanish Cooking 1: The Cocido Madrileño

Boy you guys out there on the planet don’t know what you are missing!  Forget the gazpacho and the paella (pronounced, by the way, /pah-eya/) and make some room for this classic stew from the capital which works great for a day like today, when the sky is so gray and the mist so thick I can barely see the Retiro Park just a block away.  In terms of eating on a cold day, it is as close to paradise as you can get.  The ingredients are the following, grab your veins:

  • Chickpeas
  • A hunk of beef
  • Old hen meat
  • Chorizo
  • Thick fresh bacon
  • Lard
  • Black Pudding (I usually add this on the side so as not to dominate the soup)
  • Cabbage
  • Carrots
  • Potatoes

As we speak I have two enormous pots stweing the bones, hen, beef, bacon and lard.  And the chickpeas too.  I soaked them in water last night to soften them.  As the liquid concentrates, I extract it from the pots and put it into a bowl and have added whole spearmint leaves to soak.  That is a traditional touch in the Madrilanian cocido which I just learned about yesterday from the woman at a nearby shop which specializes in these things.

I will use the liquid to make a noodle soup.  That is the traiditional first course. 

The next stage will be to add the chorizos and, in another pot, the vegetables.  I stew them last because otherwise they can get overcooked.  I’ll keep you posted on how it goes! 

2 thoughts on “Spanish Cooking 1: The Cocido Madrileño”

  1. Y bien merecido para un hombre que había hecho medio-maratón ayer por la mañana. Eres un monstruo. El cocido no estuvo mal, hay que decirlo. Aún sobra! ¿Alguien se anima?

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