We make Spain's heartiest stew | Cocido Madrileño recipe

Cocido madrileño is one of Spain's most EPIC stews. It literally has everything in it. And it's hard to make! So I try and up-level my cooking game by mastering this classic dish. Venga, let’s go! 🥝
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RECIPE 🥘
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Serves about 6 people
*So a few of these ingredients might be hard to get - if you can't find a bone or specific "flavouring" ingredient, don't worry -- just add something similar. Also, feel free to improvise. These are not precise measurements. Add more or less potato, more or less blood sausage etc. as you prefer.
INGREDIENTS
1 x pork belly
1 x cube pork belly (or bacon or fatback)
1 x salted pig spine (just add another ham bone)
2 x fresh chorizo
1 x fresh blood sausage
1 x piece of ham bone
1 x beef knee bone
1 x beef marrow bone
500g of beef shank
1/2 chicken (in large pieces)
3 x carrots
4 x potatoes
1 x savoy cabbage
Half x onion
4 cloves
1 x leak
2 cloves garlic
400g chickpeas
200g x small noodles
1 x jar pickled peppers
STEPS
1. Soak the chickpeas in water overnight
NEXT DAY
1. Add all the meat except the chicken, chorizo, morcilla to cold water and bring to the boil. Boil for 5 minutes. Scoop out the scum.
2. After 5 minutes boiling, tip out the water, clean the pot and fill with fresh water. Add the same meat back in and bring to the boil.
3. Boil for 1 hour with lid on or off (if lid off, if you add water as it reduces, make sure to add hot or boiling water)
4. Drop your chickpeas into a net, and add them to the stew. Leave for another 90 minutes.
5. Peel the carrots and shop into chunks, chop up the leak into chunks, peel the onion, chop it in half and stick the 4 cloves into it
5. After those 90 minutes mentioned in step 4, add the chicken, carrots, leak and onion. You're going to let all that cook for another 30 minutes. The idea is that by the end of the 30 minutes, everything is ready -- the meat, the chickpeas, the veggies. But as you see in the video, keep checking the individual ingredients, and if something is done sooner, take it out so it doesn't turn to mush or melt.
6. While the above is finishing off, peel and chop the potatoes into quarters, chop the cabbage in half and then into julienne strips. Add the potato and cabbage to cold water and bring to the boil.
7. After the above has boiled for about 10 minutes. add the chorizo and morcilla (be sure to prick these with a toothpick so they don't explode)
8. After another 20 minutes, the chorizo, morcilla, cabbage etc. should be done.
9. Take out the chorizo and potatoes and drain them. Fry some garlic in a pan, and drop in the cabbage and potatoes.
10. If all the meat etc in the other pot is done, you can drain it (keep the stock!) and pop it in the oven to keep warm.
11. At the same time as step 9, take out the meat, veggies etc, and boil the fideos about 10 minutes until cooked.
12. Serve the soup (broth) with noodles as first course, then everything else on large platters.
WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
*This description contains affiliate links which means we may earn a commission if you use them 🙏🏻

[@spainrevealed]

Phew! This was a big dish to make (and in August!). How'd I do? If you have any tips for making my cocido better, let me know in the comments. I'm learning! 🤞👇🏽

[@mihoshiart1743]

Good job! Here's a pro tip; instead of using regular chicken (which are usually, young males), try using gallina (female chicken, you can ask for it specifically at the butcher's) the meat is not that great once cooked, but the broth comes out much richer and you can add regular chicken afterwards, avoiding getting it too dry. At home we always make a LOT of stock in order to keep some of it apart (without noodles) so we can freeze it and make cocido soup any time we want. It is specially good on winter months when all you want is a hot plate of hearty soup for dinner.

[@spainrevealed]

Thank you for that!

[@spainrevealed]

jeje

[@jamesrenner3988]

You need more 'vino de personalidad'!! Loved the new kitchen - it seems much more workable than the last one.

[@j.n.sloane]

Very fun video, as usual. I enjoyed it very much. My husband and I will be back in Spain to stay on Wednesday and I will have to make this. Stay safe. You guys are a treasure. And I can endorse your recommendation of La Tienda.

[@sevillabonita1980]

My mum lived in Madrid for a while and she learnt how to cook Cocido madrileño. Oh my!!! She is the best scottish woman cooking spanish dishes in the whole world.

