Traditional Cocido, the most famous dish in Madrid

Cocido Madrileño is one of the most emblematic and traditional recipes of Spanish gastronomy. It combines chickpeas, vegetables, and different types of meat and bones, simmered to achieve a tender texture and a unique flavour. It is a very complete and heavy meal, perfect for cold winter days, and it is usually prepared at home on Sundays to share with the whole family. 

Cocido Soup

The soup

It is also a dish that can be adapted to the tastes of each diner, as ingredients can be added or subtracted according to personal preference. For me, the one my mother does is the best, and I will show it to you in this article.

Where does the "Cocido Madrileño" recipe come from?

If you think about it, as soon as fire and clay were discovered, the first recipes consisted of putting water and food together in a clay pot and putting it on the fire until the ingredients were soft and edible. It was quite a revolution in prehistoric cooking.

Clay pot on fire

But there are three more recent versions of the origins of the stew. According to some gastronomic historians, the origin of Cocido or its predecessor is to be found in a Jewish dish: "Adafina". Others believe its origin is Arabic, as the word Adafina seems to imply: 'hidden, buried, concealed food'. Some historians consider the "olla podrida" the ancestor of the "Cocido". The Phoenicians possibly introduced this ancient Castilian dish.

And now it is cooking time. I hope you will enjoy my version of Cocido Madrileño.

Cocido Madrileño Recipe

Cocido ingredients

  • Preparation time 10 min
  • Cooking time 120 min
  • Total time 120 min

Ingredients 4 serves

  1. 200 g / 0,4 lb / 7 oz Chickpeas
  2. 300 g / 0,6 lb / 10 oz Morcillo (Beef)
  3. 100 g / 0,2 lb / 3,5 oz Serrano Ham
  4. 100 g / 0,2 lb / 3,5 oz Bacon
  5. 100 g / 0,2 lb Pork jowl
  6. 200 g / 0,4 lb / 7 oz Beef backbone
  7. 2 Fresh chorizos
  8. 1 Black pudding

Cocido meats

  1. 150 g / 0,3 lb / 5 oz Noodles (Fideo Cabello de Angel)
  2. 150 g / 0,3 lb Hen or chicken leg
  3. 2 Potatoes
  4. 1/2 cabbage
  5. 2 Carrots
  6. One onion
  7. 2 or 3 cloves
  8. Water
  9. Salt to taste


chickpeas and vegs

Chickpeas and vegetables
  1. Put all the meat and bones except the chorizo and black pudding sausages in a large Pot. Then, cover them with water and put them over heat until it starts to boil. A foam will appear on the surface, which you have to remove. Cook it for about half an hour.
  2. De-foam again and add the carrots and onion with the cloves to the pot. Add the chickpeas and simmer for about an hour.
  3. Now it's time to add the cabbage and potatoes. Another twenty minutes of cooking will be enough for the potatoes and cabbage.
  4. Taste the chickpeas; if they are tender, you will have everything ready simultaneously. Bear in mind that your chickpeas or some of the meat, for example, may need longer cooking, in which case, you can remove the ready ingredients from the pot and continue cooking until everything is at its point.
  5. Make sure that there is always enough water during the cooking process. While you finish this process, you can cook the chorizo and black pudding in a separate pot for about 20 minutes, although there are versions of this recipe that also cook it in the same pot with the rest of the ingredients.

Vacuno and pork meat

Beef and pork
  1. Now it is time to serve the meat on one side and the vegetables on the other and start making the noodles soup. Bring the broth to a boil with all the ingredients removed. You can leave some chickpeas and small pieces in the broth. Add the noodles and boil them for 5 minutes. Add salt, and you will have all the parts of this amazing meal.

Video link cocido

Click and watch the video recipe

The peculiar way of serving the stew is called "en tres vuelcos" in three times. That refers to how food was distributed among the families in the old houses. The soup and vegetables for the grandparents, children and women and the meat for the man of the house who used to do the most physical work and therefore required the most energy. Nowadays, we will all start by eating noodle soup. And then a plate with chickpeas and vegetables and another with chopped meats.

If you liked this recipe, you would also like Cocido de garbanzos con hinojo and the article on Tips for cooking dried chickpeas. And if you are planning to go to Madrid, I have found some interesting sites that will help you to find the best bars and restaurants where you can eat a good Cocido in Madrid.





Have a tasty day

1 Ratings | Rating: 5.0 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Marinated olives

How to Make Marinated Olives: A Simple Recipe with Big Flavor

This week I want to show you how to make an attractive and tasty appetiser from simple olives. I have prepared two recipes for marinated olives, one for black and one for green olives, using typical Spanish ingredients such as garlic, bay leaf, paprika, orange or oregano. 

Read more

Traditional Cocido, the most famous dish in Madrid

Cocido Madrileño is one of the most emblematic and traditional recipes of Spanish gastronomy. It combines chickpeas, vegetables, and different types of meat and bones, simmered to achieve a tender texture and a unique flavour.

Read more

Tips for cooking dried chickpeas

This week I bring you one of the star ingredients of Spanish cuisine and the Mediterranean diet; chickpeas, garbanzo beans or "garbanzo". I will show you some tips to cook them and make them tender and delicious. You'll also discover their nutritional value and the incredible benefits they provide for our health.

Read more
Andalusian Soup

Andalusian "Sopa Perota" Recipe: Traditional soup with fresh ingredients and authentic flavors

This week, I want to share a special vegan soup you've likely never heard of or tasted. This recipe is quick, easy, and inexpensive; you only need a selection of garden vegetables and hard bread from the day before as the original recipe.

Read more

The legend of the world's most dangerous hiking trail, El Caminito del Rey

After a busy Christmas with a lot of work in the kitchen, we start the year by taking some fresh air in this beautiful and impressive part of the Spanish geography. I have visited the Gaitanes gorge to show you one of the most incredible trails in Spain, called the Caminito del Rey.

Read more
Tapa dish of thistle with almonds

Thistle with Almonds, a Christmas meal you may not know about

Christmas is approaching, and many people are considering what food to prepare for these special days to surprise and make their guests happy. And sometimes we are grateful for some ideas to cook a different healthy dish.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!