Most Delicious Spanish Foods: How To Make Traditional Cocido Madrileño (Recipe Guide)

If you want to experience Spain like a true local, forget just tapas and paella—Cocido Madrileño is the soul-warming dish that tells a deeper culinary story. Born in the heart of Madrid, this slow-cooked stew is rich with chickpeas, meats, and vegetables, served in a specific order and steeped in tradition. It’s not just a meal; it’s a ritual that defines family gatherings, long lunches, and cold winter afternoons.

This iconic comfort food reflects the resourceful, hearty spirit of Spanish home cooking. Originally a peasant dish, Cocido evolved into a multi-course experience that varies slightly depending on the region, but always emphasizes depth of flavor and communal eating. If you’re visiting Madrid, you’ll see it on menus at traditional casas de comidas or local taverns—but recreating it at home is more than possible, and deeply rewarding.

In this recipe guide, you’ll learn how to make Cocido Madrileño the authentic way: simmered low and slow, layered with tradition, and served just like they do in the Spanish capital. We’ll also cover the ideal time to enjoy it and how to serve it the way locals do—with simple but thoughtful pairings.

Here’s a detailed recipe guide to making Cocido Madrileño, along with tips and calorie information.

Read here best Spanish food and best breakfast in Spain

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Best Time to Eat Cocido Madrileño

Cocido Madrileño is traditionally a midday meal—most commonly eaten as lunch (comida), the largest and most important meal of the day in Spain. Locals typically enjoy it during colder months, especially from November through March, though you can find it year-round in many restaurants. Because it’s a heavy, multi-course dish, it’s rarely—if ever—served for dinner.

Best Pairings for Cocido Madrileño

To enjoy Cocido like a true madrileño, start with a light red wine like Garnacha or Tempranillo—they balance the richness of the meats without overpowering the palate. A crusty loaf of Spanish bread is essential for soaking up the broth, and a simple ensalada mixta (mixed salad with olive oil and vinegar) makes a refreshing contrast to the stew’s depth. Finish the meal with a light flan or fresh fruit and a small glass of orujo (Spanish herbal liqueur) for a traditional touch.

How to Make Traditional Cocido Madrileño

Traditional Cocido Madrileño Recipe Ingredients

For the Stew:

1 pound (500g) dried chickpeas (garbanzo beans), soaked overnight
1 pound (500g) beef shank or bone with marrow
1 pound (500g) pork belly or pork ribs
1 pound (500g) chicken thighs or a whole chicken, cut into pieces
1 chorizo sausage, sliced
1 morcilla (blood sausage), sliced
1 ham bone
1 large onion, peeled
2 cloves garlic, peeled
2 carrots, peeled and cut into large pieces
2 potatoes, peeled and cut into large pieces
1 leek, cleaned and cut into large pieces
1 cabbage, quartered
Salt to taste
For the Soup:

2 cups (500ml) soup pasta (small noodles)

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Step By Step How to Make Traditional Cocido Madrileño

Prepare the Chickpeas

Drain the chickpeas that have been soaking overnight and rinse them under cold water.

Cook the Meats

In a large pot, place the beef shank, pork belly or ribs, and ham bone. Cover with water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and simmer for about 1 hour. Add the chicken pieces, chorizo, and morcilla to the pot. Continue to simmer for another hour.

Add Vegetables and Chickpeas

Add the soaked chickpeas, whole onion, garlic, carrots, and leek to the pot. Continue to simmer for another hour or until the chickpeas and meats are tender. About 30 minutes before serving, add the potatoes and cabbage quarters to the pot. Season with salt to taste.

Prepare the Soup

Once the chickpeas and meats are tender, carefully remove them along with the vegetables from the pot and set aside, keeping them warm. Strain the broth through a fine-mesh sieve into a separate pot. Bring the broth to a boil. Add the soup pasta to the boiling broth and cook according to the package instructions, usually about 8-10 minutes.

Serve

Traditionally, Cocido Madrileño is served in three courses. First, serve the broth with the cooked pasta as a soup.
Next, serve the chickpeas and vegetables. Finally, serve the meats and sausages. You can also serve it all together if preferred.

Tips To Make Traditional Cocido Madrileño

Ensure the chickpeas are soaked overnight to reduce cooking time and achieve the best texture. Regularly skim off the foam that forms during the initial boiling of the meats to keep the broth clear.

Serve Cocido Madrileño with a side of crusty bread and a glass of red wine for a complete meal. Cocido Madrileño often tastes even better the next day as the flavors meld. Store leftovers in the refrigerator and reheat gently.

How Many Calories Have Cocido Madrileño

Chickpeas: 180 calories
Beef Shank: 200 calories
Pork Belly: 300 calories
Chicken: 250 calories
Chorizo: 200 calories
Morcilla: 200 calories
Vegetables: 100 calories
Soup Pasta: 150 calories

Total Estimated Calories per Serving: Approximately 1580 calories