We make Spain's heartiest stew | Cocido Madrileño recipe

Cocido madrileño is one of Spain's most EPIC stews. It literally has everything in it. And it's hard to make! So I try and up-level my cooking game by mastering this classic dish. Venga, let’s go! 🥝
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RECIPE 🥘
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Serves about 6 people

*So a few of these ingredients might be hard to get - if you can't find a bone or specific "flavouring" ingredient, don't worry -- just add something similar. Also, feel free to improvise. These are not precise measurements. Add more or less potato, more or less blood sausage etc. as you prefer.

INGREDIENTS
1 x pork belly
1 x cube pork belly (or bacon or fatback)
1 x salted pig spine (just add another ham bone)
2 x fresh chorizo
1 x fresh blood sausage
1 x piece of ham bone
1 x beef knee bone
1 x beef marrow bone
500g of beef shank
1/2 chicken (in large pieces)
3 x carrots
4 x potatoes
1 x savoy cabbage
Half x onion
4 cloves
1 x leak
2 cloves garlic
400g chickpeas
200g x small noodles
1 x jar pickled peppers

STEPS
1. Soak the chickpeas in water overnight

NEXT DAY
1. Add all the meat except the chicken, chorizo, morcilla to cold water and bring to the boil. Boil for 5 minutes. Scoop out the scum.
2. After 5 minutes boiling, tip out the water, clean the pot and fill with fresh water. Add the same meat back in and bring to the boil.
3. Boil for 1 hour with lid on or off (if lid off, if you add water as it reduces, make sure to add hot or boiling water)
4. Drop your chickpeas into a net, and add them to the stew. Leave for another 90 minutes.
5. Peel the carrots and shop into chunks, chop up the leak into chunks, peel the onion, chop it in half and stick the 4 cloves into it
5. After those 90 minutes mentioned in step 4, add the chicken, carrots, leak and onion. You're going to let all that cook for another 30 minutes. The idea is that by the end of the 30 minutes, everything is ready -- the meat, the chickpeas, the veggies. But as you see in the video, keep checking the individual ingredients, and if something is done sooner, take it out so it doesn't turn to mush or melt.
6. While the above is finishing off, peel and chop the potatoes into quarters, chop the cabbage in half and then into julienne strips. Add the potato and cabbage to cold water and bring to the boil.
7. After the above has boiled for about 10 minutes. add the chorizo and morcilla (be sure to prick these with a toothpick so they don't explode)
8. After another 20 minutes, the chorizo, morcilla, cabbage etc. should be done.
9. Take out the chorizo and potatoes and drain them. Fry some garlic in a pan, and drop in the cabbage and potatoes.
10. If all the meat etc in the other pot is done, you can drain it (keep the stock!) and pop it in the oven to keep warm.
11. At the same time as step 9, take out the meat, veggies etc, and boil the fideos about 10 minutes until cooked.
12. Serve the soup (broth) with noodles as first course, then everything else on large platters.


WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!

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