Cocido Madrileno - Spanish Stew

Ingredients:
     1 lb chickpeas (garbanzos)
     1    chicken leg quarter (or hen leg quarter)
     1 lb beef foreshank (or any cut for stew)
     2    potatoes
     2    carrots
     1    leek
   1/2    cabbage (optional )
     1 T  salt
   1/2 t  ground black pepper
12 1/2 c  water (3 liters)
     1    spanish chorizo sausage
     5 oz slab bacon (1 piece - optional)
     1    blood sausage / black pudding (optional)
     1    beef bone marrow
     1    pork bone
     2    dry-cured ham bones
     5 oz anger hair pasta

Instructions:
1. In a large bowl pour over enough cold water to cover chickpeas and set
aside overnight to soak. 
2. Drain and rinse chickpeas or garbanzos once they have soaked for at
least 8-10 hours. 
3. Clean and trim fat of the chicken leg quarte. You can keep the chicken
skin or remove it, in our case we prefer to remove it to avoid excess fat. 

4. Clean and trim fat of the beef foreshank. In this case we use beef
foreshank because is a really good cut for stews and is the original cut
for this typical Spanish dish, but if you don't find beef foreshank you can
use any other nice cut for stews.
5. Peel potatoes and carrots.
6. Peel and wash the leek. Clean cabbage if you want to add it. 
7. Add chickpeas, chicken, beef foreshank, potatoes, carrots, leek and
Spanish chorizo sausage to a large pressure pot. In case you use any of the
optional ingredients such cabbage, slab bacon or blood sausage add them to
the pot at this point. 
8. Add 12.5 cups of water, 1 tablespoon of salt and half teaspoon of ground
black pepper. Optionally you can add 1 tablespoon of extra virgin olive
oil, but is not needed. 
9. Bring the pot to a boil. 
10. Once it started boiling wait for 2-3 minutes and skim off the frothy
foam.
11. Add the beef bone marrow, pork bone and 2 dry-cured ham bones to the
pot and tap the pressure pot. 
12. Cook under maximum pressure for 18-20 minutes. 
13. Set aside and slowly release pressure.
14. Once pressure is fully released open the pressure pot, remove chickpeas
from the pot with the help of a skimmer and place them in a large serving
platter. 
15. Remove the other ingredients from the pot (chicken, beef, potatoes,
carrot, leek, chorizo,…) and place them in a different large serving
platter.
16. Discard bones and reserve the broth. 
17. Slice chorizo and cut into small chunks the chicken and beef. 
18. Place some broth in to a small pot and bring it to a boil to make a
soup. You don't need to add all the broth, there should be enough to make a
soup for 4 people, so you can keep the remaining broth for a different day
in the fridge or even in the freezer.  
19. Add Angel hair pasta and simmer for 3-4 minutes (follow your pasta
instructions).
Serve soup and add chickpeas and the rest of the ingredients to your taste.
Traditionally the soup is the first dish and the chickpeas with the meat is
served as a main course, but many people mix everything! 

Description:
Cocido Madrileno or Cocido Madrileño is one of the most traditional Spanish recipes. Learn how to cook this delicious and full of energy traditional stew recipe from Madrid (Spain) with a simple, fast and reduced in fat recipe. 

Notes:
• If you want to do a less fatty Cocido Madrileno (cocido madrileño) you can cook the Spanish chorizo sausage in a different pot for 8-10 minutes, so the fat will not be added to the broth.  
• The remaining broth can be frozen for weeks or some month.
• In Spain is very common to cook chicken, beef or Spanish Ham croquettes with the leftovers of this delicious stew. Check out our Spanish Chicken Croquettes 
• This typical stew from Madrid, capital of Spain, was originally cooked in clay pots for hours.