Spain and Portugal are famous for their diverse, regional cuisines and rich culinary traditions. During the winter, hearty stews are commonly eaten and there are plenty of recipe variations throughout the country. Here are some of the most popular stews to look out for:
Cocido – there are different variations of this dish, but generally it consists of chickpeas, vegetables (such as carrots, cabbage, and potatoes), and various meats (like beef, pork, and chorizo). It’s served in courses: first the broth as a soup, then the chickpeas and vegetables, and finally the meats.
Caldereta de cordero – popular in the landlocked regions of Extremadura and Castilla-La Mancha, this is a lamb stew seasoned with garlic, onion, paprika, and bay leaves. It’s often cooked in large pots to feed crowds during celebrations.
Marmitako – originating from the Basque Country, this fisherman’s stew is made with tuna, potatoes, peppers, onion, and tomatoes. It’s flavored with paprika and often cooked in a single pot.
Feijoada à Portuguesa – Portugal’s version of a bean stew, typically made with red or white beans, pork cuts, and sausages like chouriço and morcela (blood sausage). Variants exist across the country, each with regional flair.
Amêijoas na Cataplana – a seafood stew made with clams, onions, garlic, tomatoes, peppers, and white wine, cooked in a unique copper cataplana pot. This dish is especially popular in the Algarve region.
These stews are best enjoyed with fresh bread and a glass of wine, making them the centerpiece of a hearty meal.
Make sure you try them during your next adventure to the Iberian Peninsula!
