Cocido Madrileño

Step by stepInstructions

1. Drain the soaked chickpeas and place in a large pot with the beef shank, chicken, bacon, ham hock, and 10 cups cold water.
2. Bring slowly to a boil, skimming foam, then add the chorizo, onion, and a pinch of salt. Cover and simmer gently for 1 1/2 hours.
3. Add the carrots, leek, and potatoes and simmer 30 minutes more.
4. Add the morcilla and cabbage and simmer 30 minutes, until the chickpeas are creamy and the meats are tender.
5. Remove the meats and vegetables to a platter and strain the broth. Boil the noodles in 4 cups of the broth until tender.
6. Serve in three courses: noodle soup first, then chickpeas and vegetables with a drizzle of olive oil, then the sliced meats with coarse salt and crusty bread.