Today we’re heading to the very heart of Spain to cook two legendary dishes that Spaniards have been making for centuries. Cocido madrileño—a hearty stew from the capital—and pulpo a la gallega—the most tender octopus from Galicia.
🍲 Cocido Madrileño
A traditional Madrid stew with chickpeas, several kinds of meat, and vegetables, served in three courses: first the broth with noodles, then the chickpeas and vegetables, and finally—all the meats. A soul-warming, filling dish for cold winter days.
Ingredients:
• Dried chickpeas — 400 g
• Beef shank on the bone — 500 g
• Pork knuckle — 300 g
• Chicken thighs — 2
• Chorizo (Spanish sausage) — 150 g
• Morcilla (blood sausage) — 150 g or substitute with regular blood sausage
• Bacon or pork fat — 100 g
• Large carrots — 2
• Medium potatoes — 4
• White cabbage — 300 g
• Onion — 1
• Garlic — 4 cloves
• Bay leaves — 2
• Thin vermicelli (for soup) — 100 g
• Salt — to taste
• Black peppercorns — 5-6
• Water — 3-3.5 L
Instructions:
Soak the chickpeas in cold water for at least 12 hours (overnight is best). The water should cover the chickpeas by 5-7 cm, as they’ll expand significantly. In the morning, drain the water and rinse the chickpeas under running water until the water runs clear.
In a large pot (at least 5 liters), place the beef shank, pork knuckle, chicken thighs, and bacon. Pour in 3.5 liters of cold water and set over high heat. When the water boils, skim off all the foam with a slotted spoon (it’ll be abundant, grayish-brown). Reduce the heat to a gentle simmer and cook for 1 hour. The broth should barely tremble, without vigorous boiling.
After an hour, add the rinsed chickpeas, a whole peeled onion, garlic cloves crushed with the flat side of a knife, bay leaves, and peppercorns. Continue cooking on low heat for another hour. The chickpeas should be soft but hold their shape—test by pressing a pea between your fingers; it should mash easily.
Add the chorizo and morcilla in whole pieces, peeled carrots (cut into 3-4 large chunks), and potatoes (peeled, halved). Cook for another 30 minutes on the same low heat. The potatoes are done when a knife slides in effortlessly but the tuber doesn’t fall apart.
Cut the cabbage into large 4×4 cm squares. In a separate pot, boil salted water, blanch the cabbage for 5 minutes, then drain. This removes the sharp smell and bitterness. Add the cabbage to the main pot 10 minutes before the end of cooking. The cabbage should soften but retain its texture, not turn to mush.
Remove all the meat, sausages, and vegetables with a slotted spoon onto a large platter. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot to remove any remaining foam and spices. Bring the broth to a boil, add the vermicelli, and cook for 3-4 minutes until al dente (soft but with a slight firmness). Season with salt to taste.
Serve the cocido in three stages, as they do in Madrid: first, serve the broth with vermicelli in deep bowls. Then, arrange the chickpeas and vegetables on a large platter, drizzling them with a spoonful of broth. Finally, serve the meat and sausages, sliced into large pieces. The beef and pork should separate easily into fibers with a fork. Serve with coarse sea salt and hot sauce if desired.
💡 Fact: Cocido madrileño is a dish that unites classes: originally made by the poor from cheap cuts, it eventually became a symbol of Madrid’s cuisine and made its way onto the menus of the capital’s best restaurants. Traditionally, it’s eaten on Thursdays.
🐙 Pulpo a la Gallega
A famous Galician dish of tender boiled octopus, sliced into rounds and sprinkled with paprika, olive oil, and coarse salt. Served on a wooden plate with boiled potatoes—simple, but incredibly delicious.
Ingredients:
• Fresh-frozen octopus — 1.2-1.5 kg (one medium octopus)
• Medium potatoes — 6
• Sweet smoked paprika (pimentón dulce) — 2 tsp
• Hot smoked paprika — 0.5 tsp (optional)
• Extra virgin olive oil — 100 ml
• Coarse sea salt — for cooking and serving
• Bay leaves — 2
• Water — 4-5 L
Instructions:
If the octopus is frozen, thaw it in the refrigerator for 12-24 hours. Freezing actually improves the texture—ice breaks down the tough fibers, making the meat more tender. After thawing, rinse the octopus under cold water, remove the beak (the hard part in the center between the tentacles) and eyes, if they remain. Thoroughly rinse the inner cavity.
In a very large pot (at least 7-8 liters), bring 5 liters of water with 2 tablespoons of coarse salt and bay leaves to a rolling boil. The water must boil vigorously—this is critically important.
Grab the octopus by the head and perform the traditional Galician trick "asustar al pulpo" (scare the octopus): dip the octopus into the boiling water three times for 2-3 seconds each, then remove. The tentacles should curl with each dip. This method helps set the shape and makes the skin firmer. After the third dip, fully submerge the octopus in the water.
Reduce the heat to medium—the water should boil actively but not violently. Cook the octopus for 35-45 minutes, depending on size (40 minutes is enough for a 1.2-1.5 kg octopus). Do not cover with a lid! Check for doneness by piercing the thickest part of a tentacle with a thin knife or toothpick—the knife should slide in easily, without resistance, like into a boiled potato.
While the octopus cooks, prepare the potatoes. Peel the potatoes and slice them into 1 cm thick rounds. Add the potatoes to the pot with the octopus 15 minutes before it’s done—they’ll cook in the same aromatic broth. The potatoes are ready when they’re soft all the way through when pierced with a fork.
Remove the octopus and potatoes with a slotted spoon, letting the water drain. Place the octopus on a cutting board and, using a sharp knife or kitchen shears, separate the tentacles from the head. You can slice the head into rings or save it for another dish. Cut each tentacle diagonally into 1-1.5 cm thick rounds—the knife should angle at 45 degrees to the tentacle.
Arrange the potato slices on a wooden plate (or a regular ceramic one), then place the octopus pieces on top. Generously sprinkle with sweet smoked paprika (it should coat almost the entire surface in a bright red layer), add a pinch of hot paprika if using. Drizzle liberally with high-quality olive oil—don’t skimp; the oil should form small pools. Sprinkle with coarse sea salt crystals. Serve immediately while warm. The octopus should be tender, melting in your mouth, with a subtle sweetness and the smoky aroma of paprika.
💡 Fact: Pulpo a la gallega is traditionally cooked in copper pots at Galician festivals and fairs, especially at the O Carballiño festival, where the best pulpeiros (octopus-cooking masters) from all over Spain gather. The dish is always served on wooden plates—so says tradition.