Cocido Madrileño

The story

Cocido madrileño, a stew of chickpeas, meat, and vegetables, is a classic Madrid dish that at the holiday table is served in several separate courses from the same pot—first the clear broth (the sopa), then the chickpeas and vegetables, and finally the assorted meats (beef, chicken, sausages) that have simmered together for hours. This way of serving one dish in three distinct “acts” is a unique feature of cocido, one that sets it apart from most other stews and turns the meal into a longer, more festive ritual, well suited to the long family gatherings typical of the holidays. The dish has its roots in older Madrid traditions and is considered one of the best-known symbols of the cooking of the city itself, not just the region. Cooking a cocido takes hours, and many families make it in large quantities for several meals during the holiday week. For Spanish families in the diaspora, cocido madrileño demands time and patience, but it is exactly that long preparation that makes it so fitting for days when the family has time to be together.