Cocido madrileno (madrid stew)

4 servings

Ingredients

Quantity Ingredient
½ pounds Chick-peas
Salt
1 Chicken
½ pounds Bacon, in 1 piece
Stock
2 Onions
2 Leeks
2 Carrots
2 Tomatoes; quartered
1¼ pounds Small potatoes
1 Chorizo sausage; sliced
½ pounds Minced beef
1 Egg yolk
Salt
Black pepper; freshly
_ground
2 tablespoons Breadcrumbs
1 tablespoon Parsley; chopped
Oil
55929 7. Typed by Heiko Ebeling.

Directions

MEATBALLS

Soak the chick-peas overnight.

Put the chick-peas in a saucepan. Cover generously with water and bring to the boil. Add salt to taste, partly cover, reduce the heat and simmer for 2½ hours.

Meanwhile, make the meatballs. In a bowl, combine the minced beef, egg yolk, breadcrumbs, parsley and salt and pepper to taste. Mix the ingredients well together and shape into small balls. Heat some oil in a frying pan, add the meatballs and fry until they are brown all over. Drain and set aside.

Put the chicken and the bacon in a large pan. Cover with stock and bring to the boil. Reduce the heat, cover the pan and simmer for 30 minutes. Add the onions, leeks, carrots and tomatoes and continue cooking for 20 minutes. Add the potatoes and cook for another 20 minutes. Add the chick-peas, chorizo and the meatballs and cook for a final 10 minutes.

Lift out the chicken and the bacon. Strain the remaining contents of the pan. The strained stock is served as soup. Slice the bacon, cut the chicken into pieces and arrange in the centre of a large serving dish with the meatballs and sliced chorizo. Surround the meat with the chick-peas.

Arrange the vegetables around the chick-peas and serve.

"Cocidos are traditional Spanish stews which combine a mixture of dried and fresh vegetables or a selection of different meats. This cocido from Madrid is a mixture of "garbanzos" (chick-peas) and beef, chicken, bacon and sausage."

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 Submitted By HEIKO EBELING On 05-28-95

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