[@ludwiganker1683]

Estupendo 😌. Me fascinan vuestros vídeos de España 🇪🇸 . Yo viví en Madrid 4 años, de Octubre de 1963 a Noviembre de 1967 .Quede impresionado para el resto de mi vida . Un saludo 👋

[@AntonioJimenez-jc4pq]

Me encanta veros. Sois unos disfrutones. Y algo de mi pobre inglés mejora.

[@AlejandroPRGH]

That Cocido looks really good, and I'm a Madrileño. It used to be the daily fare of the working classes. I have eaten it at home, at school, in the army, etc. I think it's a very forgiving dish as long as the chickpeas are not hard. Don't forget that Cocido leftovers are THE basic ingredient of the real, canonical Croquetas.

[@nicovale247]

Agree on the croquetas.😋

[@joaquggg]

Yo lo hago en olla a presión, es más rápido y sencillo... y le añado un hueso con médula osea (cañada).. para comer con pan... yummy!

[@karenjohnson6667]

Yum!!! I lived in a residencia with a Spanish duena in Madrid years ago, and she used to make all of us girls the best cocido. It was simpler than yours, and I think she cooked it all in the pressure cooker, but it was one of my favorite dishes. Thank you for the tutorial!

[@bertipoppy]

Don't forget to do CROQUETAS with the leftovers 😋

[@ridalgo1]

Yes, please!!!

[@marianacaffaro]

Spanish immigrants took this dish (and others) to Argentina, there it's called "puchero" with added corns. I can't eat that cause fat gives me terrible migranes, but I enjoy seeing you 2 enjoying it.

[@ohlooocha]

Mariana Caffaro Wood oh thats very interesting. We have a similar dish called pochero in the Philippines too but it’s with tomatoes and a local starchier banana. I never made the connection to cocido!

[@FraterLupusSignatus]

puchero es una definicion aceptada (y mas usada en algunas partes de españa como andalucia o extremadura) y esta incluida en el diccionario de la real academia de la lengua

[@jcaam8094]

My mom is Galician and made incredible cocido and caldo Gallego every time I went to visit her in Spain.

[@telemendigo6898]

Escudella

[@beltxabeltxa]

I love Cocido Madrileño, summer or winter, just difficult to find the ingredients you need, but it is great dish

[@juanrome6223]

A este caballero inglés, sabe muy bien loque tenemos en esta España, a el nolo podemos engañar sabe muy bien loque es bueno en nuestro país, y sabe muy bien apreciarlo y degustarlo , senos a españolizado y tenemos inglés para muchos años, sabe vivir la vida y loque es bueno ,eres el mejor amigo un fuerte abrazo para el Guiri más chulo de España.

[@tyhartwig6214]

My first go at this over winter. So delicious & meaty. Not an everyday dish but delicious for a treat

[@judithgallegos1748]

I have made cocido once a week for 50 years, but I use a pressure cooker. On Sundays when we lived in a village near Valencia, the women would put their pressure cookers on the stove, take their folding chairs and go to the park until the cocido was done! I would purchase pre-soaked garbanzos at the market to save some time. When we lived in a village outside Madrid, I was instructed to go to the local fountain to get the water to make it taste better. We now live in the United States where it is difficult to find all the ingredients. La Tienda is great, although super expensive. Now that we are older, we prefer to eat the sopa de cocido the next day to avoid an empacho.

[@akm9305]

Even though i'm vegetarian, i would watch anything from you guys, love your videos!

[@albachan7014]

You can make a cocido in a vegetarian version. In Spain you can find morcilla (Blood sause) and chorizo in vegetarian version in some supermarkets :)

[@akm9305]

@@albachan7014 i didn't knew that! Thank you!

[@deborahbrooks2333]

I'm also a vegetarian, and I feel the same way about these videos. You might appreciate my only experience with cocido. It was 1975, and my mother had recently returned to San Francisco from Madrid, where she had lived for 2 years and also acquired a husband. He wanted to have a dinner party, so my mother invited my boyfriend and me, and a few of her friends. Pablo (I'm OK with using his name because he and my mother are long departed) made cocido. My mother excitedly described it to me and said that Pablo's version was delicious. I reminded her that I was a vegetarian and hoped Pablo wouldn't be upset if I abstained. Her face fell, and she said he would be very upset and I should try to eat it, other than the meat. What she, and he, didn't understand was that the taste of even meat broth made me queasy! But I did my best. In fact, I even tried to make up for the rest of the guests, who, although they thought the cocido was delicious, couldn't finish the huge amount of food he heaped on the plates. So I dutifully polished off my plate of carrots, cabbage, potatoes and meat-and-sausage-infused chickpeas, fighting down nausea every step of the way in an attempt to make Pablo feel better. But it was all for nothing. He was insulted and furious, and after dessert -- arroz con leche that was riquísimo -- he went off to the bedroom and refused to come out and socialize. ¡Qué desastre! But, through the years of their marriage, I did appreciate his excellent tortillas!

