Katherine Sanchez
@katherinesparksanchez
Madrilenian Cocido
Cocido Madrileno is a traditional Spanish stew that combines a variety of meats, chickpeas, and vegetables, creating a hearty and flavorful dish. This recipe features beef, chicken, pork, and chorizo, simmered to perfection with chickpeas and served with tender cabbage and orzo pasta.
Details
- Cuisine:spanish
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:14
- Views:5
Recipe Information
- Prep time20 min.
- Cook time55 min.
- Total time75 min.
- Servings4
Ingredients
- 2 1/2 cups
- 3/4 pound
- 3/4 pound
- 3/4 pound
- 2 (4 ounce) links
- 1
- 1
- to taste
- 6 cups, or as needed
- 1/2 medium head, thinly sliced
- 4 tablespoons, or as needed
- 2 cloves, minced
- 2 cloves, chopped
- 1/2 cup, or other small pasta
Cooking Instructions
Follow our step-by-step guide on how to make Madrilenian Cocido.
Step 1
To start your delicious dish, soak the chickpeas in a bowl of cold water for at least 8 hours or overnight.
Step 2
Once they’re nice and plump, drain them and set them aside.
Step 3
Next, grab your pressure cooker and combine the beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone.
Step 4
Pour in enough cold water to cover the meats, then bring it to a gentle simmer over medium heat.
Step 5
As it heats up, keep an eye on the surface and skim off any foam that forms.
Step 6
Now it’s time to add those soaked chickpeas and sprinkle in some salt for flavor.
Step 7
Secure the lid on your pressure cooker and place the pressure regulator over the vent.
Step 8
Heat it until you see a steady stream of steam escaping and the regulator starts to whistle, which should take about 5 minutes.
Step 9
Once you hear that whistle, adjust the heat to maintain a gentle rocking motion and let it cook for 30 minutes.
Step 10
While the meats are cooking, bring a pot of salted water to a boil.
Step 11
Toss in the sliced cabbage and let it simmer for about 5 minutes until it’s tender.
Step 12
Drain the cabbage and set it aside.
Step 13
In a skillet, warm some olive oil over medium-low heat.
Step 14
Add the minced garlic and sauté it until it’s fragrant, which should take about a minute.
Step 15
Stir in the cooked cabbage, season it with a pinch of salt, and sauté everything together until the cabbage is tender, about 5 to 10 minutes.
Step 16
Once the meat has finished cooking, allow the pressure to release naturally according to your pressure cooker’s instructions, which usually takes about 5 to 10 minutes.
Step 17
Carefully unlock the lid and strain the meat stock into a saucepan.
Step 18
Bring that flavorful stock to a boil and add the orzo pasta.
Step 19
Cook it, stirring occasionally, until the pasta is tender yet still has a nice bite, which should take around 11 minutes.
Step 20
Now it’s time to serve! Arrange the beautifully cooked meats on a platter, surround them with the chickpeas, and don’t forget to add the sautéed cabbage on the side.
Step 21
Enjoy this hearty meal that’s sure to warm your heart and satisfy your taste buds!.