Cocido madrileño
Madrid chickpea & meat stew
Not one for the faint-hearted, cocido madrileño is a traditional winter dish with humble origins served up in three parts (tres vuelcos).
The first course consists of a warming clear stock or caldo produced from stewing the meat for several hours and sometimes served up with fine noodles.
The second is made up of chickpeas, potatoes and other vegetables.
Leave space for the third and final vuelco which is a selection of meats including chorizo, morcilla, beef and pork shank and a ham bone.

Madrid restaurants La Bola, Malacatín, Casa Lhardy and La Taberna de Daniela are renowned for their cocido madrileño.