[@lauramipe2955]

Mi abuela (mexican buy with parents who migrated from Spain) used to make a great cocido madrileño.

[@telemendigo6898]

Tu abuela is used to make à cocido?

[@rubendetoroorellana2342]

Luego con los restos del cocido se preparan las croquetas, un saludo chicos 😁

[@angelatorres2278]

Y ropa vieja...😁

[@irisy4541]

Yoli has the cutest smile! It’s so heartwarming.

[@gemamayo-prada544]

"La tienda" y "La Española" are great places to get things from Spain in the US. Unfortunately for most of the meats, chorizos, and jamones, the shipping cost makes it very expensive. The other issue to make a "cocido" like I would have at home in Madrid is to get "espinazo" and "codillo". En "La tienda" you can get chorizo and morcilla. Anyway, a "cocido" with "pollo and chorizo" when you are in the US tastes as good as the full "cocido" in Madrid :)

[@stevegire7965]

La Tienda can ship anywhere in the U.S. but I agree that it can be expensive, especially if you're on the west coast. And shipping meats can be an adventure. If you're on the west coast, there is the Spanish Table ( www.spanishtable.com ) which has locations in California. If you're in Seattle, there's an excellent little gem in Pike Place Market called the Paris-Madrid Grocery ( parismadridgrocery.com ). It used to be part of the Spanish Table stores, too. I'm going to see if they have the salted spine of a pig...

[@lisan9642]

That looks so yum! Thanks for the cooking videos.

[@roelcabe]

It was great to see you preparing Cocido Madrileño, absolutely love it!!!Thanks guys!!! 🙏🙏✨✨✨✨✨

[@PJHMX]

Looks amazing !! LIKE your transition to a cooker 🙌🏻

[@steveandyoung]

Wow, this is great! Last time we were in Madrid, we at Cocido at La Bola and loved it! We even did a video on our La Bola visit. Good to know how to make it at home.

[@youngspiritsinging]

thank you! I always enjoy your shows.

[@jonnyka9319]

Your videos make me always happy, can’t wait to get back to Spain! Greetings from Colonia !

[@eddiemeza4782]

Great video guys, greetings from Austin Texas. I have a house in Madrid as well, I can't wait to go eat some good cocido!! Love your videos, it makes me miss Spain even more. This country really knows how to appreciate life. Good food, great wine and amazing culture.

[@erialcluong]

The kitchen looks INCREDIBLE!!! I hope we get to see more cooking videos soon!

[@spainrevealed]

Definitely more coming!

[@bkm2797]

Very brave to go through such an extensive list of ingredients, I remember spending days preparing one dish between shopping,marinating,soaking, and other prep work. Nothing more rewarding when it all comes together in the end, but repeating it more than once was not. In the cards,lol. So proud you, and you never gave up...

[@StevoRado]

Wow! That looks sooooo good! Great job researching the recipes to cook it right. I do the same thing when I plan on cooking something special for the first time. Love the new kitchen! Glad you two are doing well! Peace and Love!

[@spainrevealed]

Yeah, it's funny how something like cocido is at once simple and at once complex

[@jennyvereschagin526]

Congratulations on successfully pivoting to online activities! Brilliant! We are a devour tours alum, looking forward to returning to Spain post pandemic. Since were farmers & it’s harvest time, I haven’t booked a class. Once harvest is over I’m going to book a cooking tour for our family to enjoy together. Awesome video.

[@chrischaisson7480]

Great work James and Yoly! Now I have a new dish to add to my repertoire. It looked like a fun team sport! Keep it up!

[@anabelenrodriguez9099]

Hola! Nuevo video y un pulgar hacia arriba sin verlo porque sois encantadores! Me encantan vuestros videos.

