Welcome to Richard Stephen's Cocido Madrileño recipe.

Cocido Madrileño (easy method)

    The night before you make the cocido, put the garbanzos to soak in cold water to cover.

    The next day use a large pot with a a tight fitting cover. Put in 3 liters of cold water, the stewing meat, the bones (wash them first), the bacon or fat back, and the piece of serrano ham. Put over a medium flame. When it starts to boil, remove the disgusting foam that forms on the surface of the water and then add the garbanzos in a special net bag that you can buy in the shops, the breast of hen, the carrots, the cabbage, the onion with the 3 cloves stuck in it, and the turnips. (All the vegetables peeled, of course.) Leave to cook over a low fire for an hour and a half.

    After this time, add the potatoes (peeled), the chorizo and the morcilla. Continue to cook for another 30 minutes.

How to serve:

The meats, the vegetables and the garbanzos are served on a separate platter.

The liquid is strained to remove impurities and then used to prepare a soup with angelhair pasta (about a small handful per person) that is served as a starter.

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