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Spicy Cocido Madrileño

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Ingredients

  • 1 lb chickpeas, soaked overnight
  • 1 lb beef shank
  • 1 lb pork belly
  • 1 chorizo sausage
  • 1 morcilla sausage
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 1/2 tsp hot paprika
  • Salt to taste
  • 6 cups of water

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Spicy Cocido Madrileño

Created by: Howcan Team

Ingredients

  • 1 lb chickpeas, soaked overnight
  • 1 lb beef shank
  • 1 lb pork belly
  • 1 chorizo sausage
  • 1 morcilla sausage
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 1/2 tsp hot paprika
  • Salt to taste
  • 6 cups of water

Instructions

  • In a large pot, combine the soaked chickpeas, beef shank, pork belly, chorizo, morcilla, potatoes, carrots, onion, garlic, and bay leaves.
  • Add the sweet paprika, hot paprika, and salt to taste.
  • Pour in the water and bring to a boil over high heat.
  • Once boiling, reduce the heat to low and let the cocido simmer for 2.5 to 3 hours, or until the meat is tender and the chickpeas are cooked through.
  • Remove the meat and sausages from the pot and slice them.
  • Serve the cocido in bowls, with the chickpeas and vegetables, and top with the sliced meat and sausages.
  • Enjoy your spicy cocido madrileño!
Main Course
Spanish

Cocido Madrileño, a traditional Spanish stew, has a rich history dating back to the Middle Ages. Originating in the region of Madrid, this hearty dish was a favorite among peasants and nobility alike. The dish consists of a flavorful broth, chickpeas, vegetables, and various meats, simmered to perfection. The addition of paprika gives it a spicy kick, adding a modern twist to this classic recipe. Renowned chefs in Madrid, such as David Muñoz of DiverXO, have put their own spin on this iconic dish, incorporating paprika to elevate its flavors. For the best Cocido Madrileño with a spicy paprika twist, head to the bustling streets of Madrid, where local restaurants serve up this beloved dish with pride. Don't forget to savor the tender meats and perfectly spiced broth, as they are the stars of this delectable stew.

210 min

|

6

|

400 calories

Instructions

  • In a large pot, combine the soaked chickpeas, beef shank, pork belly, chorizo, morcilla, potatoes, carrots, onion, garlic, and bay leaves.
  • Add the sweet paprika, hot paprika, and salt to taste.
  • Pour in the water and bring to a boil over high heat.
  • Once boiling, reduce the heat to low and let the cocido simmer for 2.5 to 3 hours, or until the meat is tender and the chickpeas are cooked through.
  • Remove the meat and sausages from the pot and slice them.
  • Serve the cocido in bowls, with the chickpeas and vegetables, and top with the sliced meat and sausages.
  • Enjoy your spicy cocido madrileño!
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