[@janetlombardi2314]

Love watching you guys another great video with tasty looking food thanks for sharing

[@jblondon1327]

Great video guys Good camera work, lighting, editing...you guys are really good and your passion is uplifting

[@enekoetxeandia906]

Yo diría que cada zona tiene su versión del cocido con pequeñas variantes. Pero son todos bastante similares. Eso sí, lo que no sabía es que en Madrid se comieran "Piparras" con el cocido. En el Pais Vasco si que es típico comerlas con las alubias/lentejas, pues al ser las piparras de aquí (piparras quiere decir pimientos en euskera), pensaba que era cosa de aquí. Es muy típico comer "Alubias con todos sus sacramentos" (morcilla, chorizo, tocino, berza...jejeje!) Todos estos platos tradicionales nacen de cocinar con lo que hubiera a mano: cocido, tortilla de patatas, paella... son todos platos de origen humilde. Sabiduría popular. Por cierto, qué curro tiene la recetita! jaja

[@rednose66]

Something else to try cooking - it looked delicious. I love recipes with limited ingredients and steps. Thank you for yet another fantastic video.

[@simonalger5512]

Great job James, Yoly and of course Aranxta! We will definitely be making cocido when we're in Madrid in December to visit la suegra! Keep up the great work and stay healthy. (By the way: the editing on the videos is amazing!)

[@carlomfernandez]

Thanks Simon!

[@unangelvuela]

Un abrazo de un madrileño :*

[@LuisTheFilmHack]

I had cocido at La Cruz Blanca in Vallecas back in 2015. I loved it!

[@James-dx6sf]

Good job. You two seem so happy.

[@susanart1468]

Esa sopa se vé deliciosa. Culminar ese cocido con piparras ya es de sobresaliente 👏👏👏felicitaciones

[@Nes62]

When people emigrated from Castilla at the end of the 19th century, at the beginning of the 20th century, there were many Tascas, Bodegas and Food Houses in Madrid. They made the stew as they did at home. They put everything in a pot over low heat, near the embers of the fire and went to work in the field. Everything was already done. In Madrid low fire was not allowed because the houses had three and four floors. They had the economical kitchen. This kitchen allowed to have three and four pots. The ingredients of Madrid stew are cooked in different ways. Never, never!!!!!, he ate the chillies with the stew. It is a fashion that was made later in the restaurants of Madrid. It is not a traditional ingredient.

[@mowee-fafo]

My family is Filipino (Spanish, portuguese, chinese) and our cocido does not have blood sausage, cloves, or salted pork but everything else is bang on. Also my grandma used to sautee onions and garlic with canned tomatoes to add as a sauce fpr the meat course.

[@DudeMannn]

You all are so lucky to be eating food in Spain. Our food here in America is horrible. The only thing we do well here is BBQ and Pizza. But, everything else here is very bland unless you go to the south of the United States. They can REALLY cook down there. Also, in California they have a lot of Mexicans that cook delicious food. Keep doing stuff about food especially travel once in a while to other cities in Spain so that we can see the delicious dishes from those other towns. Thanks.

[@andreamaronn4510]

Papreeky! Luv it! The new kitchen looks great, hope ur enjoying it. I'll b by for lunch in 2022 or so... 👍😷❤

[@mellamanlu]

LOL I’m an spanish expat living in Germany and I always bring here the bones and punta de jamón that I need to make it and I don’t find here. My German husband also loves it but not as much as you 😂 BTW I was also thinking if it was too early for cocido, definitely not!

[@dawnkline1406]

I don't get it, in the end its just slop that you would feed to pigs?

[@berthacondes5422]

Looks Delicious..🤗😋Will try to make.Thanks

[@acspeter7]

I always enjoy your fantastic videos from Hungary. ¡Qué entusiasmo siempre! ❤️🇪🇦😎

[@pedromartinojeda]

Looks amazing guys!

[@MariaRodriguez-lq6oc]

It looks so delicious

[@virginiafeliciano9318]

That looks so good and I sipped on my Spanish wine right along with you two. 🍷🥰

[@noerodriguez123]

Excelente! Que buena receta y que rica comida. Saludos!

[@mizginavale22]

I've had "Caldo Gallego" which has a similar concept of a stew but with lot fewer meats that you've used, and yet, with a lot of the flavor. I've never had "Cocido" and after all the work and time you've put into it, I am hoping to taste it from someone who would make it for me. That was labor intensive (something that I would likely avoid) but I am sure drinking the wine along the way helped a lot to enjoy the experience. As always, I really appreciate the effort you put into making another outstanding video. By the way, your kitchen looks amazing. It looks great on video because of the great lighting and ample space that allows you to move around comfortably while cooking.

