Learn how to prepare an authentic COCIDO MADRILEÑO | Spanish Kitchen

Hi guys! I don't know if I've told you before, but I'm from Madrid and today I'm going to teach you how to prepare a typical cocido from my homeland. Cocido Madrileño. In every house it is prepared in a different way, I will show you how it has always been done in mine. I hope you like it! I encourage you to prepare it! it is very easy and delicious!
COCIDO MADRILEÑO
Ingredients (5-6 people):
150-200 gr of chickpeas soaked overnight
3 handfuls of pasta (fideos)
2 carrots
1 potato
Chorizo and blood sausage
white bone
salted backbone
ham bone
bacon fat
chicken or hen leg
morcillo meat
For the balls:
Bread
1 egg
1/2 clove garlic and parsley
(Adapt the quantities of meat and bones to the size of your pot) I’m using a 8L pot.
Cook the salted backbone and the chorizo in a small pot (we want the bone to release the salt and the chorizo to release the fat) 10-15 minutes.
Introduce the washed ingredients in the express pot: white bone, ham bone, bacon fat, chicken leg and the meat. Fill the pot with water, leaving about 4-5 fingers up to the edge. Add the spine bone and the chorizo from the other pot and put it to boil, without the lid.
Meanwhile peel the carrots and the potato y prepare the balls :
Chop half a garlic very fine and chop some parsley. Mix it in a bowl with the egg and add a little salt. Chop the bread into very small pieces and mix well. Knead with your hands and form small balls. Fry them in hot oil until golden brown.
I recommend you to put the chickpeas in a net. Tie well so that it does not open.
Remove well all the foam from the stew. Add the carrots, the chickpeas and the fried balls. Add half a teaspoon of salt and close the pot. When it takes pressure cook over medium heat for 40 minutes.
Open the pot and add the potato and the blood sausage. Let it cook with the pot open for 20 minutes. You can taste the broth in case it needs a little more salt.
Remove all the ingredients to a serving dish (unless the backbone and white bone) and strain the soup, we don't want to find small bones in it. Put the pot with the soup on the fire and cook the pasta for the time indicated on the package.
At home we serve the cocido madrileño in 2 times, first we eat the soup and then the rest of the ingredients. I like to put the bowl in the middle and let everyone serve themselves what they like.
Enjoy!!

[@Islandcandies5963]

Your dog is so loving

[@oliveoilspanishkitchen]

thank you!!!! 🥰 I couldn't love them more hehehe

[@granmajannerz]

I lived in Madrid for almost a year and ate Cocido many times. It was one of my favorites. Have you thought about making Paella the Madrid way? It was the best!

[@oliveoilspanishkitchen]

I love Cocido too😍. What do mean about Paella the Madrid way?🤣 hahaha