Cocido Madrileño

Ingredients

• 500g chickpeas
• 250g beef shank
• 250g pork shoulder
• 250g chorizo sausage
• 250g morcilla (blood sausage)
• 2 carrots, chopped
• 1 onion, quartered
• 1 head of cabbage, cut into quarters
• 2 bay leaves
• 1 teaspoon paprika
• Salt to taste
• Pepper to taste
• Water

Steps

1. Soak the chickpeas in water overnight.
2. In a large pot, add the soaked chickpeas, beef shank, and pork shoulder.
3. Cover with water and bring to a boil. Skim off any foam that forms on the surface.
4. Add the onion, bay leaves, and salt. Reduce heat and simmer for about 1 hour.
5. Add in the carrots, chorizo, and morcilla. Continue to simmer for another 30 minutes.
6. Add the cabbage and paprika, simmering for an additional 20 minutes or until all ingredients are tender.
7. Remove from heat and let it rest for a few minutes before serving.
8. Serve the stew and enjoy the chickpeas and broth first, followed by the meats and vegetables.