4 Soul-Pleasing Spanish Stews You Must Dig Into This Season

Spanish cuisine is a blend of cooking traditions and practices of this beautiful European country that have been followed since ancient times. Over the years, Spanish cuisine has gone through major changes and development that can be seen and felt through their authentic dishes. Spanish people have a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. While the cuisine is best known for tortillas and churros, there is more to it than this. One of the best dishes that come from Spanish cuisine is its stews. Just like every other country, stews in Spain are prepared by simmering the ingredients until all the flavours mingle with each other. The extensive use of herbs, garlic and olive oil are some ingredients you are sure to find in every Spanish dish. Of course, stews are no exception. Can you think of a better time than this chilly winter time to savour a hearty bowl of stews? Luckily, we have discovered some delightful Spanish stews that are sure to warm you up this season. Here are some you will love:

1. Cocido

Cocido is a traditional chickpea-based stew that hailed from Madrid in Spain. It is prepared with meat and a medley of vegetables. Initially, cocido was a dish for humble people but gradually it started to climb in higher society due to its inclusion in restaurant menus. This hearty meal is most popular during winter time where it is seen to be sold at every restaurant and cafe in Spain. 

2. Fabada 

Fabada is a rich Spanish bean stew that is quite popular across the country. This dish is prepared by soaking white beans overnight which is layered infused with chorizo, olive oil, sweet paprika, garlic and salt. It is generally eaten during lunch time as it is considered heavy and mostly paired with a glass of red wine. 

3. Olla Podrida

Olla podrida is another well-known Spanish stew that is prepared with chickpeas or beans, assorted meats and loads of vegetables such as carrots, leeks, cabbage, potatoes and onions. The name of this dish translates to ‘rotten pot’ which is a subtle reference to the traditional style of cooking it in a clay pot for several hours. 

4. Pisto 

Pisto is a type of stew made up of tomatoes, onions, eggplants, red peppers and olive oil. It is served as a starter ice, bread, a fried egg on top or with pieces of cured ham. Surprisingly, this stew is also used as a filling for pastries and tarts.