Traditional Spanish Dishes
Madrid Stew: the authentic Spanish recipe
A hearty and comforting Madrid stew, with tender chickpeas, meats, vegetables, and noodle soup. It is cooked slowly and served traditionally in three courses to enjoy each part of the stew.
This Spanish spoon recipe combines a flavorful broth with chickpeas, meats, and vegetables. Preparation requires prior soaking and slow cooking to achieve the right texture.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of dried chickpeas
- ✓500 g of beef shank
- ✓300 g of chicken
- ✓150 g of fresh bacon
- ✓2 chorizos
- ✓1 ham bone
- ✓3 medium potatoes
- ✓3 carrots
- ✓1/2 cabbage
- ✓120 g of fine noodles
- ✓Salt
- ✓Approximately 3.5 liters of water
02
Step-by-step method
- 01
Soak the chickpeas
Place the chickpeas in a large container, cover them with plenty of water, and let them soak for 10 to 12 hours. The next day, drain and gently rinse them. For very hard water, mineral water can be used.
- 02
Start cooking
Put the chickpeas in a large pot along with the beef shank, chicken, bacon, and ham bone. Add approximately 3.5 liters of cold water and bring the pot to medium heat.
- 03
Skim the broth
When the water heats up and foam appears on the surface, remove it with a skimmer as many times as necessary.
- 04
Cook over low heat
When the boiling is constant, reduce the heat, partially cover the pot, and cook gently for about an hour and a half.
- 05
Monitor the level
Check that the ingredients remain covered. If too much water evaporates, add a little more, always hot. Maintain a gentle boil and avoid strong bubbling.
- 06
Add vegetables
After the first hour and a half, add the peeled and whole carrots and the peeled and cut potatoes. Taste the broth and add salt with caution.
- 07
Check tenderness
Continue cooking over low heat for another 30 or 40 minutes. The chickpeas should be tender and creamy in the center, and the beef shank should easily come apart with a fork.
- 08
Cook the cabbage
Wash the half cabbage and cut it into large pieces. Cook it in a separate pot with water and a pinch of salt for about 20 minutes, until it is tender but still retains its shape. It can also be cooked in the main pot during the last 20 minutes.
- 09
Add the chorizos
Add the two chorizos during the last 15 minutes of cooking. You can prick them once to get a slightly lighter version, although it is not necessary. Leave them whole until serving.
- 10
Separate the ingredients
When everything is tender, remove the meats, bacon, ham bone, and chorizos. Also, remove the carrots, potatoes, and chickpeas, and reserve each group separately. Remove excess fat with a spoon if desired.
- 11
Cook the noodles
Strain part of the broth and put it in a clean pot. When it comes to a boil again, add the 120 g of fine noodles and cook according to the manufacturer's instructions, usually between 3 and 5 minutes.
- 12
Adjust the soup
Keep in mind that the noodles will continue to absorb broth after turning off the heat. For a lighter soup, use a bit more broth; for a more intense soup, use a smaller amount.
- 13
Serve the first course
Present the hot noodle soup first.
- 14
Serve the vegetables
Bring to the table a dish with the chickpeas, potatoes, carrots, and cabbage.
- 15
Present the meats
Place the beef shank, chicken, bacon, and sliced chorizo in another dish. Let the stew rest for a few minutes before serving the meats so they retain their juices better.
- 16
Store leftovers
Keep the broth separate from the solids and refrigerate it. The next day, you can remove the solidified fat and use the broth for another soup. Gently reheat the chickpeas, vegetables, and meats.
- Soak the chickpeas for 10 to 12 hours.
- Cook the stew over low heat and avoid strong bubbling.
- Add the chorizo during the last 15 minutes to control the fat in the broth.
- Cooking the cabbage separately helps keep the broth cleaner.
- Serve the stew in three courses: soup, chickpeas with vegetables, and meats.