Tag: Spanish cuisine

Cocido madrileño If you plan to visit the Spanish capital during the winter months, what better than to try one of the most representative dishes of its gastronomy: the “cocido madrileño”. It is one of those powerful dishes that warms you up inside, comforts you and reminds you of that good meal at mum's house. It simply makes you happy! The cocido madrileño is a stew whose main ingredients are chickpeas, various vegetables, meat, bacon and some sausage. It has humble origins and was initially eaten by the lower classes. It reached the upper classes thanks to its presence on restaurant menus. It is a star dish not only in Madrid but also throughout Spain. Each region of Spain has its own particular way of preparing this winter dish, but the Madrid version is one of the most popular cocidos, even internationally. Although it is a single dish, the "Cocido marileño" in Madrid and in some other regions it is served in three parts, as if it were a tasting menu. Once all the ingredients are cooked, they are separated and served on different plates in the following order: the first contains the broth resulting from the cooking of all the ingredients the second one contains the chickpeas, vegetables and potatoes the third contains the meat If you would like to try to do it yourself, this is one of the suggested recipes by Spain Tourism: Recipe for Cocido Madrileño  It has been suggested that this dish may be directly connected to the Jewish culture, both because of the curious tradition of serving the stew in 'tres vuelcos' (three courses) and because of the slow-cooking technique used and, finally, because of the presence of chickpeas. The Sephardim (Jews formerly linked to the Iberian Peninsula) already had their own stew -