{"id":2265,"date":"2017-11-02T10:18:18","date_gmt":"2017-11-02T09:18:18","guid":{"rendered":"http:\/\/madridfoodtour.com\/?p=2265"},"modified":"2024-03-08T17:59:22","modified_gmt":"2024-03-08T17:59:22","slug":"cocido-madrileno-recipe","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/cocido-madrileno-recipe\/","title":{"rendered":"The Ultimate Traditional Cocido Madrile\u00f1o Recipe"},"content":{"rendered":"

Follow this cocido madrileño<\/em> recipe and you’ll get a taste of Madrid wherever you go. On cold winter days, there’s no better feeling than digging into a deliciously warm and comforting meal. For most Madrid residents, nothing warms the soul quite like a good cocido madrileño<\/em>.

There are many things to do in Madrid in winter<\/a>, but having a cocido,<\/em> and then a siesta,<\/em> is probably one of the best winter plans for any madrileño. <\/em>Spaniards have quite a few hearty dishes<\/a> to choose from, but as the cooler temperatures move into Madrid, none can compete with the city’s most famous stew.<\/p>

The dish originated in Madrid, and grew in popularity during the 19th and 20th centuries. Since the main ingredient—chickpeas—were relatively cheap and easy to acquire, it was often on the menu in taverns and small restaurants. Nowadays, it’s a household staple. There is a reason why it’s the first of our typical foods in Madrid<\/a>.<\/p>

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There are many ways to prepare, and eat, cocido<\/em>, and finding your own is part of the journey.<\/figcaption><\/figure>\r\n

How to eat and enjoy a traditional cocido<\/em><\/h2>\r\nCocido madrileño<\/em> is usually eaten in two or three courses, depending on where you’re eating it. The traditional way has three courses, but many people at home prefer to eat everything together.\r\n

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The first course is a soup, also known as the sopa del cocido<\/em>. Once the chickpeas, meats and vegetables have been cooked, the broth is separated and used to make soup. It’s a kind of noodle soup.<\/p>\r\n

Then, the rest of the ingredients become the main dish, often in two rounds. First, the chickpeas and veggies, and following that, the stewed-to-perfection meat. If you’re wondering why, the tradition comes because originally the cocido would be prepared in a clay stewpot, and it became necessary to serve it in these three perfect servings as diners would enjoy the multiplicity of flavors.<\/p>\r\n<\/div>

Enjoy this traditional Spanish meal at home by following this cocido madrileño<\/em> recipe. If you want to see it live, we strongly suggest you visit some of the best places to eat cocido madrileño<\/em> in Madrid<\/a>, where you’ll see the clay stewpots and the traditional way to enjoy this meal.<\/p>

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Individual servings of cocido<\/em> simmering away at La Bola.<\/figcaption><\/figure>\r\n<\/figure>\r\n<\/div>

Cocido madrileño<\/em> recipe ingredients<\/h2>