[@alejandroojeda1572]

My mom used to make a Big batch of cocido in winter and we would eat it for the whole week 😂 absolutely loved It 😋❤️

[@emilyserafamanschot800]

I love cocido. We first had it on a cold day in March at La Trucha, near the Plaza Santa Ana.

[@snake1987666]

I was salivating the entire video!

[@perlagil7292]

El mejor cocido de mi vida me lo comí en Madrid en La Taverna De la Daniela.

[@davidbrooks1231]

Thank you for this. I’m hoping to cook this in Australia for Easter lunch with my family. Salud

[@Ezerox1]

Its amazing the amount of diferent "cocido" recipes in spain. My favorites by far are cocido maragato and caldo gallego.

[@ErnieKings27]

One of the very few spanish dishes adopted in Mexican cuisine is cocido (not madrileño of course) and for me it what’s adult’s people food. I learnt to appreciate it later in life. Thanks for sharing

[@pamalvarado1563]

We watch all the time! We were going to Spain last March 12th but Covid stopped that! So disappointed! We had a list of places to try for a tapas crawl in Madrid. And then we were going to Gandia where my son and his partner have an apt that they rent out. I was so excited. Another time I guess. One day it will happen. My son goes often as Noé his partner I’d from Spain. We wanted to go to Valencia for the Falla festival. Anyway, I love your videos! Especially the cooking ones. And that soup you made with the blood sausage in it sounds good. Except for the blood sausage. But hey just another chorizo instead! There is a Spanish market here where we can get the different cuts of meat and all things from Spain. I look forward to making the soup. I try to make all the recipes. Love them all. I hope the corona virus goes away so you can both go back to work and we can go to Spain finally. Ok, it is 4am here. I had to take the dog outside so I am up. Love you both in California!

[@lyndsayjones14]

Love the new kitchen!

[@spainrevealed]

So glad Lyndsay - we're excited about it. It's great to cook in!

[@pilarglez7204]

Of course I've my own way of cooking "madrileño" chickpeas stew, took from my mother and grandmother recipes. The problem in our modern kitchens is to match quantities with the number of people expected to eat (and repeat) and the size of your pots! The best is that with good quality ingredients, little care and time, is very difficult to fail it. Well , your cocido looks also so good on the plates that made me want to eat one early!

[@christofferw4388]

I hit the ’like’ button 3 seconds into the video 👏👏👏

[@thealbanianlorg6542]

Great video! Was wondering if sometime, you could also make morcilla fabada and torta gallega. I see you’ve posted a tortilla espanola video. Fantastic. I will have to watch that next. Tried making that a few times years ago with not so good results. Theres more online help though now than when I last tried. Watching this was very inspiring - I think I can make this now. 😁

[@carmendelucas9324]

Olé, olé y oleee.Q rico cocido 😋😋😋😋

[@gonzaloigartua3312]

Dude, it looks delicious!! one of my prefer spanish stews. Continuing this way you gonna win michelin stars!

[@wilfredjacosta]

James and Yoli this looks so good!

[@lisamichelleward]

I'm in quarantine for a few more days, but once I'm out and about I'm going to see what kind of ingredients I can get my hands on here, and attempt a Silk Road style Cocido. Wish me luck!

[@giglegab]

Our blood sausage kind of is runny when we cut in to it. We have like blood and liver sausage , mashed potatoes, sauerkraut and a pigfoot . Its like a fall plate like a dinner in autum when it’ gets cold outside. Haven’t had that for years and years.

[@barbara3977]

I live in Miami Florida and is easy to get the ingredients here but I have to admit that it takes a long time so I visit a restaurant in the winter, which is a few days here , and eat it at least twice a year, Great video like always !

[@csongorkakuk5871]

Just watching the video I got full! This dish is hearty indeed. I will need to get over my disgust of blood sausage and fat somehow, because madre mía, does cocido look delish!

[@peter_bazinet]

That is SO much food . . . . . . and I would eat EVERY BIT of it.

[@spainrevealed]

haha we did eat it for a few days Peter

[@Outspoken.Humanist]

Oh, stop doing this to me. It's lunchtime Sunday and I'm not eating until around 4 and now I'm so hungry! I adore cocido. I love the broth as a first course, rather than the English stew which is all together, and the variety of tastes and textures. Not sure I would ever cook it though. Another triumph. Thanks guys

[@spainrevealed]

Cheers Paul! Go on, give it a go!!! Send pictures :)

[@fjrogon]

Esto me supera... jajaja. Un neozelandés preparando algo tan castizo, tan español como un cocido. En los duros días de invierno no hay nada mejor como un buen cocido. Buen provecho y saludos desde Barcelona 👍

[@mandylavida]

Many cultures have a version of this. Very different, but essentially the same idea. For example, the full cous-cous from north Africa. Here in Galicia it often includes a goats head or big chunks of pigs ears. I have to say, the Madrileña version looks so much more appetizing!

