Cocido Madrileño

Ingredients

• Chickpeas (1 cup, soaked overnight)
• Beef shank (1 lb, cut into pieces)
• Chicken thighs (1 lb, bone-in, skin-on)
• Pork belly (1 lb, cut into chunks)
• Chorizo sausage (1-2 links, sliced)
• Potatoes (2, peeled and diced)
• Carrots (2, peeled and sliced)
• Cabbage (1/2 head, chopped)
• Onion (1, quartered)
• Garlic (4 cloves, minced)
• Bay leaf (1)
• Smoked paprika (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Water (10 cups)

Instructions

1. In a large pot, combine the soaked chickpeas, beef shank, chicken thighs, pork belly, and chorizo sausage.
2. Cover the ingredients with water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
3. Once boiling, reduce the heat to low, cover, and let simmer for 1 hour.
4. After an hour, add the diced potatoes, sliced carrots, chopped cabbage, quartered onion, minced garlic, bay leaf, smoked paprika, salt, and pepper to the pot.
5. Continue to simmer for an additional 1-2 hours, or until the meats are tender and the flavors have melded beautifully.
6. Once cooked, carefully remove the meats from the pot and slice them into serving portions.
7. Serve the Cocido Madrileño in bowls, ensuring each bowl has a generous portion of meats, vegetables, and flavorful broth.
8. Enjoy this comforting and hearty stew, perfect for sharing with family and friends!