Valencian Community, Spain
All i pebre
All i pebre is a Valencian stew of eel and potatoes simmered in a garlic-and-paprika sauce until tender.
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Andalusia, Spain
Andalusian Broad Beans in Their Pods
Habas con calzones
Habas con calzones is an Andalusian stew of tender young broad beans cooked whole in their pods with herbs and a seasoned broth.
Andalusia, Spain
Andalusian Goat Stew
Caldereta de chivo
In Andalusia, Caldereta de chivo is goat stew with peppers, onion, wine, and herbs.
Andalusia, Spain
Andalusian Spinach with Chickpeas
Espinacas con garbanzos
Espinacas con garbanzos are Andalusian spinach and chickpeas cooked with garlic, cumin, and olive oil.
Asturias, Spain
Asturian Bean Stew
Fabada asturiana
Asturias' signature stew of large white fabes beans simmered with chorizo, morcilla, bacon, and pork shoulder until creamy and deeply flavored.
Asturias, Spain
Asturian Beans with Clams
Fabes con almejas
Asturian white beans with clams.
Asturias, Spain
Asturian Beef Stew
Carne Gobernada
Carne gobernada is an Asturian beef stew slowly cooked with onion, garlic, white wine, and stock until tender.
Asturias, Spain
Asturian Pot
Pote asturiano
A hearty Asturian winter stew with white beans, cabbage, potatoes, and smoked pork products including chorizo, morcilla, and lacon.
Basque Country, Spain
Basque Tuna Stew
Marmitako
A fisherman's stew from the Basque Country with tuna, potatoes, onions, peppers, and tomatoes, originally made aboard fishing boats.
Northern Belize, Belize
Belizean Escabeche
Escabeche
Chicken poached in a broth heavy with vinegar, whole onions, oregano and charred habanero, served with corn tortillas to soak it up.
Valencian Community, Spain
Bollit
Bollit is a Valencian boiled-vegetable dish of potatoes, onions, carrots, and green beans, dressed with olive oil and vinegar and sometimes served with egg.
Spain
Braised Pork Cheeks
Carrillada
Pork cheeks slow-braised in red wine or a rich sauce until meltingly tender, a popular tapa and main dish across Spain.
Catalonia, Spain
Bullinada
Bullinada is a Catalan fish stew combining fish with potatoes, garlic, and saffron or paprika in a fragrant broth.
Cantabria, Spain
Cantabrian Pilgrimage Stew
Guisao de romería
Cantabrian Pilgrimage Stew, locally guisao de romería, combines beef, potatoes, carrots, peas, mushrooms, and white wine for a romería gathering.
La Rioja, Spain
Caparrones
Caparrones are La Rioja red beans slowly cooked with chorizo or pork into a thick, deeply flavoured stew.
Castile-La Mancha, Spain
Carcamusa
Carcamusa is a Toledo pork stew with tomato, peas, and white wine, served with tender meat in a savoury sauce.
Cantabria, Spain
Caricos estofados
Caricos estofados are Cantabrian beans slowly braised with onion, paprika, and pork in a thick, savoury stew.
Cantabria, Spain
Caricos montañeses
Caricos montañeses are Cantabrian beans cooked slowly with onion, paprika, and pork for a hearty mountain dish.
Catalonia, Spain
Catalan Broad Bean Stew
Faves a la Catalana
Faves a la Catalana are broad beans stewed with onion, herbs, and seasonal meat in a Catalan dish.
Catalonia, Andorra
Catalan Christmas Stew
Escudella i carn d'olla
A traditional Catalan stew with large pasta shells (galets), a pilota meatball, and a variety of meats and vegetables, served as soup then solids.
Catalonia, Spain
Catalan Meatballs in Sauce
Boles de picolat
Boles de picolat is a Catalan stew of meatballs cooked with mushrooms, peas, and aromatics in a savoury sauce.
Catalonia, Spain
Catalan Mixed Escudella
Escudella Barrejada
Escudella Barrejada is a Catalan soup combining meat, vegetables, and pasta or dumplings in a substantial broth.
Catalonia, Spain
Catalan Seafood Zarzuela
Zarzuela De Mariscos
Catalan seafood medley with almonds and picada.
Extremadura, Spain
Chanfaina
Chanfaina is an Extremaduran stew of rice and offal cooked with paprika and herbs until richly seasoned.
Andalusia, Spain
Chard Greens Stew
Berza de acelgas
Berza de acelgas is an Andalusian stew of chard, chickpeas, and meat simmered until the greens and legumes are tender.
Granada, Spain
Choto al ajillo
Choto al ajillo is a Granada young-goat dish cooked with garlic, olive oil, and herbs until the meat is tender.
Castile and León, Spain
Cocido maragato
Cocido Maragato is a Castile and León stew of chickpeas, vegetables, and assorted meats simmered together.
Cantabria, Spain
Cocido pasiego
Cocido Pasiego is a Cantabrian chickpea stew with sheep meat, bread, greens, onion, carrot, and leek, cooked until the meat is tender.
Balearic Islands, Spain
Cuinat
Cuinat is an Ibizan stew of broad beans, greens, and herbs cooked into a thick, earthy dish.
Andalusia, Spain
Cádiz Chickpea-and-Prawn Stew
Garbanzos con langostinos
Garbanzos con langostinos is a Cádiz stew in which chickpeas and prawns simmer together in a savoury broth.
Balearic Islands, Spain
Escaldums
Escaldums is a Mallorcan chicken and potato stew cooked with onion and herbs until the meat is tender.
Catalonia, Spain
Freginat
Freginat is a Catalan Lleida dish of pork liver and onion cooked together into a savoury stew.
Extremadura, Spain
Lamb Stew
Caldereta de cordero
Caldereta de cordero is an Extremaduran lamb stew slowly cooked with onion, peppers, tomato, and local herbs.
Cantabria, Spain
Lebaniego Stew
Cocido lebaniego
A Cantabrian stew from the Liebana valley with local chickpeas, potatoes, cabbage, chorizo, morcilla, and cecina, served in courses.
Madrid, Spain
Madrid Stew
Cocido madrileno
A hearty chickpea stew with pork, chicken, beef, morcilla, and chorizo, traditionally served in three courses: broth first, then vegetables, then meats.
Madrid, Spain
Madrid-Style Beef Stew
Carne al desarreglo
Carne al desarreglo is a Madrid dish of beef strips cooked with onion, garlic, wine, and a savoury sauce.