Traditional Spanish Comfort Food at Home: Cocido Madrileño Recipe

This blog post was originally posted on February 19, 2015 and was updated on November 2, 2017

On cold winter days, there’s no better feeling than digging into a deliciously warm and comforting meal.

And for most Madrid residents nothing warms the soul quite like a good cocido madrileño.

Spaniards have quite a few hearty dishes to choose from, but as the cooler temperatures move into Madrid none can compete with the city’s most famous stew.

The dish originated in Madrid, and grew in popularity during the 19th and 20th centuries. Since the main ingredient—chickpeas—were relatively cheap and easy to acquire, it was often on the menu in taverns and small restaurants. Nowadays, it’s a household staple.

Our tried-and-true cocido madrileño recipe is perfect for warming up on chilly winter days!
We feel nice and cozy just looking at these warm little pots of cocido madrileño!

Cocido madrileño is usually eaten in two or three courses. Once the chickpeas, meats and vegetables have been cooked, the broth is separated and is used to make soup. This steaming broth is served as the first course. Then, the rest of the flavorful ingredients become the main dish, often in two rounds. First come the chickpeas and veggies, and following that, the stewed-to-perfection meat.

Enjoy this traditional Spanish meal at home by following this cocido madrileño recipe.

You can learn even more about cocido madrileño and go behind the scenes into the kitchen of one of Madrid’s most famous cocido restaurants on our Ultimate Spanish Cuisine Tour! You’ll learn all about Madrid’s most undeniably traditional foods and taste them on this daytime exploration of traditional Madrid cuisine!

Winter is coming! Warm up with this hearty and delicious cocido madrileño recipe for a taste of Spain's capital wherever you are in the world.

Cocido Madrileño Recipe


  • 2 cups chickpeas
  • 9 oz. veal, cut into 2 inch chunks
  • 5 oz. chunk of Serrano ham
  • 1 5” ham bone
  • 1 3” chunk of veal bone marrow
  • 5 oz. 2-inch thick bacon chunks
  • 1 large 10 inch chorizo cut into 4 inch pieces
  • 2 cloves of garlic
  • 1 onion
  • 2 large carrots
  • 2 potatoes
  • 1 cup pasta noodles
  • Water, enough to cover the ingredients and two inches over
  • Olive oil
  • Salt
  • Morcilla (blood sausage) [can be omitted]


  1. Allow garbanzo beans to sit in water overnight. drain excess water and set aside.
  2. Peel the garlic, onion, carrots and potatoes and set aside.
  3. Cook veal, bones, chorizo and ham in a large pot in just enough water to cover. Add salt to taste.
  4. When the water begins to boil, remove the excess foam.
  5. After an hour, add the chickpeas, garlic, onion and carrots, whole.
  6. Cover pot and simmer for an hour and a half.
  7. Drain the stock and reserve the rest of the ingredients on a platter.
  8. Put the stock back into the same pot and use it to cook the noodles.
  9. In a different pot, boil the peeled potatoes. Drain and place along with the rest of the ingredients you reserved.
  10. Cut the cooked vegetables into big chunks and add to the meat platter.

This recipe serves 6.

We hope this cocido madrileño recipe warms you up during the chilly winter months! Meanwhile, if you’re in Madrid, try our all-time favorite on our Ultimate Spanish Cuisine Tour, where this famous dish is just one of the many spectacular Madrid flavors you’ll try! 

12 Comment

  1. March 16, 2016 at 10:45 am

    […] do as the Madrileños do, and that means ditching cast-iron pans of paella for ceramic bowls of cocido Madrileño. Paella (which is actually from Valencia, a city about 200 miles east of Madrid) may have the […]

  2. March 18, 2016 at 7:48 pm

    […] Cocido madrieleño, via Devour Madrid Food Tours […]

  3. November 14, 2016 at 7:57 pm

    […] round, it is a hearty dish prepared with meat and vegetables. There are a thousand different ways to make cocido, and no two locals can agree on the best. Are you (and your stomach) up to the challenge of finding […]

  4. Susan says
    December 29, 2016 at 3:04 pm

    Is it possible to freeze a Spanish corcido to use another day?.

    1. Ashley Duncan says
      February 12, 2017 at 5:08 pm

      Hi Susan! Yes, you absolutely can freeze cocido and eat it later.

      1. Jennifer 132 says
        October 24, 2017 at 11:37 pm

        However, potatoes don’t do real well in the freezer… I would freeze some of the broth separately and cook the potatoes fresh when I I serve the frozen meal.

  5. January 20, 2017 at 3:06 pm

    […] saved the best for last: cocido Madrileño. Conceived in the Spanish capital, this hearty stew is made with garbanzo beans, potatoes, chorizo, beef shank and, usually fresh but sometimes cured, […]

  6. March 17, 2017 at 2:11 pm

    […] of this simmering pork stew begins to waft through the streets of Madrid. Madrid’s take on the traditional Spanish stew usually consists of a flavorful broth full of vegetables, chickpeas, chorizo sausage and pork. The […]

  7. May 10, 2017 at 10:30 am

    […] dish is known as Cocido Madrileño.  Madrid’s take on the traditional Spanish stew usually consists of a flavorful broth full of vegetables, chickpeas, chorizo sausage, and pork. […]

  8. May 22, 2017 at 2:07 am

    […] dish is known as Cocido Madrileño.  Madrid’s take on the traditional Spanish stew usually consists of a flavorful broth full of vegetables, chickpeas, chorizo sausage, and pork. […]

  9. July 17, 2017 at 4:50 pm

    […] Cocido madrileño is Madrid’s hearty meat, vegetable and bean stew. Enjoying a cocido is usually a three-course, several hour affair. Young eaters will love the soup made from the cocido broth and fine noodles. It’s an abridged version of the full experience that many restaurants offer at lunch time. […]

  10. Karen O. says
    January 2, 2018 at 1:31 am

    This fascinates me as it looks like you can get different meals out of the same pot.


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