Cocido madrileño

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Cocido madrileño

vegetables and meat
Course	Main course
Place of origin	Spain
Region or state	Madrid
Serving temperature	Hot
Main ingredients	Chickpeas
Media: Cocido madrileño

Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrid stew") is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. Initially it was a dish for humble people, but it started to climb in society thanks to its inclusion in restaurant menus. The chickpea was introduced under Carthaginian rule, and was later used in medieval Spain.

It is a dish normally eaten in winter, in the cold months of the year.

History

The origins of the dish are uncertain, but most sources agree that probably it was created during the

].

The growth of

From these origins, the recipe allowed few modifications and was soon established as a staple of

, the austerity period, followed by the introduction of more convenient meals, reduced the public popularity of the dish.

Ingredients

The main ingredient of cocido is the

are also added.

The meat used is fundamentally

) is also part of the cocido.

Two bone pieces (ham bone and beef spine bone) are added to enrich the stock.

For some recipes, the final touch is the bola, a

] was created as a substitute of the eggs used in the adafaina.

On the table

Tradition rules that the ingredients of cocido must be served separately. Each serving is known as a vuelco (tipping or emptying out), as at each time the

must be emptied out to separate the ingredients.

The first vuelco is to separate the

added. The second vuelco consists of chickpeas and vegetables. The third vuelco is the meat dish.

Leftovers

Traditionally, dishes made with the leftovers of the cocido include Spanish croquetas (

.

See also

• Cocido lebaniego
• Cocido montañés
• Cozido à portuguesa
• Fabada asturiana
• List of stews
• Spanish cuisine

References