Dish

Cocido madrileño

Cocido madrileño is made with a variety of meats, including beef, pork, and chicken, as well as vegetables like potatoes, carrots, and chickpeas. The dish is typically served in two courses, with the broth and vegetables served first, followed by the meats. The broth is rich and flavorful, and the meats are tender and juicy. Cocido madrileño is a popular dish in Spain, and is often served at family gatherings and special occasions.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Cocido madrileño has been a staple of Spanish cuisine for centuries. It is believed to have originated in Madrid in the 16th century, and has since become a popular dish throughout Spain. The dish was traditionally cooked in a clay pot over an open fire, but is now more commonly cooked on a stove.

Dietary considerations

Cocido madrileño is a high-calorie dish that is not suitable for those on a low-calorie or low-fat diet. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of Cocido madrileño, with different regions of Spain having their own unique take on the dish. Some variations include the addition of chorizo or morcilla (blood sausage), while others use different types of vegetables or meats.

Presentation and garnishing

Cocido madrileño is typically served in a large clay pot, with the meats and vegetables arranged on top of the broth. The dish is often garnished with fresh herbs like parsley or cilantro.

Tips & Tricks

To make the broth even more flavorful, try adding a ham bone or a piece of bacon to the pot while it is cooking.

Side-dishes

Cocido madrileño is typically served with crusty bread and a side of Spanish rice. Some people also like to serve it with a side of pickled vegetables or olives.