CASA MARAVILLAS

Cocido Madrileño

Cocido Madrileño

Cocido Madrileño is a traditional chickpea-based stew from Madrid, Spain. It's typically served in three courses. The ingredients include chickpeas, various meats (such as beef, pork, and chicken), and vegetables like potatoes, carrots, and cabbage. The broth is often served first as a soup, followed by the vegetables and then the meats.

€ 26

First course - spoon

Primer vuelco - cuchara

The first course of the Cocido Madrileño, served with a spoon. It consists of a light, skimmed broth with angel hair noodles. A gluten-free option is available.

Second course - the vegetables

Segundo vuelco - las verduras

The second course of the Cocido Madrileño, featuring a variety of vegetables. Main ingredients: pumpkin, leek, chickpea, cabbage, turnip, carrot, potato.

Pumpkin

Calabaza

Pumpkin is a type of winter squash that is often used in soups and stews.

Leek

Puerro

Leek is a vegetable that belongs to the onion family. It has a mild, onion-like flavor and is often used in soups and stews.

Chickpea

Garbanzo

Chickpea is a legume that is a staple ingredient in many cuisines. It is often used in soups, stews, and salads.

Cabbage

Repollo

Cabbage is a leafy vegetable that is often used in soups and stews. It has a mild, slightly sweet flavor.

Turnip

Nabo

Turnip is a root vegetable that is often used in soups and stews. It has a slightly bitter flavor.

Carrot

Zanahoria

Carrot is a root vegetable that is often used in soups and stews. It has a sweet flavor.

Potato

Patata

Potato is a starchy root vegetable that is often used in soups and stews. It has a mild flavor.

Third course - the meats

Tercer vuelco - las carnes

The third course of the Cocido Madrileño, featuring a variety of meats.

Pork cheek

Careta de Cerdo

Pork cheek is a cut of meat from the pig's cheek. It is often braised or stewed.

Lean pork

Magro de Cerdo

Lean pork is a cut of meat from the pig that is low in fat.

Pork snout

Morro de cerdo

Pork snout is a cut of meat from the pig's snout. It is often braised or stewed.

Pork knuckles

Manos de Cerdo

Pork knuckles are the joints from the pig's feet. They are often braised or stewed.

Pig's ear

Oreja de cerdo

Pig's ear is a cut of meat from the pig's ear. It is often grilled or fried.

Onion blood sausage

Morcilla de Cebolla

Blood sausage made with onions, a traditional Spanish sausage.

Chorizo

Chorizo

A type of pork sausage, heavily seasoned with paprika and other spices, common in Spanish cuisine.

Beef shank

Morcillo de vaca

Beef shank is a cut of meat from the leg of the cow. It is often braised or stewed.

Hen

Gallina

Hen, or mature female chicken, often used in stews and soups for its rich flavor.

Pork belly

Panceta de cerdo

Pork belly is a fatty cut of meat from the pig's belly. It is often cured and smoked to make bacon.

Bone marrow bone

Hueso de Caña con Tuétano

Bone marrow bone, typically beef, prized for its rich and flavorful marrow.

Salted bacon

Tocino Salado

Salted bacon, a cured pork product, adding a salty and savory flavor to the dish.

Cured ham and meatball

Jamón curado y Pelota.

Cured ham, a dry-cured Spanish ham, and a meatball, adding different textures and flavors to the stew.