Cocido Madrileño. Recipe.

•  chickpea
•  beef shank
•  chicken thingh
•  spicy pork sausage
•  blood sausage
•  bacon
•  iberian ham
•  ham bone
•  potatos
• salt
• parsley

Elaboration:

Put the chikpeas in a bowl with water during the night . Drain them, put them in a net and reserve them.

Put plenty of water in the pot, add the beef shank, the bacon, the ham and the bone . Season, put to heat and when it starts to boil, remove the foam, introduce the chickpeas and remove the foam again. Cover and cook for 30 minutes (after the steam starts to rise).

Open the pot and remove a little of the broth to another casserole and put it to heat. Add the spicy pork sausage and the blood sausage, season. Cook everything with the lid for 15 minutes.

Peel the potatoes and add them whole to the pot of the chickpeas. Add chicken thigh too, cover again and cook for 10 more minutes.Serve everything in a large font.Sprinkle with chopped up parsley. Serve the cocido Madrileño