Stews are hearty, warming foods that evoke memories of home cooking, care, and patience. Whatever they are, they all require several hours of simmering in a liquid medium. It may or may not be sautéed, and it may or may not be covered, and this is where the many stews come from.
More hearty or lighter, spoon dishes retain that traditional taste of old, bring back familiar memories and always comfort us with a bit of nostalgia. In Spain, there is a variety of stews, depending of the province you visit. Here we will talk about some of them.
Caldo Gallego is a classic Spanish soup served in the winter. With sliced bread, it’s the finest way to eat it.
It’s packed with protein-rich foods like chorizo and ham, as well as beans, chicken broth, and vegetables.
All you have to do is pre-heat two spoons of extra virgin olive oil from Spain, add a crushed garlic clove, then the remaining ingredients, season with salt and pepper to taste, and simmer until the appropriate consistency is reached.
This buttery, meaty Asturian dish can only be made with 100% Asturian ingredients like fabes or compango (the smoked meat accompaniment that generally consists of chorizo, black pudding and streaky bacon). When cooked, the huge, brilliant legumes transform into pure butter; it’s vital not to break it by stirring it with a spoon. With its velvety texture, the broth tempts you to drain the dish with a spoon.
Fabada is cooked with soaked fabes de la Granja beans, pork shoulder or bacon, blood and chorizo sausages, extra virgin olive oil from Spain, sweet paprika, garlic, and salt.
This characteristic Madrid stew arose from humble beginnings due to its low cost, but has since risen through the ranks to find a place on the menus of prominent restaurants. Tripe has been welcomed by haute cuisine and transformed into a refined meal with a variety of textures. The dish with beef and pork tripe, paprika, and a fiery kick, on the other hand, continues to entice innumerable eaters who queue up in pubs and taverns for their share.
Marmitako or marmita de bonito is one of the most well-known and widely distributed seafood dishes in Spanish gastronomy. Most people recognize it as a dish of Basque cuisine, which, to be honest, are the ones who have best known how to make their cuisine known and have also taught people to appreciate it.
It’s a very easy spoon meal made with tuna, potatoes, onions, peppers, and tomatoes. Moreover, the slow cooking takes care of everything; all you have to do is add top quality ingredients and wait for it to finish. Besides, it’s one of those stews that tastes great while it’s fresh.
Rabo de toro
Oxtail is a delicious and meaty stew with a lot of flavor. Despite its name, the raw material can originate from any bovine because there are no significant differences: the key is to stew it with patience and a fine red wine until the large amounts of collagen melt and the meat becomes soft and mellow. We can find excellent oxtail tapas in almost any part of Spain.
Rabo de toro is simple to prepare; the only requirement is time, at least three or four hours for the meat to be delicate and mellow.
These are the most famous stews of Spain from different provinces that you can attempt to make at home. We hope you enjoy these dishes!