Madrid · Spain
Cocido Madrileño
Cocido madrileño is Madrid's emblematic chickpea-and-meat stew, descended from the medieval 'olla podrida' and widely linked to the Sephardic Sabbath dish adafina. It is traditionally served in three courses ('tres vuelcos'): first the broth as a noodle soup, then the chickpeas and vegetables, then the assorted meats.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Where it comes from
Cocido madrileño is Madrid's emblematic chickpea-and-meat stew, descended from the medieval 'olla podrida' and widely linked to the Sephardic Sabbath dish adafina. It is traditionally served in three courses ('tres vuelcos'): first the broth as a noodle soup, then the chickpeas and vegetables, then the assorted meats. A hearty winter meal, it became the everyday dinner of Madrid's working class and taverns through the 18th and 19th centuries.
Where to eat Cocido Madrileño
0 restaurants worldwide serve it.
The variants
Cocido maragato
León version eaten in reverse order, meats first and soup last
Cocido montañés
Cantabrian version built on white beans and collard greens rather than chickpeas
Cocido gallego
Galician take with grelos, lacón and cachelo potatoes
Con pelota
A large seasoned meatball ('pelota' or 'relleno') added to the pot
Cook it yourself
- Cocido Madrileño
Madrid's great chickpea-and-meat stew is a whole meal in one pot, served in three courses from the same broth: first a noodle soup, then the chickpeas and vegetables, then the meats. It is unhurried, generous winter cooking at its most iconic.