[@culturalconfederacy]

The first Thanksgiving was celebrated by the Spanish in FloridaTexas in the mid 1500's. More of a Thanksgiving Mass. Capped off by a big meal. Cocido is what the conquistadors cooked up. Served with hard sea biscuits and red wine.

[@manuellopez417]

I love cocido. Portugal does a very similar dish. It's so so good. It can't be bad for you.... life is too short 😁😁😁😁😁😁😁😁

[@sabag3342]

James and yoly I liked your cooking video. Hopefully you will post more cooking videos in the future

[@annettecurtain5052]

Enjoyed the soup I had on the Devour tour 👍🏻

[@rosacortes5074]

I thought it all went in 1 pot, served on the table from a "puchero". Looks devine!

[@robnorris4770]

Maybe because of the Mexican Spanish influence on the west coast of EEUU, we always call them garbanzos, not chickpeas.

[@ridalgo1]

Loving this cocido! Now you need an instant pot version for us in the US 😀

[@alexginorio9392]

Delicious!

[@etherdog]

James, great job on the cocido! FYI, when I soak chickpeas overnight, it only takes 15-20 minutes for them to cook perfectly at my elevation of about 225 metres. Higher elevations take longer, so with Madrid being at 667 metres, they should be done in about 35-40 minutes, less with the lid on. Your cooking episodes are great!

[@MaLdERaranjuez]

they take much longer trust me, maybe you're using different chickpeas? the ones called "pedrosillanos" for example take longer than an hour

[@iber4356]

Qué rico, mi madre nos hacía el mejor cocido del mundo, y la sopa también.

[@SweetClementine]

Your new kitchen is so bright and airy, the perfect backdrop for your cooking videos! I really enjoy when you sprinkle in new Spanish vocabulary--mejunje is new to me; I love it!

[@spainrevealed]

haha love mejunje

[@kylegaddie]

I make this all the time in Miami, we have several Spanish grocers to get the hueso de cana.

[@cedricgreen8460]

Wow can’t wait to 👍👍👍👍👍

[@sy2see]

My mouth is watering. I’ve soaked chick peas to make humous. They do need time to make them soften. I take my hat off to you to make this beautiful dish. Wine time reminds me of Keith Floyd. When do you normally have this dish?

[@kaki4846]

El cocido madrileño es mi comida favorita.

[@phatmonkey11]

Nice kitchen!

[@nbruyel]

Guys I love watching your videos and how you enjoy Spain. One day we should go for some Cañas! Regards from Madrid. PS do you know Valladolid?

[@bobliljenquist9860]

Your channel is so fun! Love you guys. So informative and animated. I miss Spain (had to give up our Sitges apartment due to Covid travel bans so looking forward to returning). Always catch your current videos and am working on catching up with the older ones (like this one). Just curious (and a dumb thing) - Why do you say your “r”s at the end of words?? You a New Zealander!!!! 🙂

[@leonoralanispozo2316]

Hola chicos,os vais a poner como el quico.

[@languagepolicy]

Very very tasty!!!

[@slanwar]

We have cozido em Portugal, almost the same. I live in US and I don’t understand the obsession they have with Italian and French food, Portuguese and Spanish food are way better.

[@user-ff4hr4bc7z]

lol , I hope to go there from Seoul.

[@VitusMerwee]

Best!👍 Top!

[@angyliv8040]

The cocido madrileño is very known by tourists but every region has a similar dish with different ingredients. For example in Catalonia there’s the escudella or in Galicia el caldo gallego...

[@spainrevealed]

Totally -- love the stews of Spain :)

[@idemserra]

Very true. And here's a question for the non-Spanish viewers... I always wondered if there is some similar dish in other countries. I know French have their "pot-au-feu". I don't know about Portugal (shame to me). But I never encountered in an American series a family cooking some kind of broth. Perhaps "chicken soup"?

[@idemserra]

Sorry. "shame on me" would be the correct way of saying it.

[@trythinking6676]

@@idemserra we make a stew using off cuts of beaf and veggies.