Cocido Madrileño

Pot

• dried chickpeas400 g
• beef shin600 g
• chicken thighs4
• pork belly300 g
• chorizo2
• morcilla1
• beef bones (optional)2
• water4 l

Vegetables and noodles

• potatoes4
• carrots3
• savoy cabbage½ head
• garlic cloves3
• olive oil3 tbsp
• vermicelli150 g
• salt

The pot

1. 01

   The night before, soak the dried chickpeas in plenty of warm water with a teaspoon of salt for at least 12 hours.

2. 02

   Put the beef, the pork belly and the beef bones, if using, in a very large pot with the water and a good pinch of salt, and bring slowly to the boil. Skim thoroughly — the broth becomes the first course and has to be clear.

3. 03

   Add the soaked chickpeas tied in a net bag, which lets you lift them out whole later.

4. 04

   Simmer very gently for 2 hours.

5. 05

   Add the bone-in chicken thighs and simmer for 40 minutes more, then the peeled potatoes and the carrots for the last 30, by which time the chicken is cooked through with no pink at the bone.

6. 06

   Cut the savoy cabbage into wedges. Cook the cooking chorizo, the morcilla and the cabbage wedges separately in a second pan with some of the broth — cooked in the main pot they would stain it red.

7. 07

   Fry the sliced garlic in the olive oil and toss the drained cabbage through it.

Serving in three vuelcos

8. 08

   Strain off enough broth for everyone, bring it to the boil and cook the vermicelli in it for 3 minutes. That noodle soup is the first course.

9. 09

   Then bring out the chickpeas, potatoes, carrots and garlic cabbage together.

10. 10

    Finally the meats, sliced on a board, with the chorizo and morcilla.